Goulash: Hungarian Health Food

Hungarian Goulash is a wonderful food, it tastes fantastic, and it also makes a great diet food.   Just leave out the traditionally accompanying carbs (dumplings, Bread, etc).

Here’s a Recipe I found for Hungarian Goulash:

Fiakergulasch (Beef goulash)*
(serves 4)

1 kg beef rump joint **
1 kg white onions
100 ml vegetable oil
4 tbsp tomato purée
6 tbsp smoked paprika powder (hot or mild, or a mix of the two)
500 ml water
2 cloves garlic (crushed)
salt, ground caraway seeds, marjoram, pepper
cider vinegar

To serve:
4 Wiener sausages (frankfurters)
4 large gherkins in vinegar
4 eggs
boiled potatoes or bread dumplings***

Trim the meat and cut into 3-4 cm cubes. Finely dice the onions and fry off in the vegetable oil, until browning and fragrant.
Add the paprika and stir in thoroughly. Deglaze with a generous dash of vinegar, before adding the water. Add the meat, garlic, tomato purée and season well. Bring to the boil and leave to simmer over a very low heat for at least 2 hours. You can do this in a pot on the stove or a casserole dish in your oven. Add water as required.
The end result you’re looking for is very tender meat that you can gently ease apart with a fork and a sauce that is thick and very dark in its colour. You will also notice tiny puddles of deeply red oil forming on the surface.
If your goulash is too spicy, you can add some sour cream to it, do this just before serving and don’t reheat after adding it, or it might curdle. If the sauce is too runny, thicken with some cornflour dissolved in a little water or use thickening granules.

This can be prepared up to three days in advance.

Cut 5 cm long incisions into the sausage ends, cutting all the way through to achieve 4 equal segments. (They need to stay attached to the body, though!). Fry or oven-bake until the sausages are browning and the ends are curling up.
Meanwhile, cut the gherkins fan-stile: cut in half lengthwise, then, keeping the one end intact, cut  the remaining body into thin slivers to create the impression of a fan.
Fry the eggs sunny-side up.

Serve the goulash with all the accompaniments, fried egg on top.

* Recipe based on Plachutta’s Rindsgulasch, “Die Gute Küche”, p. 294
** the traditional cut for this is from a hind leg

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