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Today I combined breakfast, lunch and dinner all into one fabulous meal.
(I did however have a few fruits throughout the day).
Goulash is one of the dishes which were a staple in the South of Germany when I grew up and it was enjoyed in most homes and simple and even fine restaurants frequently. Goulash is quite different from other beef stews. There is now flour to thicken the sauce as in most other stews (the collagen in the beef will take care of that) and there are much more onions and sweet paprika to give the goulash its characteristic taste and color. Goulash is usually reddish in color and it’s heat level can be high, depending on the amount of hot chili or chili powder added (if any). To obtain the original flavor of good goulash, season with equal parts of finely chopped lemon peel, thyme and caraway seeds.
I usually prefer my goulash to be accompanied by Knödel (dumplings) or Spätzle, but frankly, today this was too much effort for me and I substituted the Knödel or Spätzle with pasta 🙂
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Bon Appetit ! Life Is Good !
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All about Goulash
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All about Knödel
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More ChefsOpinion on Spätzle
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Hungarian Beef Goulash
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Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette
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Hungarian Beef Goulash With Pasta And Schmelze, Romaine Salad In Vinaigrette
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- diced beef brisket
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- saute diced onions in olive oil (covered and simmered slowly until onions are broken down and very soft)
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- add beef, cover again, saute until liquid is evaporated and meet starts to brown
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- add garlic paste and water
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- add paprika and chopped tomatoes
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- add salt and cayenne pepper
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- cover and simmer slowly until meat is tender but NOT falling apart, about 1.5 – 2 hours
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- almost…..
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- when meat is tender, check / adjust seasoning
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- while the meat simmers, cook, drain and strain the pasta, add a bit of butter, keep warm, start the schmelze
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- to make the schmelze for the pasta, melt butter, add bread crumbs, season with salt and pepper
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- saute until crumbs are browned
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- Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette
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- Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette
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- Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette
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- Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette
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- Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette
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- Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette
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- Romaine In Vinaigrette
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- Pasta With Schmelze
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- Hungarian Beef Goulash
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ChefsOpinion 
Hans,this is my kind of food!when you going to cook it for me ? Looks delicious .
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Dieter,
you don’t find the way to my place anymore 🙂 😦 ……… Cheers !
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Hope Sunday is a good day, for you and Bela, the Hungarian Goulash is one of our favourite dishes, and we prepare it often. Your recipe however, is the best we have seen anywhere, and
we can’t wait to try it. The prep. takes time, but, the end result of the dish, can be a memorable experience. As always, your expertise in the kitchen, is second to none!
Big hug for you and Bela!
All the best in all, that life has to offer!
John R.Vicente CHA/3D
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Hi John,
unfortunately, few folks enjoy traditional food anymore.
We are a dying breed 🙂 😦
Cheers !
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Your right Hans people in general have become to complacent and don’t take the time and attitude which you need to get down to the basics in cooking were the real joy comes from
remember “Cooking great Food is a Journey not a Destination” Bone Appetite .
warm wishes,
Bernd “El Jefe” aka Chef Mueller
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True words Bernd 🙂
Life is Good !
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