Think Eastern Europe.
Think regional dish that everybody makes and everybody has their own family recipe.
Don’t think that this is what is called Goulash in the US, which seems to be ground meat, elbow macaroni and tomatoes. Nothing at all wrong with it, but a Hungarian would blanch.
This is authentic to the extent that it is a stew made with pork and root vegetables and doesn’t have tomatoes in it. The rest is my own innovation. So don’t hold be to anybody’s grandma’s grandma’s recipe that never heard of soy sauce let alone used it.
It’s a winter time meal that you start early and can pretty much ignore and let it simmer away.
- 2 lbs pork steak, trimmed of the big chunks of fat and diced
- 1 c flour
- 1 lg onion, chunked
- 1 c each of celery and carrots
- 2 lg potatoes diced
- 1 c parsnips, diced
- 3 tbsp good quality paprika
- 1 tbsp caraway seeds, chopped
- 1 tbsp each of Worcestershire sauce and soy sauce
- 4 cups of beef broth
- 2 large cloves garlic, minced
- 1 tsp pepper
- salt to taste
- 2 tbsp fresh parsley
- Pat dry the meat, salt and pepper liberally and dredge in the flour.
- Brown in a cast iron pot in small batches with about 3 tbsp oil. Remove all to a bowl.
- Add the onion, celery and carrot, and saute until just starting to soften.
- Add back the meat, and everything except the potatoes, parsnips and parsley. Simmer for at least two hours or until the meat is tender.
- Add the potatoes and parsnips and continue cooking until done (about 20 min more).
- Serve with egg noodles and the parsley sprinkled on top.
Note: if the stew is not thick enough, mash together equal amounts of softened butter and flour and pinch off in pieces and add to the stew while bringing up to a boil. Stop add when thickened enough.
Can also serve with dumplings.
- Foodie Fridays: Eastern Bloc Party…. Hungarian Style (soulgourmet.wordpress.com)