This ancient dish dates back to the 9th Century and the Hungarian Word, Gulyás or Goulash in English, signifies "Herders or Shepherds"..
It was not until the mid 16th century, that the herders added Paprika to the dish or potatoes.
I have chosen to prepare Chef Bastianich´s récipe for two reasons. Firstly, because I have had the priviledge of having the renowned stew at her Manhattan Michelin Restaurant and secondly, because she had served it at the Vatican, to Pope Benedict XVI .. who greatly admired Chef, Author Bastianich and went to Manhattan to dine at her restaurant ..
Here is her récipe which does not include potatoes as it is served on a bed of home made Spatzel or Pappardelle Pasta as in Trentino Alto Adige and Friuli in north Eastern Italy ..
Hungarian Gulyças / Goulash By: Lydia Bastianich .. Error in posting the photograph. Wrong photo uploaded .. (Mod Edit: photo removed)
1 kilo of boneless beef round chunks sliced 1 and 1/2 inches each chunk
2 tsps of coarse salt or sea salt
1 Tsp dried oregano
2 sprigs fresh Rosemary herb
1 / 3 cup Italian Extra Virgin Olive Oil
3 Large Onions of choice sliced into wedges
2 tsps. Hungarian Paprika
3 cups of Water or if you prefer, home made beef broth from beef stock but wáter is traditional in this récipe.
1 tablsp bio / organic all purpose flour
4 tablesps. of San Marzano Tomato Paste
Instructions:
1) Pour the Italian Evoo into a large Deep saucepan and heat on low to médium flame.
2) Place the onion wedges into the Hot Evoo ..
3) Sauté the onion wedges with 1 / 2 tsp of salt, oregano and the paprika ..
4) Now put in the beef round chunks and heat until the the beef begins to reléase their juices ..
5) Check to make sure the pan liquids are beginning to bubble and the onions are melting ..
6) This process takes approx 25 - 30 minutes on a very low slow flame now ..
7) Partially cover the sauce pan during this process.
8) Now add 3 cups of wáter and simmer on low slow flame and adjust salt ..
9) Whisk in the flour and eliminate lumps ..
10) Now whisk in the tomato paste and eliminate lumps and whisk until sauce is velvety smooth ..
11) Pour all the ingredients into a large sauce pan or a Dutch Casserole for stove top ..
12) Simmer covered until the meat is tender, approx 40 minutes ..
13) Season to taste ..
14) Serve on a bed of Spaetzel or Pappardelli thick ribbon pasta noodles ..
Serve with a Hungarian Cucumber Salad .. and a glass of oak aged room temperature Italian Red Wine From Trentino Alto Adige ..
Enjoy. Photograph to follow ..
It was not until the mid 16th century, that the herders added Paprika to the dish or potatoes.
I have chosen to prepare Chef Bastianich´s récipe for two reasons. Firstly, because I have had the priviledge of having the renowned stew at her Manhattan Michelin Restaurant and secondly, because she had served it at the Vatican, to Pope Benedict XVI .. who greatly admired Chef, Author Bastianich and went to Manhattan to dine at her restaurant ..
Here is her récipe which does not include potatoes as it is served on a bed of home made Spatzel or Pappardelle Pasta as in Trentino Alto Adige and Friuli in north Eastern Italy ..
Hungarian Gulyças / Goulash By: Lydia Bastianich .. Error in posting the photograph. Wrong photo uploaded .. (Mod Edit: photo removed)
1 kilo of boneless beef round chunks sliced 1 and 1/2 inches each chunk
2 tsps of coarse salt or sea salt
1 Tsp dried oregano
2 sprigs fresh Rosemary herb
1 / 3 cup Italian Extra Virgin Olive Oil
3 Large Onions of choice sliced into wedges
2 tsps. Hungarian Paprika
3 cups of Water or if you prefer, home made beef broth from beef stock but wáter is traditional in this récipe.
1 tablsp bio / organic all purpose flour
4 tablesps. of San Marzano Tomato Paste
Instructions:
1) Pour the Italian Evoo into a large Deep saucepan and heat on low to médium flame.
2) Place the onion wedges into the Hot Evoo ..
3) Sauté the onion wedges with 1 / 2 tsp of salt, oregano and the paprika ..
4) Now put in the beef round chunks and heat until the the beef begins to reléase their juices ..
5) Check to make sure the pan liquids are beginning to bubble and the onions are melting ..
6) This process takes approx 25 - 30 minutes on a very low slow flame now ..
7) Partially cover the sauce pan during this process.
8) Now add 3 cups of wáter and simmer on low slow flame and adjust salt ..
9) Whisk in the flour and eliminate lumps ..
10) Now whisk in the tomato paste and eliminate lumps and whisk until sauce is velvety smooth ..
11) Pour all the ingredients into a large sauce pan or a Dutch Casserole for stove top ..
12) Simmer covered until the meat is tender, approx 40 minutes ..
13) Season to taste ..
14) Serve on a bed of Spaetzel or Pappardelli thick ribbon pasta noodles ..
Serve with a Hungarian Cucumber Salad .. and a glass of oak aged room temperature Italian Red Wine From Trentino Alto Adige ..
Enjoy. Photograph to follow ..
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