Before
setting out with their flocks, they prepared a portable stock of food by slowly
cooking cut up meats with onions and other flavourings until the liquids had
been absorbed. The stew was then dried in the sun and packed into bags made of
sheep’s stomachs. At mealtime, water was added to a portion of the meat to
reconstitute it into a soup or stew.
The
paprika that is indispensable for flavouring the modern goulash was added to
the formulation in the 18th century. The classic “kettle goulash” is prepared
by frying cubes of beef or mutton with onions in lard. Garlic, caraway seeds,
tomatoes, green peppers, and potatoes complete the stew. Szekely Gulyas, another Hungarian specialty, is a stew of
pork and sauerkraut flavoured with tomatoes, onions, caraway seeds, and sour
cream.
By Britannica
Wait until you taste this goulash, pure comfort.
Beer
Goulash
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound ground beef
1
tablespoon extra virgin olive oil
1
onion, chopped
1
cup uncooked elbow macaroni pasta
1
(12 oz.) bottle beer
1
(14.5 oz.) can fire roasted diced tomatoes
3
(8 oz.) cans tomato sauce
salt
and pepper, to taste
1
tablespoon Italian seasoning
1
bay leaf
1
tablespoon garlic, minced
Direction:
in
a Dutch oven, cook the ground beef over medium high heat until no longer pink.
Break up the meat while cooking. Spoon off grease.
Add
onions, salt, pepper and garlic, cook about 3 minutes. Stir well. Add remaining
ingredients. Stir well. Cover and simmer for 30 minutes. Serve with garlic
bread. Enjoy!
This sounds really yummy will gtry this out. Have a good week. Diane
ReplyDeleteWarming and hearty.A perfect winter food.
ReplyDeleteI guess the paprika wasn't so indispensible after all! ;)
ReplyDeleteHi Christine, I'm going to make this for dinner tonight. I'll let you know how it turns out, I'm sure it will be good.
ReplyDelete