Austrian – Hungarian Gulyasch

It is very cold at this time of year in Maryland!!!  When I have three layers of clothes on me….I crave a bowl of my mother’s “Austrian/Hungarian Gulyasch!!!

These last few days I have been cooking this Austrian “Beef Stew” in a Slow Cooker…! I cook this dish for about 24 hours or more….very slowly…until the meat literarly falls apart in my mouth…yet…the cubes of meet are still in tackt in the sauce…Even the tastings are delightful, and when the last tasting happens it is in a small dish with a Tbsp of the Gulyash and a small dallop of sour cream… I tasted this stew just now…and feel the wonderful lingering falvors in my mouth…it was a great little mid-day “pick-me-up”!

My mother taught me to make this dish….and during my years of teaching Cooking Classes I wrote it down for one of the classes…I am sharing it with you now…!

 

GULYASch  …Austrian Hungarian Beef Stew 

 

 

1 large onion, finely chopped

about 3 Tbsp cooking oil

1 1/2 pounds stewing beef, cut into 1 inch cubes

 

(you can also add some pork to this recipe)

1-5 tsp sweet paprika or more

salt to taste

1 to 2 cloves garlic – chopped

4 cups beef or chicken stock

3 small peeled tomatoes –  canned tomatoes may be used

4 to 6 small potatoes

Red and green bell pepper and …….

Sour Cream to add to the flavor just before it is served in a soup bowl.

Use a Slow Cooker or a large, heavy Dutch oven or heavy casserole with a lid.

Sautee the onion in oil – till glazed…not browned

Add chopped garlic.

Add paprika – take care not to burn the paprika in the hot oil.

Remove the Casserole from the burner while paprika is added.

Sautee the meet in a little oil….. until nicely browned…in a frying pan

Add the suteed cubed meat into the slow cooker

Add enough beef stock to cover the meat by 2 inches.

Simmer for 1 to 4 hours.  or longer

Add peeled and seeded tomatoes about half way of simmering…then continue to simmer a little longer up to 1 1/2 hours or until the meat is just about cooked.

Add potatoes – which are cut into quarters.

 

Add a few slices of red and green bell peppers.

Add salt to taste.

Simmer about 25 min.  longer or until the potatoes are cooked.

Potatoes can be steamed ahead of time, then served placing them into the

soup bowl first and pouring the Gulyasch over the potatoes.

Serve in a soup bowl with a dab of sour cream.

Accompany the soup with Lepinje seasoned with fresh garlic.

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FRIED BREAD – Lepinje

Use the frozen bread dough from the freezer section at your local grocer.

Thaw and cut into rounds. Let it rise slightly and cut slits into the rounds.

Fry in light oil.

Break the garlic cloves in half and …rub fresh garlic onto the hot fried bread and serve.

Note:  One can use NAAN stone-bread,…warm it up in the microwave oven…and serve it in large pieces in a bread basket at the table…

The  fresh clove of garlic on the Lepinja.. enhances the flavor of the bread….

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Let me know if you have ever eaten this Austrian/Hungarian Paprikasch? 

Where did you experience it? 

On a trip, or in a friends home…????

Maja’s Viennese Kitchen

http://www.majaskitchen.com

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