Fall is pretty much here. Right about now, my tastes start to run to simmering, yummy-smelling, single-pot Sunday dinners. Since my last two posts have been heavy socio-political essays, I thought my Autumn food preferences would be a good pretext to change the tone of The Frank Spot – if only for a short time. Thus, I give you my classic Hungarian Goulash recipe. I hope you enjoy it.
2 28oz Cans Diced or Crushed Tomatoes (with juice)
3 ½ Cups Chopped Onions (anything but Red!)
1 Clove Garlic, minced
2-3 Tbsp. Olive Oil (for browning)
½ Can Tomato Paste
¼ Cup Flour
1 ½ tsp. Salt (plus a pinch for browning)
¼ tsp. Black Pepper or Cayenne Pepper
¼ tsp. Thyme
2 Bay Leaves
4 Tbsp. Paprika
2 ½ Cups Sour Cream
¾ lbs. Elbow Macaroni
Heat olive oil and a pinch of salt (or two, according to preference) in a large nonstick pot. (You’re going to use this pot for the whole meal, so make sure it’s big enough to hold everything…) Mix the dry ingredients and set aside. Lightly brown the ground beef in hot oil, half at a time if necessary. Drain a majority of the fat – keeping about half a cup for flavor and continued browning – then add the onions and garlic. Cook over medium heat until the onions are just beginning to become transparent. Blend in dry ingredients, and stir until the meat, onions, and garlic are thoroughly coated. Next, add the tomatoes and tomato paste, and bring the mixture to a slow boil. Reduce the heat, and let the goulash simmer – with frequent stirring – until the tomatoes are tender. Add the sour cream, and stir until completely blended. Continue simmering until the goulash is piping hot again (the sour cream will cool it down more than you’d expect!). In the meantime, bring the elbow macaroni to a boil in a separate pot, and cook until al dente. Drain the elbows, then add them to the goulash and stir until well blended. Serve immediately, garnishing each bowl with a sprinkle or sprig of parsley. Serves 6 with leftovers.
Cooking Tip: If you plan to have a lot of leftovers, DON’T add the macaroni to the goulash; serve the goulash over a bed of elbows instead, then repeat the process for the leftovers. This will prevent the elbows from becoming mushy in subsequent reheating. You may also find that the sour cream loses it’s potency in the refrigerator – an extra dollop in each bowl of leftover goulash will bring back the zest of the original meal. And don't forget the parsely – it's mostly for show, but presentation counts, even with leftovers.
About This Recipe
This recipe originated in the 1965 printing of the Better Homes and Gardens New Cook Book – my all-time favorite cookbook. I’ve made some (significant) changes to improve the flavor and texture of the dish, but without compromising the character of the original recipe.The Recipe
3 lbs. Ground Beef (80-90% lean, based on preference)2 28oz Cans Diced or Crushed Tomatoes (with juice)
3 ½ Cups Chopped Onions (anything but Red!)
1 Clove Garlic, minced
2-3 Tbsp. Olive Oil (for browning)
½ Can Tomato Paste
¼ Cup Flour
1 ½ tsp. Salt (plus a pinch for browning)
¼ tsp. Black Pepper or Cayenne Pepper
¼ tsp. Thyme
2 Bay Leaves
4 Tbsp. Paprika
2 ½ Cups Sour Cream
¾ lbs. Elbow Macaroni
Heat olive oil and a pinch of salt (or two, according to preference) in a large nonstick pot. (You’re going to use this pot for the whole meal, so make sure it’s big enough to hold everything…) Mix the dry ingredients and set aside. Lightly brown the ground beef in hot oil, half at a time if necessary. Drain a majority of the fat – keeping about half a cup for flavor and continued browning – then add the onions and garlic. Cook over medium heat until the onions are just beginning to become transparent. Blend in dry ingredients, and stir until the meat, onions, and garlic are thoroughly coated. Next, add the tomatoes and tomato paste, and bring the mixture to a slow boil. Reduce the heat, and let the goulash simmer – with frequent stirring – until the tomatoes are tender. Add the sour cream, and stir until completely blended. Continue simmering until the goulash is piping hot again (the sour cream will cool it down more than you’d expect!). In the meantime, bring the elbow macaroni to a boil in a separate pot, and cook until al dente. Drain the elbows, then add them to the goulash and stir until well blended. Serve immediately, garnishing each bowl with a sprinkle or sprig of parsley. Serves 6 with leftovers.
Cooking Tip: If you plan to have a lot of leftovers, DON’T add the macaroni to the goulash; serve the goulash over a bed of elbows instead, then repeat the process for the leftovers. This will prevent the elbows from becoming mushy in subsequent reheating. You may also find that the sour cream loses it’s potency in the refrigerator – an extra dollop in each bowl of leftover goulash will bring back the zest of the original meal. And don't forget the parsely – it's mostly for show, but presentation counts, even with leftovers.
