Best 2 Bogracs Gulyas Kettle Goulash Recipes
BOGRACS GULYAS (KETTLE GOULASH)
Make and share this Bogracs Gulyas (Kettle Goulash) recipe from Food.com.
Provided by Molly53
Categories Meat
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Heat bacon fat in a deep heavy pot.
- Cook the onions, peppers, and garlic until the onions are limp and transparent.
- Add paprika and cook until it has lost its raw taste.
- Add beef and remaining ingredients, except sour cream.
- Stir well to combine.
- Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender.
- Adjust oven temperature during cooking time so contents of pot remain at a simmer.
- Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving.
KETTLE GULYAS
Steps:
- Peel onions and chop into coarse pieces. Melt lard in a heavy 6 to 8-quart Dutch oven. Add the beef cubes to the oil and brown. Work in batches if necessary, removing cubes as they are browned. Don't overcrowd the pan. Add onions to the pot. Heat should be low in order not to brown the onions. When onions become glossy, add back the seared beef. Stir.
- Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
- Take kettle from heat. Stir in paprika and the garlic mixture. Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts warm water. (Cool water toughens meat if you add it with the meat is frying.)
- Replace covered kettle over low heat and cook for about 1 hour.
- While the braising is going on, peel the tomato, then cut into 1-inch pieces. Core green peppers and slice into rings. Peel potatoes and cut into 3/4-inch dice.
- After the meat has been braised for about 1 hour (the time depends on the cut of the meat), add the tomato and green peppers and enough water to give a soup consistency. Add a little salt. Simmer slowly for another 30 minutes.
- Add potatoes and cook the gulyas till done. Adjust salt. Add hot cherry pepper pods if you want to make the stew spicy hot.
- Cook the dumplings in the stew.
- Serve the gulyas steaming hot in large, extra-deep bowls. The meat should be tender, but not falling apart.
- Mix the egg with flour and salt.
- Spoon the mixture into boiling soup, using 1/4 teaspoon at a time. Cook in the soup for 2 or 3 minutes just before serving.
Tips:
- To achieve the best flavor, use high-quality beef or venison.
- Use a heavy-bottomed pot or Dutch oven. This will help to evenly distribute the heat and prevent the goulash from burning.
- Brown the meat in batches. This will help to create a rich, flavorful base for the goulash.
- Use a variety of vegetables, such as onions, peppers, tomatoes, and potatoes. This will add flavor and texture to the goulash.
- Season the goulash generously. Use a combination of paprika, cumin, caraway seeds, and salt and pepper.
- Simmer the goulash for at least 1 hour, or until the meat is tender and the vegetables are cooked through.
- Serve the goulash with a dollop of sour cream and a side of bread or dumplings.
Conclusion:
Bogracs gulyas is a hearty, flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying meal, give this traditional Hungarian dish a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love