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.

KETTLE GULYAS

Steps:

• Peel onions and chop into coarse pieces. Melt lard in a heavy 6 to 8-quart Dutch oven. Add the beef cubes to the oil and brown. Work in batches if necessary, removing cubes as they are browned. Don't overcrowd the pan. Add onions to the pot. Heat should be low in order not to brown the onions. When onions become glossy, add back the seared beef. Stir.
• Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
• Take kettle from heat. Stir in paprika and the garlic mixture. Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts warm water. (Cool water toughens meat if you add it with the meat is frying.)
• Replace covered kettle over low heat and cook for about 1 hour.
• While the braising is going on, peel the tomato, then cut into 1-inch pieces. Core green peppers and slice into rings. Peel potatoes and cut into 3/4-inch dice.
• After the meat has been braised for about 1 hour (the time depends on the cut of the meat), add the tomato and green peppers and enough water to give a soup consistency. Add a little salt. Simmer slowly for another 30 minutes.
• Add potatoes and cook the gulyas till done. Adjust salt. Add hot cherry pepper pods if you want to make the stew spicy hot.
• Cook the dumplings in the stew.
• Serve the gulyas steaming hot in large, extra-deep bowls. The meat should be tender, but not falling apart.
• Mix the egg with flour and salt.
• Spoon the mixture into boiling soup, using 1/4 teaspoon at a time. Cook in the soup for 2 or 3 minutes just before serving.