Beef Stew

Think of Goulash as a kind of casserole dish where pieces of choice braised steak/beef stew slowly in a casserole dish for a few hours. Still in Hungary, where the dish is originally from, there is that distinctive dish called Goulash but in other countries, it can be considered a type of casserole dish and this is perhaps a good way to view the dish called Goulash. Originally, it may have been more a stew or a heavy type of soup but the basic concept behind Goulash can be used to make a distinctive casserole-like dish.

Goulash is a Hungarian dish but you can use the basic concept of a Goulash and make it into a version that suits you. In the original Hungarian version, the meat is cut into chunks but you can make your cuts more cube-like. The kind of meat is important for a goulash and it is wise to choose a good braised beef, a nice beef/steak suitable for casseroles. Ingredients like sliced onions, red peppers and garlic are added to make the Goulash. There is also the Pimenton or Paprika. There are also the herbs like bay leaf and thyme. And then it is suggested that flour or cornstarch is used to thicken this casserole-like dish. There is a suggestion that tomatoes can be used and a tomato texture would certainly be interesting. Still the use of tomatoes do not seem to have been used in the original Hungarian version. Tomatoes were not or are not used in the original Hungarian dish so it is your own version you would be making.

Heat the oil until it is almost sizzling. Then put the braised beef in. This is a recommended way of cooking the braised beef which will then be later put in the casserole to cook slowly. With the beef in the hot oil, take out when it is a nice brownish texture. Cook the chopped onions for 5-6 minutes. Then you can put the beef pieces back and start adding the ingredients. Add the flour and pimenton. (It is advised sometimes to use a tbsp of moderately smoked pimenton and then a tbsp of hot pimenton. Yes, it can be noted how pimenton can be hot smoked and then moderately smoked. You are adding pimenton to the dish as if to get a suitable blend of pimenton. You are aiming to get the right hotness for the dish, the right texture and feel and you are using a hot smoked pimenton as well as moderately smoked pimenton. )

Stir the mixture and add the bay leaves and the chopped tomatoes. Then cover the casserole tightly and cook in the oven for 2 ½ hours. You stir in the chopped red peppers approximately a half hour before the end ( having removed the seeds and pith).

The peppers add to the pungency of the dish, and the pimenton has already of course been added. For two slow hours, the pimention is blending with the braised beef, as well as the flour, onions and garlic. Note the mix of garlic and pimenton. This is an interesting mix for a stewy dish like goulash and then there were the chopped tomatoes...and the flour, as mentioned, was added to give the dish a rich soupy texture.

At the end, cream can be used over the goulash or maybe you can add your own touch like some chopped tomatoes or pimenton.

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