Cooking for Matt is easy. We pretty much like the same things (pasta, pizza, sushi and red meat), so whenever I’m feeling up for it, I prepare him something simple yet hearty.
One time, I figured I would make him something he missed from his native Germany. He immediately asked for Beef Goulash. Although it is essentially Hungarian, this rich-yet-unfussy stew is a popular dish in countries all over Central Europe. I searched the internet for a recipe and found Wolfgang Puck’s version on foodnetwork.com. If there would be a fool-proof Goulash recipe out there, it must be from this popular Austrian chef.
Needless to say, it was a hit with Matt, and pretty much all the other home-sick Germans I’ve ever cooked it for. One friend even went as far as saying that it was better than his mother’s! (Note: I chose to keep his identity hidden for his own safety.)
After cooking goulash for quite a number of times, I have eventually made it my own, tweaking the measurements to suit our taste and using ingredients that are easily accessible in Manila. Matt, for instance, is not a big fan of kuemmel (caraway seeds) so I don’t put a lot. But what I have realized is that the secret to tasty, authentic and flavorful goulash is paprika, lots of it. Also, I have substituted chicken stock with easy-to-store Knorr chicken cubes, which work just as well.
Beef Goulash (Preparation time: 10 minutes; Cooking time: 3 hours)
Ingredients:
1 kilo Beef Shank (cubed)
4 cups White Onion (thinly sliced)
6 cloves Garlic (minced)
4 tablespoons Extra Virgin Olive Oil
2 tablespoons White Sugar
2 teaspoons dried Thyme
2 teaspoons dried Marjoram
1 teaspoon Kuemmel
2 Bay Leaves
3 tablespoons Tomato Paste
2 tablespoons Spanish Paprika
¼ cup Balsamic Vinegar
1 liter Water
2 Knorr Chicken Cubes
Salt and Pepper, to taste
Procedure:
4 cups White Onion (thinly sliced)
6 cloves Garlic (minced)
4 tablespoons Extra Virgin Olive Oil
2 tablespoons White Sugar
2 teaspoons dried Thyme
2 teaspoons dried Marjoram
1 teaspoon Kuemmel
2 Bay Leaves
3 tablespoons Tomato Paste
2 tablespoons Spanish Paprika
¼ cup Balsamic Vinegar
1 liter Water
2 Knorr Chicken Cubes
Salt and Pepper, to taste
Procedure:
-Sautee onions in olive oil until soft in medium heat. Add sugar and cook until caramelized.
-Add garlic, thyme, marjoram, kuemmel, bay leaves, paprika and tomato paste, in that order.
-Deglaze pot with balsamic vinegar.
-Add cubed beef shank and cover with water. Toss in Knorr cubes in the stew and mix. Let it boil in high heat.
-When boiling, lower heat and let the stew simmer for at least 2 ½ hours, or until very tender.
-Season with salt and pepper before serving. Serve hot, with Mashed Potatoes and Sweet Peas.
-Add garlic, thyme, marjoram, kuemmel, bay leaves, paprika and tomato paste, in that order.
-Deglaze pot with balsamic vinegar.
-Add cubed beef shank and cover with water. Toss in Knorr cubes in the stew and mix. Let it boil in high heat.
-When boiling, lower heat and let the stew simmer for at least 2 ½ hours, or until very tender.
-Season with salt and pepper before serving. Serve hot, with Mashed Potatoes and Sweet Peas.
No comments:
Post a Comment