Monthly Archives: January 2017

Creamy mushroom goulash

Goulash

Tejfölös gombapaprikás
Creamy mushroompaprikás

The name of this goulash is actually a pleonasm, for a paprikás is always “tejfölös”, creamy. Never mind. This goulash tastes so incredabily creamy and good that it fully deserves the name.

Creamy mushroom goulash

½ kg. mushrooms
1 large onion
1 tsp. hot paprika
½ tsp. ground caraway
1 small green bell pepper
1 large tomato
1 dl. sour cream
flour
salt

Chop the onion and sauté over low heat in a few tbsp. of oil until translucent.

In the meantime, cut the mushrooms in not too small pieces. Clean the pepper and cut in strips. Chop the tomato.

When the onions start to brown add the caraway, the paprika and the mushrooms. Mix quickly and add ½ dl. of water, the tomato and the bell pepper. Bring to a boil, lower the heat, cover with a lid and let it simmer for half an hour.

When the mushrooms are tender enough to your taste, mix the flour with the sour cream. Stir it into the goulash and bring to a boil again. Add some water until the goulash has a nice thickness, but not more than about 1½ dl. Let it simmer for a few minutes to let the flour cook. When the surface becomes clear, the goulash is ready.

Hungarians usually eat this paprikas with pasta, either home made or industrial. It goes also well with rice, or as an accompaniment to meat. Eat it the day you make it and don’t put it in the fridge. That will ruin the taste.

 

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©2017.apropos.info

Goulash with figs

Goulash

Gulaš
Goulash

This would have been a pretty oridinary stew made of beef, onions, paprika, tomatoes and wine if it weren’t for the secret weapon that lifts this Croatian goulash above the ordinary: fruit. Sunny Croatia produces an abundance of the sweetest, juiciest figs. Figs we are going to add to this goulash, together with some cinnamon and a little nutmeg.
No figs? Use some prunes instead, just as in a Dalmatian pašticada.

For this Croatian goulash we need:
1 kg. beef
2 large onions
1 tsp. caraway
2 cloves garlic
1 tbsp. sweet paprika
2 dl. red wine
1 can tomato purée
1 tsp. dried majoram
2 bay leaves
1 pinch nutmeg
1 cinnamon stick
a handful of dried figs
salt and pepper

Chop the onion and sauté in a few tbsp. of oil, together with the caraway. Meanwhile cube the beef. When the onion becomes translucent add the chopped garlic. Increase the heat and add the beef. Brown it quickly on all sides.

Remove the pot from the fire and stir in the paprika. Quench with the wine and a glass of water (or broth) and mix in the tomato purée. Season with majoram, bay leaves, some nutmeg and salt and pepper. Don’t forget the cinnamon stick, Put it back on the stove and let it simmer until the meat is tender.

After an hour, when the meat is half done, add the figs. Add a little water if necessary and let it gently cook until the meat is tender.

Serve this goulash with pasta or gnocchi.

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©2017.apropos.info