Hungarian Goulash Stew

We had goulash a couple of different ways when we were in Budapest and neither of them were anywhere close to what we’d eaten before. In Hungary, goulash is actually a soup with beef, potatoes, and carrots in rich broth. We also found restaurants that offered a heartier version of the dish that is served as a stew, which is what westerners envision when they hear the word goulash. The key to the dish is the paprika, which comes in mild, medium, and hot varieties. For our version of goulash stew, we chose to use hot paprika, which we brought home with us from Budapest. Another thing that we found common in Hungary was to have both potatoes as well as rice, noodles, or dumplings in addition, which helps to soak up all of the flavor of the sauce. We think that the dish turned out to be quite delicious and will certainly make it many times in the future.

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Simmering the Goulash

INGREDIENTS

  •  2 lbs Beef Bottom Round Roast – trimmed and cut into 2 inch cubes
  •  3 tbsp All Purpose Flour
  •  3 to 4 tbsp Olive Oil
  •  2 Yellow Onions – roughly chopped
  •  2 Peppers (1/2 Red, 1 Green, 1/2 Yellow) – roasted, peeled, and roughly chopped
  •  2 Garlic Cloves – minced
  •  2 tbsp Hot Paprika (3 tbsp if using mild)
  •  2 tbsp Red Wine Vinegar
  •  1 can (15 oz) Whole Tomatoes – hand crushed
  •  5 cups Beef Stock
  •  10 Small Golden Potatoes – cut in half
  •  Salt and Pepper to taste
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Onions, Peppers, and Garlic

INSTRUCTIONS

Heat the oil in a Dutch Oven (or stew pot) on the stove to medium-high heat.  Add the meat to the oil and generously season with salt and pepper. Sautee the meat until it is browned on all sides. While the meat is cooking, sprinkle it with the flour and continue to stir to even out the flour and remove any lumps. If necessary, add more oil to keep the meat from sticking. Add the onions, garlic, peppers, and paprika and cook for 2 to 3 minutes. Add the vinegar, tomatoes, and beef stock to the pot and stir. Be sure to scrape the bottom of the pot to incorporate anything that might have gotten stuck when the meat sautéed. Bring to a boil and lower the heat to low, cover, and let simmer for an hour, stirring occasionally. Taste the broth and add salt and pepper if necessary. Add the potatoes and continue to simmer for an additional 30 minutes or until the potatoes are fork-tender. Serve with rice.

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Beef Dusted with Flour
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Roasted Peppers
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Peppers, Onions, and Beef
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Our Version of Hungarian Goulash
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The Original Goulash Stew in Budapest

 

Asian Inspired Spicy Barbeque Beef

We are always looking for meals that we can cook in a single pot and this one packs a lot of flavor. We chose a chuck roast, but it would be equally good with a beef brisket, but you need a meat with enough fat that it stays tender and juicy. Asian inspired meals can be found everywhere these days on menus throughout the world. We cooked this in a slow cooker, but it could have just as easily been cooked in a roasting pan or Dutch oven pot in the oven at 300 degrees in the same amount of time. It is simple, easy, and delicious.

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Pan Seared Roast

INGREDIENTS

  •  3 lb Chuck Roast (Pot Roast)
  •  10 oz Package of Mushrooms – cleaned and stems removed
  •  1/2 small Yellow Onion – thickly sliced
  •  10 Fingerling Potatoes – medium to small
  •  1 cup Ketchup
  •  1 cup Light Brown Sugar
  •  1/4 cup Soy Sauce – low-sodium
  •  1/4 cup Apple Cider Vinegar
  •  1/4 cup Worcestershire Sauce
  •  1 1/2 tsp Granulated Garlic
  •  1 tsp Red Pepper Flakes
  •  Salt and Pepper to taste
  •  2 tbsp Olive Oil
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Covered with Sauce

INSTRUCTIONS

Mix the ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, 1 teaspoon of garlic, and salt and pepper in a mixing bowl. Heat the oil in a sauté pan over medium-high heat. Season the roast with salt, pepper, and the remaining garlic, being sure to season all sides.  Brown the roast in the pan, about 4 minutes per side. Place the roast into a slow-cooker that has been sprayed with non-stick spray, add the onions and cover with the sauce. Add the red pepper flakes and cook on low for about 3 hours and then add the mushrooms and potatoes. Cook for another hour. Serves about 4 people.

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Adding Red Pepper Flakes
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The Finished Product

 

Sauerbraten with Red Cabbage and Potatoes

Sauerbraten is something that we had several times during our time in Germany. It is basically a pot roast and it is typically served with red cabbage and potatoes. We decided to recreate the Sauerbraten that we ate at a restaurant in Prague, Czech Republic, in December last year. It is fairly easy to make, but does take a while to fully marinade the beef. Because it is marinated and then slow cooked, it is possible to use a less expensive cut of meat and still have it tender and tasty. We cooked our red cabbage with an apple as that was often the way that it was served in Europe. We have to admit that it turned out really well and tasted wonderful.

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Sauerbraten with Red Cabbage and Potatoes in Prague

INGREDIENTS

  • 2 lb Rump Roast
  • Kosher Salt
  • 1 cup Onion – diced
  • 3/4 cup Red Wine Vinegar
  • 1 cup Water
  • 2 tbsp Pickling Spice Blend (you can make your own if you can’t find it pre-made)
  • 1 tbsp Honey
  • 8  Black Peppercorns – whole
  • 4 tbsp All-Purpose Flour
  • 3 to 4 tbsp Vegetable Oil
  • 1 cup Beef Broth
  • Potatoes – boiled until fork tender
  • Butter
  • Parsley
  • 1 jar Red Cabbage (we used @AuntNellies)
  • 1/2 Granny Smith Apple – peeled, cored, and diced
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Our Version of Sauerbraten

INSTRUCTIONS

Season all sides of the roast with a generous amount of kosher salt. Combine the onions, red wine vinegar, pickling spice, honey, peppercorns, water and roast in a large plastic bag and let marinade for 1 to 2 days. Remove the roast from the bag, keeping the rest of the marinade, and pat the roast dry. Dust all sides of the roast with the flour. In a medium sauce pan, heat the oil to medium-high heat and then brown the roast on all sides, about 8 to 10 minutes. Add the roast to a slow cooker or crock pot and pour in the reserved marinade and the beef broth. Cook on low for 8 hours until the roast is tender. Sauté the red cabbage with the diced apple until the apple is soft. Boil the potatoes, drain, and add the butter and sprinkle with parsley.

Simmering Red Cabbage and Apples
Simmering Red Cabbage and Apples
Beef Simmering in the Slow Cooker
Beef Simmering in the Slow Cooker