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21 Sep 2007

GOULASH

Goulash

Porkolt is a hot dish which originates in Hungary that we generally refer to as Goulash. Porkolt is derived from the Hungarian verb porkolni which means “to roast” or “to singe” the meat. Any type of meat can be used when making Porkolt. Most common are beef, lamb, chicken, and pork; but tripe, liver, or even fish can be used. Paprika is a key ingredient that was introduced to the Hungarian cuisine by the Turks during the 150 years that they ruled over parts of Hungary during the 1500–1600s. There are local varieties of Porkolt in Austria, Germany, and the Czech Republic. Every family of course has their own version. Here is a German-style Porkolt that is easy to prepare and a pleasure to eat.

Patti’s German-style Goulash
1 pound cube steak cut into one inch cubes
1 small yellow onion – chopped
2 cloves garlic minced
2 tablespoons butter
1 green bell pepper – chopped
1 cube beef bouillon
1 1/2 cup beef stock
1/2 cup tomato paste or stewed tomatoes
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon caraway seed
1/2 teaspoon lemon juice
1/2 cup sour cream

Sautee your onions, garlic, and peppers in butter until they are soft. Add the cubed steak and cook until browned. Add all of your remaining ingredients except the sour cream. Simmer for 10 minutes. Remove from the heat and stir in the sour cream. You can serve this Goulash with egg noodles, potatoes, or dumplings.

Recipe thanks to Pattie Dickerson.

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