Goulash

Hungarian Beef Goulash

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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

Hungarian Beef Goulash

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Hungarian Beef Goulash With Pasta And Schmelze,  Romaine In Vinaigrette

Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

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Hungarian Beef Goulash With Pasta And Schmelze,  Romaine In Vinaigrette

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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Ungarischer Rinder Gulasch (Hungarian Beef Goulash)

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In  my opinion, one of the best way’s to prepare a tough beef cut is to transform it into Paprika Gulasch  (Paprika Goulash or Hungarian Goulash).
While there are  many great and not so great recipes out there, the basic principle to a great goulash is simple: Same amount of onions and meat by volume, LOTS of sweet paprika, no flour to thicken (the onions will take care of that) and most important :  Goulash seasoning, which will set it’s flavor apart from any other meat stew : 1/3 finely chopped caraway seed, 1/3 finely chopped thyme, 1/3 finely chopped lemon peel.

“Ungarischer rinder gulasch mit gemelli und gurkensalat”
“Hungarian beef goulash with gemelli and cucumber salad”

Bon Appetit !   Life is Good !
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goulash with pasta, schmelze and yogurt / dill cucumber salad

goulash with pasta, schmelze and yogurt / dill cucumber salad

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Crispy Noodle Cake & Ginger/Garlic Shrimp

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I usually  shy away from crispy noodle cakes in asian restaurants because it can be a bit messy to eat when you are with company, but I love to prepare it at home, where I can use fork, knife, hands, chopsticks, or whatever else I need to pull it apart.
I actually prefer angel hair pasta for my noodle “pillows”, they fry up wonderfully crisp on the outside while staying soft and juicy at the inside. Today for lunch I topped them with an asian style shrimp preparation, but any “saucy” dish will fit, such as gizzard adobo, hungarian goulash, chicken paprikash, veal emince, etc.
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Bon Appetit !   Life is Good !
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Crispy Noodle Cake & Ginger/Garlic Shrimp

Crispy Noodle Cake & Ginger/Garlic Shrimp

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once)   Thank you 🙂
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