And the Never-Ending Goulash Controversy Still Continues
I know I have covered a lot of this in my Goulash Soup Recipe, but for those of you who are just joining us: What is Goulash? If you asked 100 people, you would probably get 200 different answers. If Goulash was on Facebook, it’s status would be “It’s Complicated”. Here is what Wikipedia has to say about it.
As you can see, the definition of Goulash changes as your location changes. First of all, let’s eliminate that glorified Hamburger Helper that some folks call Goulash. That isn’t Goulash. There is no macaroni in Goulash, although I do usually serve it with Spaetzle, which is a pasta, but it is not mixed in. Also, real Goulash is not made with ground beef. It contains chunks of meat. I usually use beef chuck.
In Hungary, the dish that is pronounced Goulash (Gulyás), is actually a soup. The dish that is closest to the goulash that most of us know is called Pörkölt.
Now that your heads are spinning, my recipe is based on the German dish Rindergulasch (Beef Goulash). Of course, there are also hundreds of variations, everyone claiming that theirs is the “authentic” version. Tomatoes or not. Potatoes or not. Green peppers, red peppers, carrots, what have you. It’s similar to the arguments over what constitutes Texas Chili.
I keep it pretty basic. In Germany, red wine is often used, but I use beer instead. I don’t use tomatoes either, but I do use a little tomato paste. As for potatoes and bell peppers, forget them. Not necessary.
Since it seems that many people received a shiny new electric pressure cooker over the holidays, I made this in my Instant Pot and wrote it for the electric pressure cooker, but of course it can be easily made in a stove top model.
A thickener such as flour could be used, but I prefer to just let it cook down for 7 minutes or so.
Let’s start by browning the beef. Heat a few tablespoons of cooking oil with your sauté (or browning) setting on high. In batches, brown the meat on one side (this is enough to get the flavor of browning, but saves some time). Remove the beef to a plate.
Lower your heat setting to medium.
Add another tablespoon of oil if necessary and sauté a couple medium onions until they soften. I like to slice them on “The Widowmaker” (my nickname for my mandoline), using the thinnest setting. Two sliced onions may look like a lot, but thinly sliced they will basically dissolve into the sauce, adding that oh-so-good oniony flavor.
When the onions soften a bit, add the meat back in.
Add in 2 heaping tablespoons of paprika, a teaspoon of caraway seeds, and a little salt and pepper. For full disclosure, I accidentally grabbed cumin seeds at the store instead of caraway. Since I was right in the middle of preparing dinner I substituted the cumin seeds, but I usually use caraway. I used Hungarian sweet paprika. If you like you can use half sweet and half hot, but I wouldn’t use only hot. That would change the flavor too much.
I also add 1/2 teaspoon of cayenne pepper at this point, but I will leave that up to you. I know some people seem to have a cayenne-phobia. 1/2 teaspoon doesn’t add much heat, but it is totally optional.
Plop in a couple tablespoons of tomato paste and, you guessed it, stir!
Now, pour in a cup of beer, 1/2 cup water, 2 tablespoons beef base (such as Better Than Bouillon) and 2 teaspoons of Kitchen Bouquet. A german lager works well for this. I used Stiegl, which isn’t German but Austrian. It’s not the best beer for drinking but works fine for cooking.
Toss a couple of bay leaves in.
Turn off the sauté mode and lock the top on the pressure cooker.
In manual mode, set the cooker for 25 minutes at high pressure.
When time is up, do a quick release and remove the cover.
With the sauté mode on medium, simmer the Goulash for 7 or 8 minutes to thicken a bit.
You can serve it with egg noodles, homemade Spaetzle (my favorite way), or boiled or mashed potatoes.
I usually have red cabbage with it as well (you gotta have your veggies).
|Hungarian Goulash|| |
- 3-4 tablespoons cooking oil
- 2-1/2 pounds beef chuck, cut into 1-1.5" cubes
- 2 medium onions, thinly sliced (I used my mandoline)
- 2 heaping tablespoons Hungarian paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 cup german beer
- ½ cup water
- 2 teaspoons beef base (like Better Than Bouillon)
- 2 teaspoons Kitchen Bouquet
- 2 bay leaves
- In electric pressure cooker, heat 3 tablespoons oil on sauté mode, high setting (medium-high heat in stovetop pressure cooker)
- Brown meat in batches on one side only and remove to a plate
- Switch sauté mode to medium, add another tablespoon of oil if needed (for stovetop model, lower heat to medium)
- Sauté the onions until they soften
- Sprinkle in paprika, caraway seeds, salt, pepper and cayenne (if using)
- Sauté for a minute
- Stir in tomato paste
- Pour in the beer and water
- Add the beef base and Kitchen Bouquet, then stir
- Toss the bay leaves on top
- Turn off sauté mode and lock top on pressure cooker
- On manual mode, set pressure cooker for 25 minutes on high pressure
- When time is up, do a quick release
- Remove lid and switch to sauté mode
- On medium setting, simmer for about 7 minutes to thicken a bit
- Serve with noodles, rice or spaetzle