Bográcsgulyás (Goulash): Difference between revisions
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|title=Bográcsgulyás (Goulash) a beef recipe | |||
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|keywords=#paprika #stew #tomatoes #lard #onions #potatoes #beefstock #soup #greenpeppers #garlic #diced | |||
|hashtagrev=032020 | |||
|description=Literally 'Kettle goulash', this is a traditional Hungarian recipe. Contrary to popular belief, goulash is a soup and not a stew | |||
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<!-- /seo -->Literally 'Kettle goulash', this is a traditional Hungarian recipe. Contrary to popular belief, goulash is a [[Soup|soup]] and not a [[Stew|stew]]. An alternative recipe is [[Gulyás leves (Goulash soup) (HC)|Gulyás leves]]. | |||
{{Template:HC recipes}} | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 4714 | |||
|PortionCalories = 785 | |||
|DatePublished=5th August 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 6 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 2 hours 15 minutes | |TotalTime = 2 hours 15 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 2 hours | |CookTime = 2 hours | ||
|Image = [[Image:Bográcsgulyás (Goulash) recipe.jpg| | |Image = [[Image:Bográcsgulyás (Goulash) recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Looks perfect</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.4</span>/5</span> | |||
<span class="reviewDesc">Lovely and dark, just like it should look.</span> | |||
<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 2 medium [[Onions|onions]], roughly chopped | | 2 medium [[Onions|onions]], roughly chopped | ||
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| 2 [[Green peppers|green peppers]], cut into rings | | 2 [[Green peppers|green peppers]], cut into rings | ||
| 500 g [[Potatoes|potatoes]], [[Diced|diced]] | | 500 g [[Potatoes|potatoes]], [[Diced|diced]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| | | Preheat the [[Lard|lard]] to a low temperature in large pan. | ||
| Add the [[Onions|onions]], and [[Stew|stew]] until glossy, but not [[Brown|brown]]. | | Add the [[Onions|onions]], and [[Stew|stew]] until glossy, but not [[Brown|brown]]. | ||
| Add the [[Beef|beef]] cubes and cook for about 10 minutes, stirring occasionally. | | Add the [[Beef|beef]] cubes and cook for about 10 minutes, stirring occasionally. | ||
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--[[User:JuliaBalbilla|JuliaBalbilla]] 09:40, 24 March 2009 (UTC) | --[[User:JuliaBalbilla|JuliaBalbilla]] 09:40, 24 March 2009 (UTC) | ||
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[[Category:Recipes|Goulash]] | [[Category:Recipes|Goulash]] | ||
[[Category:Beef recipes|Goulash]] | [[Category:Beef recipes|Goulash]] | ||
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[[Category:Vegetable recipes|Goulash]] | [[Category:Vegetable recipes|Goulash]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/paprika|#paprika]] [[Special:Search/stew|#stew]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/lard|#lard]] [[Special:Search/onions|#onions]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/soup|#soup]] [[Special:Search/greenpeppers|#greenpeppers]] [[Special:Search/garlic|#garlic]] [[Special:Search/diced|#diced]] | |||
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Latest revision as of 16:59, 4 April 2022
Literally 'Kettle goulash', this is a traditional Hungarian recipe. Contrary to popular belief, goulash is a soup and not a stew. An alternative recipe is Gulyás leves.
Hungarian recipes
You can discover more about Hungarian recipes and specialist suppliers here.
| Bográcsgulyás (Goulash) | |
|---|---|
_recipe.jpg) |
| Servings: | Serves 6 |
| Calories per serving: | 785 |
| Ready in: | 2 hours 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 5th August 2013 |
|
Best recipe reviewLooks perfect 4.4/5 Lovely and dark, just like it should look. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 medium onions, roughly chopped
- 2 tablespoons lard
- 1.1 kg stewing steak, cubed
- 5 cloves garlic, crushed with a few caraway seeds and a little salt
- 2 tablespoons Hungarian paprika
- 2.8 litres warm beef stock
- ½ a tin of chopped tomatoes
- 2 green peppers, cut into rings
- 500 g potatoes, diced
Method
- Preheat the lard to a low temperature in large pan.
- Add the onions, and stew until glossy, but not brown.
- Add the beef cubes and cook for about 10 minutes, stirring occasionally.
- Remove from the heat, add the garlic mixture and the paprika and stir.
- Once the paprika has stewed for 20 seconds or so, add the warm beef stock. Do not allow the paprika to over cook or it will taste bitter.
- Return to the heat, cover and stew, still at a low temperature, for about an hour.
- Add the tomatoes and peppers and simmer slowly for a further 30 minutes, adding to water, to maintain a soup-like consistency if necessary.
- Finally, add the potatoes and cook until they are done.
Serving suggestions
Serve with small dumplings, which should be added a few minutes before the end of the cooking time.
Variations
If you want a spicier version, you can add whole chilli peppers to the pot with the stock and remove them before serving.
Chef's notes
Get Hungarian paprika if you can. If not, use ordinary plain, unsmoked Spanish paprika, which is available in supermarkets and ethnic shops.
--JuliaBalbilla 09:40, 24 March 2009 (UTC)
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