Today I will share with you another dish that is suitable for Sunday dinner or family celebrations, holidays.
Hungarian Beef Goulash (Marhapörkölt) is a very traditional, rustic yet elegant dish.
The robust red wine is one of the main ingredients in this dish. It brings out the deep, rustic flavors of the beef. It is customary to serve with boiled potatoes, however nokedli (Hungarian Spetzle) is also acceptable and tasty.
- 1 large onion, peeled, chopped
- 1 large tomato, chopped
- 5 slices of any green pepper
- 2 cloves of garlic, peeled, chopped
- 1 kg (2.2 lb) beef cut into small cubes
- 1 cup of dry red wine
- 1 tbsp. red paprika powder
- ½ tsp salt
- 2 tbsp. olive oil
- 6 slices of chili pepper or jalapeño (leave out if you don’t like spicy)
Wash and cut your beef into small cubes. Place olive oil into a large stockpot; add onion, tomatoes, green peppers and garlic. Sauté for 2-3 minutes; remove from heat add red paprika and stir well; add 1 cup of water.
Place back on burner; add salt, wine and meat. Also add enough water to cover meat entirely.
Cook for 1 ½ hours; always add enough water to cover meat. Remember to stir goulash to make sure that it does not stick to bottom.
Check seasoning and meat for tenderness after 1 ½ hours. Adjust salt to taste. If meat is tender, cook until meat peaks through liquid.
Remember this is not a soup it is a main dish so it should not have too much liquid. Serve with boiled cubed potatoes or nokedli.
Recipe is from Treasured Hungarian Family Recipes 1 by Helen M. Radics, which you may purchase at any of the following sites.