I’ve been holding off on posting this for some time. But since half of the country is snowed in, I figure a warm goulash might be something to hit the spot after digging your car out of a five-foot snow drift.
It’s funny to me now: living here in the Midwest after growing up in Jersey, you see how differently people react to the weather. Here, it snows literally three times a week and people just keep on about their days and lives. They shovel at increments, the roads are always mostly clear. Last week we got over 12 inches alone and it’s snowing as I type this. Back in NJ, the snow filled the supermarkets with people preparing for the blizzard or shut the entire state down (much like it’s done today). I miss the snow days we used to have back in NJ but I prefer the nonchalant “life goes on” mentality with regard to the weather much more.
Still, there’s nothing quite like a warm bowl of meat and potatoes on a snow day, whether it’s a few inches or a few feet. This recipe calls for Hungarian paprika which I looked for in like 90 million places before I found it at friggen Target of all places.
The reality of this recipe is this: it tastes delicious, it looks like crap. No matter how hard I tried or arranged the meat or potatoes, or moved the angle, all I got was pictures of slop. Yummy, yummy slop, but slop nonetheless. The thing with goulash is there is a million variations and recipes, from traditional Hungarian to German. Not one recipe I found or researched had the same ingredients. So I hashed it out with my go-to resource (my mom) and this is what I came up with and it was perfect. I guess you’re just going to have to take my word for it that this:
tastes way better than it looks.
What you need:
- 2 lbs stew meat
- 1 can tomato paste
- 1 large onion, diced
- 1 garlic clove, minced
- 1/2 c. dry red wine
- 2 tsp. Herbs de Provence (use 1 tsp thyme and 1/2 tsp each of sage and oregano if you don’t have Herbs de Provence.)
- 4 tbsp Hungarian paprika (yes, four)
- 2 c. beef broth
- 2 potatoes, peeled and cut in chunks
- salt to taste
What you do:
- Sear the meat chunks briefly in a hot skillet. Do not cook or puncture, simply brown quickly on all sides.
- Put rest of ingredients in the crockpot, set on low 6-8 hours. If you’re going to use a soup pot, cook at least 2 hours on low after bringing to a brief boil.
- Add the potatoes in the last 2 hours of cooking (last 30-45 mins if using soup pot). Any earlier and they turn to mush, which some people prefer in their goulash, so use your personal taste in this matter.
- Eat glop with a grain-free savory country biscuit and warm your insides.