Jan ( pronounced Yan) was a friend of mine that was in the army and stationed in Europe.
When he was home he always came to the restaurant and I made him
something special. You know he was the type that was so picky you wanted to impress him but was a pain. Now I miss him very much that he is not with us anymore. So I wanted to share this recipe that he sent me over the internet from Europe that his Hungarian girlfriend gave him and I fixed it for him once when he was at home.
Usually you don't see all these root vegetables in the Goulash suppe but it definitely adds great dimension to the flavor. These are all
vegetables that could be stored in the celler for use during the cold winter months. .
Other interesting thing is that You toss the meat in the paprika before you brown it and you put WHOLE peppercorns in the stew. After they simmer for quite a while they soften and you eat the whole thing.
1 lb. stew meat in chunks
3 Tblsp. Hungarian paprika
1/4 cup vegetable oil
2 cups onions chopped
1 qt. Beef Stock or water with beef soup seasoning
1 Tblsp caraway seed
1 Tblsp peppercorns
4 bay leaves
Root Vegetables
Celery Root |
Carrots |
Parsnips |
Kohl Rabe |
1 celery root 1/2 inch dice ( about 2 cups)
3 carrots 1/2 inch dice ( about 2 cups )
2 Kohl Rabe 1/2 inch dice ( about 2 cups)
3 parsnips 1/2 inch dice ( about 2 cups )
4 potatoes 1/2 inch dice (about 4 cups)
In a bowl toss the meat cubes with the paprika.
Brown the cubes of beef in the oil.
Add the onions and cook until they are tender.
Add the Stock and the spices and simmer
for several hours till the meat is tender.
Add all the vegetables except potatoes and simmer 20 minutes
Add the potatoes and simmer another 15 minutes
Add Small dumplings if you wish
Egg dumpling recipe
- 1 egg
- 6 Tbsp. flour
- 1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well add extra flour if needed to make a stiff dough. Let stand for 1/2 hour for flour to mellow. Cut with a knife on a cutting board small 2 inch long noodle like pieces and drop into the boiling Goulash stew. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream if you wish. |
