Are You Hungarian (?) Goulash
For his sixteenth birthday, my son asked me to make this instead of going out to eat. It was a wise decision! Make it and you'll find out why. We top ours with a bit of super sharp NY cheddar. I always give out warm crusty rolls and a bit of European butter too.
Are You Hungarian (?) Goulash
For his sixteenth birthday, my son asked me to make this instead of going out to eat. It was a wise decision! Make it and you'll find out why. We top ours with a bit of super sharp NY cheddar. I always give out warm crusty rolls and a bit of European butter too.
Open in Cookpad AppSteps
- 1
In a large pan, (I use extra deep , heat butter and oil on medium high until butter has melted.
- 2
Add onion to pan and sauteé until soft and golden brown, about ten minutes.
- 3
Add your garlic and caraway to the onion and butter. Cook for approximately one minute.
- 4
Time to add the paprika and lemon zest to the mix and stir that in well for about a minute or until aromatic.
- 5
Now it's time to add your tomato paste.
- 6
Add your vinegar and broth.
- 7
Scrape up any tasty lil brown bits that have collected on the bottom of your pan.
- 8
Add your pork or veal now and bring it all to a slow boil
- 9
Now is when you can season lightly with salt and pepper if you like, then lower heat to a medium low.
- 10
Cover and simmer until your meat is very tender, stirring occasionally. This takes approximately an hour and a half.
- 11
At this point you add your potatoes and cook them until they are fork tender, 20-30 mins. longer
- 12
You are now ready to dish up all your hard work, maybe sprinkle on some sharp cheddar and some red pepper flakes.... crusty French bread dipped in the gravy is amazing!
Cooksnaps
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