This Andrássy goulash is a variety on the “real” Hungarian goulash, the bográcsgulyás. It is exactly the same recipe but without the potatoes. The goulash is served with galuska, a sort of pasta made of eggs and flour, which is cooked with the goulash in the last few minutes.
The dish is named after Count Gyula Andrássy of Csíkszentkirály and Krasznahorka (1823 – 1890), who rose to national fame in the revolution against Austria in 1848. After the suppression of that uprising he fled to France, was sentenced to death in his absence but was pardoned later on. In 1861 he returned, became Prime Minister of Hungary and afterwards even Minister of the Exterior of the Dual Monarchy and confidant of Emperor Franz Joseph. Andrássy was responsible for the construction of the fine, broad boulevards and the market hall in the Hungarian capital.
Chop the onions and cook them on a low heat in 2 – 3 tbsp. lard (or oil). Cut the meat in 5 x 5 cm. (2 x 2 in.) cubes. When the onions become translucent, increase the heat. Add the cubes of beef and stir-fry them quickly until browned. Take the pot from the stove and mix in the paprika. Quench immediately with water, enough to cover the meat. Bring it to a boil and reduce the heat. Season with caraway and some salt and let it simmer until the meat is tender.
Meanwhile, make the galuska. Add the galuska to the goulash when it is done and cook till they submerge.
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