Le me share with you one of my nations best loved recipes, Hungarian Goulash,
which is considered another Hungarian National Treasure.
Hungarian food has always fascinated people regardless of their nationality. The mouth-watering Hungarian Goulash has been topic of conversation around the dinner table for generations. Today, I will share with you the original recipe for the basic Hungarian Goulash made with pork. I will also include the history of Hungarian Goulash in my next blog.
Hungarian Goulash is a very simply dish. It is easy to prepare and the basics apply to all Hungarian Goulashes, as they could be made with pork, beef, lamb, goat, chicken, mushroom, eggs and potatoes (see Potato Paprikash) . I should also point out that Hungarian Goulash and Hungarian Goulash Soup are two different dishes. In Hungary “Goulash” (Gulyas in Hungarian) refers to a stew and is made with vegetables and pork.
However, outside the borders of Hungary, Goulash refers to what Hungarians call “Pörkölt” and is a main dish consisting of the following:
- 1 large onion, peeled, chopped
- 1 medium tomato, chopped
- 1 small green pepper (cubannelle or bell) cored, sliced
- 1 clove of garlic, minced (optional)
- 2 tablespoons of sweet red paprika
- 1 teaspoon of smoked red paprika (optional)
- 1/2 teaspoon of crushed red chilly peppers or chipotle pepper flakes
- 2 tablespoons of olive oil
- 1 1/2 teaspoon of salt
- 500 grams of pork shoulder
Place oil, tomatoes, peppers and onion in a large stock pot. Sauté for 5 minutes, remove from heat; add red paprika, smoked paprika, pepper flakes and stir well.
Place back onto burner; add salt, meat and enough water to cover meat. Cook on medium low heat for 1 hour. Add 1 cup of warm water 30 minutes into cooking. If meat reached the desired tenderness, adjust seasoning and cook down until the liquid resembles a thick gravy (as seen on video).
Serve with “Nokedli” which is a Hungarian egg noodle made with spetzle make or with boiled potatoes and pickles.