I found this on a firearms-related message board. It looked good enough to share. Apparently every bowl of goulash I've ever had was very, very wrong. Properly educated, I gotta go grocery shopping and find me some paprika! :eat2:
One of the guys I work with is from the Czech Republic and brought in some home made Goulash a couple of week sago and it blew me and my co-workers away, well one co-worker (who is a member here) who I saved some for, the others got none.
I got the recipe and just bought all the ingredients. I am making one traditional batch for my buddy and me and another Vegan batch for the wife. I will have updates tomorrow as we progress. I will also include the recipe after I do some deciphering.
update 1
Meat and Vegan Goulash rocking and rolling on the stove.
They have been simmering since about 5 EST.
The recipe had very few amounts of ingredients listed. We guessed on some things, namely the Paprika. My wife called it right, my buddy and I would have put way too little in. The taste is amazing so far, they need to cook some more to thocken. A few pics have been taken of each which I will post later. Another update coming in an hour or so.
Update 2
We finished and WOW this was some of the best food I have ever eaten.
Vegan Goulash on the left and meat on the right. Glock 26 and Glock 17 with Winchester 115 Grain Siltertips, Surefire LED defender.
(It's a tradition on that gun board to post a dinner pic with a firearm and accessories. Guns and ammo are not required for this recipie.):eat1:
Recipe is an exact copy of the recipe we I had to work with. What we did in bold.
Czech Goulash
Ingredients:
Only difference between the Vegan and meat is we used mushrooms instead of meat and vegetable broth instead of beef broth.
1 lb onion, diced /1lb beef (I make about 1"x 1" bigger pieces stay more juicy)
Onion/beef ratio is 1:1, little more onion is okay too. Use white onion and a few red ones (maybe 4/1 ratio) We used 3 pounds of round roast cut into 1inch cubes.
4 cloves fresh garlic per pound at least (I put more), peeled and finely chopped, I also add some pre-minced garlic and a few whole cloves just chopped half or 1/3rds we used 12 cloves of garlic and a few tablespoons of prepared minced garlic.
Trim any visible fat from the beef .. you dont have to go to extremes (little fat will give it some more taste)
2-3 cups beef broth (beef bouillon cube can be used ) we used two entire boxes of beef broth.
1 red bell pepper/per pound of meat, cut into bite-sized chunks.
1 green bell pepper/per pound of meat, cut into bite-sized chunks.
Some marjoram we used about a tablespoon full of flakes
Different tomatoes about 1/2 lb per taste, chopped 3 medium regular old vine ripened.
Black pepper, salt to taste.
Paprika powder sweet & hot, hot sauce ( Hungarian paprika is the best, Meyers may have some in their international section) we used sweet, hot, and smoked, wifey dumped in enough sweet to turn it dark red then some more smoked and then some hot.
I also add some sun dried tomatoes and little bit of dark beer (Guinness) we omitted the beer but added in 4 ounces of sun dried tomatoes.
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1/In a large stewpot, heat the vegetable oil, or lard (if you prefer heavier taste) until melted.
2/Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet); remove each batch as it browns to a covered dish and set aside for now.
Make sure oil was preheated and very hot, this way beef will seal its juices .
3/In the second pan add little veg. oil and onion/garlic and saute a few minutes until they begin to wilt and slightly brown, maybe 5-10 minutes or so. Once onion looks glossy sprinkle with paprika ( dont add paprika before onion is precooked, it would make it taste bitter
4/ Mix the meat and onion into one big pan, and sprinkle with additional with paprika. ( hot and sweet paprika per taste )
5/ add chopped tomato, stirring the whole time.
6/Add little of the broth during cooking for extra sauce ( and Guinness beer or dark beer )
7/ Repeat with a little more broth as needed.
8/ Reduce the heat to low, and cook until the meat is tender and all sauce consistent. During the process add sundried tomatoes, more garlic marjoram, salt and pepper as well as hot sauce of your choice/per individual taste
If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
For extra taste add some dark beer (Guinness)
I slow cook my goulash in crock pot for up to 5 hrs but not necessary. Add enough paprika to get that characteristic dark red color. (see picture )
Goulash should be served with a good bread crispy on the outside and soft in the middle, ray bread is good as well (nothing you can buy at Wal-Mart, go to Blue Dog Bakery, Bread works, Lots a Pasta etc. ((On the picture you see some traditional bohemian dumplings with goulash which are even better, but they are hard to make here in the USA, ingredients are hard to find) Put some fresh onion circles on the top right before served
Keep in mind, goulash is the best next day. Also dont go crazy on spices right away, taste the product frequently and add more spices slowly (it may take some time before it fully dissolves. Its always easier to make it spicier than to de-spice the goulash)
