/ck/ - Food & Cooking

[Anonymous No.9780080]

What's the best goulash recipe?

I've tried cooking it a few times, but it comes out somewhat mediocre. So what's the best goulash recipe - chiefly, one I can cook in a slow cooker?

[Anonymous No.9780113]

>>9780080
its literally just beef stew with paprika in it, very underwhelming. anyways here is how i make it

1 tbsp lard or bacon fat
1 yellow onion diced
1.5 lbs pork butt cut into chunks
14 oz can whole tomatoes, pureed
1 bay leaf
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp vegeta
s&p

cook onion in fat, then add pork and stir cook until nice and brown/crispy
add the rest of that stuff in, stir to blend
cook 1.5 hours until pork is tender and sauce has reduced slightly

[Anonymous No.9780126]

>>9780113
>1 yellow onion diced
Nigger, there is ONE fixed rule for proper goulash: it requires a shitton of onions. Like, one pound of onions for every pound of meat, MINIMUM. Also, brown/caramelize the onions properly before adding them.

[Anonymous No.9780131]

>>9780126
like this:

Wiener Saftgulasch
Viennese Goulash

1kg beef (or pork, venison, lamb)
1kg onions (or more)
4 cloves of garlic
1 tbsp. marjoram
1 tbsp. vinegar
1 tbsp. tomato paste
4 tsp. hot paprika powder
1 tsp. caraway
stock
butter / oil
salt
pepper

Cut the meat into cubes, then brown the cubes in a hot skillet and put them in a stockpot. Dice or slice the onions as finely as possible, let them caramelize in the same skillet with oil or butter to a dark brown color. Put them in the stock pot too, add stock until meat and onions are not quite covered.

Add caraway, marjoram, paprika, tomato paste, vinegar and crushed or sliced garlic.
Let everything simmer for at least 1h, 2-3h are better, for really tender meat. Season with salt and pepper to taste.

Serve with some boiled, mealy potatoes, rice, white bread or some bread dumplings.

[Anonymous No.9780140]

>>9780113
goulash with fucking paprika, fucking tomatoes but without caraway, marjoram or vinegar. No wonder it is undewhelming, you're a shit cook.

[Anonymous No.9780170]

>>9780140
No one asked for your opinion. Shut up.

[Anonymous No.9780175]

>>9780140
nobody uses caraway in serbia for goulash or at all i dont think

never heard of using marjoram or vinegar in it either?

[Anonymous No.9780181]

>>9780126
No wonder all the Hungarian women I've met have been so manly looking.

[Anonymous No.9780184]

>>9780175
>in serbia
uh what

[Anonymous No.9780194]

>>9780126
that's just hungarian, no need to be so anal about it.
although you're probably anal about lots of things in hungary with all that onion induced T man-ifying all people.

[Anonymous No.9780198]

>>9780184
uh what, what? you do realize that every region has its own way of doing it. i find that caraway in anything makes it taste funky like jew bread and biting into those seeds is very unpleasant.

[Anonymous No.9780206]

2 lbs ground beef
3 tsp minced garlic
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes3 bay leaves
3 TB soy sauce
1 TB seasoned salt
2 TB Italian seasoning
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese

Saute ground beef in skillet over medium-high heat until cooked. Drain. Add garlic and saute for about 5 minutes. Add water, tomato sauce, diced tomatoes, italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for 15-20 minutes.Add the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about 30 minutes. Turn off heat, remove the bay leaves, and add 1 cup of cheddar cheese right before serving.

WALA!

[Anonymous No.9780214]

>>9780198
I mean why do you specifically pick serbia? Who cares? And yes, you're supposed to use a lot, like a tablespoon. You can buy powdered version too you know
Vinegar is retarded though

[Anonymous No.9780244]

>>9780214
because thats how they do it there and learned how to do it

[Anonymous No.9780280]

>>9780080
Making good gulyás is kinda like driving a car from point A to point B. Sure, you can have some idea of what you're going to do but you can't have an exact plan before starting the operation.
You just have to see how it's going and adapt to the situaton and correct your previous errors to move it to the right direction. That's how god tier gulyás is made.
t. magyar

[Anonymous No.9780476]

>>9780131
OK, so it's an incredibly bland curry. Cool.

[Anonymous No.9780666]

Hamismagyar here.

Here's my recipe:
for the stock:
Beef shin, 2kg
Water, 4l
Salt, to taste
Laurels, 2-3 leaves
Peppercorns, 1tbsp
Turnip, quartered, 2 large (about 400g)
Carrots, 5 large (about 400g)
Potato, 800g
Onion, wedged, 400g

For the fried portion:
Lard, 100ml
Tomato, peeled and crushed, 1 large
Onion, chopped, 300g
Onion teeth (lolgarlic; it's literally called 'onion tooth' in Goulashspeak), crushed and minced, 5 cloves
Wine, 500ml
Mix of paprika, 5 tbsp
>if you don't like it strong, don't use strong; adjust the paprika to your tastes
Optional, but recommended: caraway, toasted, cooled and powdered, yield from 1tbsp of seeds
Hungarian parsley (NOT that Italian type), a handful or two of leaves
Herb celery, a handful or two of leaves
Optional but recommended: marjoram, 5 sprigs worth of leaves
"Wax peppers," cored, deseeded and thinly sliced, 8

Debone the leg and put the bone, water, laurels and peppercorns into a pot and set to high heat.
When boiling, lower heat to maintain simmer.
Cook until reduced by about a third its volume, skimming scum as it forms.
Add the turnip and let cook a few minutes then carrot and a few minutes more then potato then onion. Liquid volume should be about half what it was.
Remove veg and set aside.
Strain stock and set aside.

Cut meat into pieces and sear on all sides in lard then set aside.
Add tomato, onion, garlic.
Cook until looking dry then add wine a little at a time until all used up and ingredients are caramelised.
Stir paprika into veg mixture (also caraway) and re-add beef.
Top off with stock and stew slowly, topping off with boiling water if/as necessary, every now and again.
When meat is adequately softened, re-add the veg and heat through.
Off the heat, stir in herbs and wax peppers and lid the pot; use this down time to make csipetke (100g flour, 1tsp salt, 1 large egg and water if/as needed, mixed together, kneaded and pinched into boiling water or soup a little at a time).

Serve.