Goulash

[Anonymous No.20484331]

I want to make a proper Hungarian style goulash, but the recipes I find online vary from "put beef in water, boil with paprika" to a proper slow cooked stew... the problem is, I have no experience outside of eating it in workplace cafeteria type establishments. Does someone have tips, tricks and possibly a recommendation for a proper recipe.

[Anonymous No.20484345]

Preferably, I want to hear from people who grew up eating a homemade version. People who know how it is supposed to taste.

[Anonymous No.20484356]

>>20484331
Lotsa Hungarians used to live here and there used to be some really good Hungarian restaurants
There's no gold standard for goulash because it's home cooking
But do go out of your way to source some high quality Hungarian paprika

[Anonymous No.20484361]

>>20484356
Actually, the reason I am really interested is because I received a can of Hungarian paprika from a box of goodies in a quiz.

[Anonymous No.20484385]

>>20484361
Good good
Goulash and paprikash are typically made with what you have, not necessarily what you wish you had
Also Poles have this style of stew called bigos it's hunter stew made with whatever game meats, wild mushrooms, and sausages that you have on hand, made with sauerkraut, bay, juniper berries and sometimes tomato (usually a little tomato paste)
I mention this because Poles take leftover bigos and reheat it with sour cream and paprika and call it "Hungarian bigos"
It's a way to have one big dish in a couple of different ways
Serve it over peeled, steamed potatoes, then the "Hungarian" bigos over egg noodles

[Anonymous No.20484390]

Does potato belong in the goulash, or do I cook a starch separately? I have had goulash mainly with rice and pasta. I really have no idea what is the correct choice. Some recipes call for potatoes in the dish.

>>20484385
That actually sounds very comfy. Going on the to-do-list

[Anonymous No.20484411]

>>20484385
Sounds similar to how I am used to making borscht. I did it a few times according to a recipe, then I realized, the recipe was wrong in that borscht has no recipe other than what you find in (your neighbor's) garden / on the side of the road. Nowadays, my borscht can vary from a beet heavy to meat heavy to a vegetarian appetizer, and I do not mind.

[Anonymous No.20484414]

It's literally the simplest shit.
This guy does it exactly like my family always have except that
1) we don't use celery root and
2) we don't put csipetke (the little egg dumplings) in ours
It is otherwise identical.
https://youtube.com/watch?v=r1Ty1985A4w
I'll translate some of the ingredients you might not know: caraway (not cumin, despite the similar looking word) smoked paprika, parsley root. If there are others you need to know, ask
>>20484385
Bad advice. Don't listen to her.

[Anonymous No.20484418]

>>20484390
>Does potato belong in the goulash, or do I cook a starch separately? I
Both.
You eat it with sourdough but there's potato it in as well

[Anonymous No.20484429]

you need to treat it like a good Texas chili
real hungarian gouhlash doesn't have vegetables either
only use good spanish paprika (don't use all smoked) instead of dried peppers
it's better if you use some fresh bell pepper however

[Anonymous No.20484430]

>>20484414
Funnily, the word similarity is identical in Finnish as it is in Hungarian. We call it Kumina, the Hungarians call it kömény. When spoken, they sound so similar.


And then I realized, our languages are related.

[Anonymous No.20484457]

>>20484390
Potato? Up to you
I've had in the goulash, under the goulash, mashed with sour cream and butter under the goulash, or omitted entire in favor of something like bread or noodles
Oh and this is a great excuse to get a couple parsnips and a rutabaga
The last time I made goulash I did carrots, mushrooms, parsnips, a rutabaga, and served it over mashed potato
Shit I bet I have a picture (I take pictures of my food so I can remember them and repeat things)...nope can't find it have some aji de gallena

[Anonymous No.20484463]

>>20484457
forgot pic

[Anonymous No.20484496]

>>20484331
Who is she? She's hot!

[Anonymous No.20484499]

>>20484331
>>20484345
>>20484390
>>20484430
She's hot. I want to have sex with her vagina

[Anonymous No.20484502]

>>20484496
You...you probably don't want to know

[Anonymous No.20484529]

I am tempted to do my version of goulash for next weekend camping trip. (short drive, maybe 30 minute hike to camping spot)

I think I might actually do beef neck with pork neck.

[Anonymous No.20484542]

hello betiful lady plese show bobs and dick

[Anonymous No.20484546]

>>20484430
>our languages are related.
Distantly. I can't understand Finnish at all, really, nor any other supposedly related language but I know you guys can understand Estonian just fine.

[Anonymous No.20484552]

>>20484496
a male

[Anonymous No.20484581]

>>20484499
No one tell him

[Anonymous No.20484624]

>>20484581
Don't tell >>20484499
but tell me.

[Anonymous No.20484758]

>>20484581
Tell me now please.

[Anonymous No.20484767]

>>20484758
Use the arrow and reverse image search

[Anonymous No.20484892]

He hit the wall.

[Anonymous No.20485327]

>>20484331
ill give you a basic idea of my gread grandpas reciepe
>beef chuck, cut into cubes
>big onion, more is better
>lotta garlic
>full cup of tomato paste
>decent bit of worchestershire
>1/4 cup paprika
>salt, pepper
>carroway seed, not a lot
>thyme, not a lot
>a couple bay leaves
>water to cover the ingredients, maybe do like half a cup/a cup of beef bloth and the rest water if you wanna

>brown meats
>take meats out, use the meat juices to brown onions and garlic
>put spices and tomato paste into onions and cook for a bit
>put everything else into pot
>bring to a boil
>simmer for like 3-4 hours, once beef is fall apart tender
>serve with potato dumplings if you got the time, otherwise spaetzle or egg noodles will do the job nicely
this is more german style than hungarian but its still good as shit.

[Anonymous No.20485336]

>>20484331
Saute finely sliced onions in pork or goose fat
Add a ton of paprika powder and some tomato and also paprika paste if you have it
Add beef chunks
Deglace with beef fond
Season with pepper, caraway, marjoram, bay and garlic
Service with whatever you like: Potatoew, noodles, rice, bread

[Anonymous No.20485387]

Imagine his beefy dumps..oof

[Anonymous No.20485405]

https://www.196flavors.com/goulash-gulas/
I use this recipe although it's not Hungarian goulash

[Anonymous No.20485448]

This young lady is quite attractive