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 LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,515
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 1 hour, 18 minutes
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 Beef Goulash done Propah'
#8151008 - 03/15/08 08:02 PM (6 months, 28 days ago) |
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Beef goulash is delicious, and it's something that's really easy to make.
This is an italian recipe that i modified and tweaked to make a goulash i could use on a variety of things.
But i'm warning, in order to make it right, it takes pretty much all day to make.
Starting ingrediants:
Cubed beef, 2 pounds, 2 super large onions, two sprigs fresh rosemary, Oregano, hungarian paprika
chop the onions into large wedges, this is going to be the base for the stew.
Throw into large pot, coat liberally with olive oil, salt well. Let it sweat, but do not let it overcook. Just soften it for a couple minutes on medium low heat.
Now with the beef chuck:
I like to separate out the muscles so i can scrape off some of the connective tissue. Before cubing it.
THrow the meat on top of the onions inside the pot, so they form a layer on the top. don't stir them in yet.
Hungarian Paprika: 
Spicier than normal paprika, adds lots of color and a little hint of spice.
Now on top of the cubed meat:
Season it all with salt, oregano, the hungarian paprika, and the rosemary.
Still, don't stir it, but let the layers sit for a bit with the cover on and the heat on medium.
This gives it time for the meat to begin releasing its juices into the pan and allowing the seasoning to be sucked up into the beef.
And you'll notice, in this next picture, that even without tampering, the meat has begun to brown.
After 30 minutes, then you can begin to stir the layers. There will be alot of juice from the cooking onions.
now leave it and let it cook slowly.
Notice how it got darker:
Now throw in 3 cups of tomato puree, and let that also cook and reduce on low heat for 1 1/2 or 2 hours, so it all reduces, gets darker, and the beef cubes stew and tenderize. Leave the lid slightly ajar on the pot.
It's reducing, the longer you cook it the darker it gets, and obviously the thicker.
Garnish with some mixed herb flakes (oregano, basil, garlic), and eat.
I like mine with either some nice flavored fetuccini or steamed rice.
Blurry picture!!!! the meat is tender that is what i was trying to show.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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geokills
······· º¿°·······
 
Registered: 05/08/01
Posts: 13,298
Loc: city of angels
Last seen: 1 hour, 35 minutes
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 Re: Beef Goulash done Propah' [Re: LiquidSmoke]
#8151670 - 03/15/08 10:14 PM (6 months, 27 days ago) |
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Good lookin' slow cookin' 
Pretty piece of cow...
I don't know about the dry herb flake garnish - get me some fresh parsley or bust! 
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┼ ··∙ long live the shroomery ∙·· ┼
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 Stein
Registered: 07/02/03
Posts: 30,023
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Re: Beef Goulash done Propah' [Re: LiquidSmoke]
#8152448 - 03/16/08 06:06 AM (6 months, 27 days ago) |
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I wanna try 
but, oh no you didn't just use that iodized table salt 
Kosher or Sea salt FTW
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 46,816
Loc: If I was up yer ass you'd...
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Re: Beef Goulash done Propah' [Re: LiquidSmoke]
#8165717 - 03/19/08 08:51 AM (6 months, 24 days ago) |
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that looks pretty damn yummy
is that really goulash or did the white man bastardize real goulash by adding macaroni and corn and shit like that
reminds me of one of dj's 7001 ragu's
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LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,515
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 1 hour, 18 minutes
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Re: Beef Goulash done Propah' [Re: sucklesworth]
#8166770 - 03/19/08 01:55 PM (6 months, 24 days ago) |
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american goulash has the macaroni in it, and some recipes use ground beef rather than steak cuts.
But originally, goulash was more of a beef stew, that you could eat with rice, potatoes, or pasta.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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GabbaDj
Sir
Registered: 04/08/01
Posts: 16,510
Loc: By The Lake
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Re: Beef Goulash done Propah' [Re: LiquidSmoke]
#8168965 - 03/19/08 08:26 PM (6 months, 24 days ago) |
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That looks EXTREMELY favorful..
Im going to have to try it like that some day..
I grew up on Goulash but for us it was anything with meat, tomato sauce and macaroni pasta all in one dish.. In fact in Minnesota we always had "hot dish".
Hot Dish is always either rice or pasta, some sort of sauce, meat and most often vegetables. If it was a tomato base though it was always called Goulash.
Dont even get me started on "bars"
Damn that looks good...
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GabbaDj
FAMM.ORG C8.com http://www.beatsopjefiets.com/
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