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.
Wait until you taste this goulash, pure comfort.
Copyright 2012, Christine’s Pantry. All rights reserved.
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
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!