Kettle Gulyas Recipes

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

Steps:

• Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

BOGRACS GULYAS (KETTLE GOULASH)

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Heat bacon fat in a deep heavy pot.
• Cook the onions, peppers, and garlic until the onions are limp and transparent.
• Add paprika and cook until it has lost its raw taste.
• Add beef and remaining ingredients, except sour cream.
• Stir well to combine.
• Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender.
• Adjust oven temperature during cooking time so contents of pot remain at a simmer.
• Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving.