Goulash

16 Jan

I know that some people have very different views about what goulash is to them.  Some go the Hungarian route, some go with just ground beef and a tomato based sauce over elbow noodles. No matter what kind you make, or what you call goulash, it’s a complete comfort food.  It brings you back to when you were a child, and things were simple, before bills, kids, pets, boyfriends :-P, girlfriends and being responsible for everything in your life.

My version of goulash is my Mom’s, which is based off of my Father’s mom’s goulash. It’s creamy, and meaty, and when served over delicious, buttery egg noodles, it’s familiar.

 

For something like this, something that is going to cook and braise for a few hours- you want a nice marbled, fatty cut of meat. I prefer a chuck roast over anything else, because I find that it’s the most tender and has the best flavor in dishes like these. But whatever is on sale, or looking good that day is fine 🙂

Most of the time, buying the meat whole and then chopping it yourself, if cheaper than buying the pre-cut ‘stew meat’.  Plus, when you buy the pre-cut stuff, you don’t exactly know what went into it, and what cut of meat you are getting.

After you have the meat all cut up, you want to coat it with some flour and brown it in a heavy bottomed pot. This will seal in any juices, and make a nice crust on the meat.  The flour, later on, will help thicken the sauce.

After the meat is browned, you can use all of those yummy brown bits on the bottom to soften the onions. Make sure you scrape those bits off the bottom, because that’s where the flavor is! Now is also when I add the bay leaves.

Add the tomatoes to the onion and bay leaf, along with the beef.  Let it simmer for at least two hours.  I normally don’t add any more liquid to this, because if you keep this covered, there will be condensation and steam.

Right before you serve it, Stir in some sour cream.  If you are anything like my mother, a whole truck load goes into it.  But, however, I loathe sour cream. I think it’s the most vile thing to ever be created in the culinary world. I will not eat a nacho is a corner of it is touching the sour cream.  But, for some reason, I can eat this. Even with the cup or so of sour cream I put into it. Sour cream is also awesome in cakes, adding such a lovely moistness.  Maybe it’s just the application.

Serve on top of some buttery egg noodles, maybe with some crusty bread, and you have yourself one heck of a meal 🙂

Goulash

Ingredients:

  • 2-4 lbs. chuck roast, cubed (depending on the amount of people you’re serving)
  • 1/2 cup flour
  • 1 large onion, sliced
  • 1/4 cup chicken broth
  • 2 28oz cans crushed tomato
  • 2T dried thyme/4T fresh thyme
  • 3-5 bay leaves
  • Mushrooms (optional)
  • 1 cup sour cream
  • Wide egg noodles (I use No Yolk brand)
  • 1T butter

 

Directions:

  1. If you bought a whole chuck roast, now is the time to cube it. When that is all said and done, dredge it in some flour, shaking off the excess.
  2. Heat some olive oil in a heavy bottomed stock pot/dutch oven.  Place pieces of meat in one layer, browning on all sides. No need to cook through, we’ll do that later. Take the meat out of the pot and throw the onion in, cooking until soft.  Deglaze the pan with the chicken broth, picking up all those delicious brown bits.
  3. Next, add the meat back in the pan. Add the tomatoes, thyme, bay leaves, salt, and pepper.
  4. Cook, covered,  for 1.5 hours, then cook uncovered for the last half hour so that the sauce can reduce.
  5. While you’re waiting for the sauce to reduce, boil some water and cook the noodles according to package directions. Mix with butter while hot.
  6. When the sauce is reduced, stir in the sour cream right before serving. Place egg noodles in a bowl, and top with meat and sauce. Yummy-ness will ensue 🙂
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2 Responses to “Goulash”

  1. kari January 18, 2011 at 2:37 pm #

    hiya rae. i just wanted to let you know that i am gonna def. try this. mom made it here once, and as it was cooking on the stove we walked in and found my cat “baby” eating out of the pot!! lmao, needless to say mom freaked out..lol. it was pretty good tho. and also to let you know my cat baby, died. think it could have been moms cooking?? ….i’m just sayin’…lol
    love you rae. and i love your “culinary creations”. is there any way to sign up to this so that when you put up a recipe, i will be notified? lemmme know. ❤

  2. kari January 18, 2011 at 2:38 pm #

    just say the “notify me” thingy

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