Entrees

Goulash-Hungary

I have always dreamt of visiting Central and Eastern Europe and my dad’s striking photos from his and my mom’s recent Danube River cruise has only heightened my desire to travel there. Their cruise originated in Budapest and while they only had a quick tour of the city before they began their water adventure, they did see some key sights including two of much interest to me (and also that I’ve blogged about before), the Holocaust memorial, Shoes on the Danube Promenade, and the historic Dohany Street Synagogue. My dad was gracious enough to forward me the below pictures that he took.

While I don’t see myself traveling to Hungary anytime soon due to my wanting to visit other Central European countries on the same trip and at the current time my annual vacation wouldn’t allot for such, hopefully within the next 10 years it will happen. As always, food is sometimes the best way of vicariously visiting a country. Although I made goulash a couple of weeks ago now, I still wanted to share the recipe. I would recommend making it during the winter as it’s a rich and hearty stew and certainly not light, summer fare. But if you’re like me and anything goes in the kitchen, perhaps you won’t want to wait.

 Hungarian Veal Goulash

recipe courtesy of Great Tastes One Pot cookbook

SERVES 4

2 tablespoons olive oil

2 onions, chopped

1 lb 2 oz stewing veal, cubed

1 tablespoon Hungarian paprika

1/4 teaspoon caraway seeds

15 oz tin chopped tomatoes

2 cups beef stock

1 large potato, diced

1 large carrot, sliced

1 green pepper, chopped

1/2 cup sour cream

-Heat the oil in a large heavy-based pan. Fry the onion for 10 minutes, stirring often, until soft and golden brown. Remove the onion, increase the heat and brown the veal in batches. Return the veal and onion to the pan.

-Add the parika, caraway seeds, tomatoes, and stock. Bring to the boil, reduce the heat, cover and simmer for 1 1/4 hours.

-Add the diced potato, carrot and pepper and cook uncovered, until the vegetables are tender. Season to taste with salt and freshly ground black pepper, then stir in the sour cream. Serve with rice or pasta.

I served with the goulash with Hungarian style green beans (you can access that recipe by clicking here, just scroll towards the bottom of the new page you’re brought to).

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