My mother's recipe for goulash, Slovenia-style, with a couple tweaks!
Happy Mother's Day to mothers everywhere!
This recipe comes from my mother, and it's a staple meal in both of our houses. And listen: I'm not sure what people are doing in the American Midwest, or what goes through their minds when they think "goulash," but anything with cream of mushroom soup or peas or what-have-you is simply not what we're talking about here.
What we have here is goulash the Slovenian way (with a little addition or two from myself).
Goulash isn't Slovenian, though; it actually goes as far back as 9th century Hungary, where cowherds in this neighboring land, called gulyás, made this simple, easily batch-cooked meal for the whole crew after a long day of tending the animals and raising the crops. It made its way across Europe, becoming a staple in most kitchens with its warm, peppery spice.
That is, in fact, the core ingredient of goulash: paprika. Warm, savory, and shockingly red.
This recipe is a comfort meal like no other, and so easy and simple to put together. If you find yourself with enough time one day to let it sit on the stove, or you work from home and want to get dinner ready to go by time you punch out, this is your dish (and it's extremely easy to prep ahead for, or make enough to freeze for future meals)!
And I know I said paprika is the main ingredient, but we're looking at bay, onion, & tomato, too.
Magic in Beef Goulash
The warm feeling you get in your belly from all that paprika, and the boatload of onions and rich red sauce, make this the perfect dish to bless with purification, healing, protection, & love.
The main planets here, the sun, Mars, & Venus, as well as the elements fire & water, lend their energies well to these themes, too, shining the sunlight down on the planets of drive and beauty. It's comfort like no other, protective and invigorating, and the simplicity of making the meal itself only adds to that (and lets you focus on other things while it simmers).
Beef Goulash
Prep time: 30 minutes
Cook time: 1.5 hours
Servings: 4-6
Ingredients:
1-2 lbs | Beef chuck, cubed |
2 medium | Onions, diced |
2 medium | Bell Peppers, diced |
4 cloves | Garlic, minced |
3 Tbsp | Paprika |
3 large | Bay Leaves |
1 can | Tomato Paste |
1 cup | Beef Stock (or bouillon) |
Salt & Pepper | To taste |
1 package | Noodles of choice |
(Optional) | Crushed Red Pepper |
(Optional) | 2oz Gouda Cheese |
Directions:
Chop onions and fry until bottom of pot is lightly brown. Add garlic & optional red pepper until fragrant.
Cut beef into 1in cubes & brown with onions.
Chop and add peppers when beef mostly cooked.
Add tomato paste, beef stock or bouillon & water, paprika, bay leaves, salt, & pepper
Bring to a boil, then simmer for 1 to 1.5 hours (if sauce isn't thick enough, crack the lid
Cook noodles al dente (I recommend rotini or penne)
(Optional) Before noodles are done, add cheese to sauce & mix in until fully melted
Add noodles to pot & mix.
Save leftovers for your next meals, or be like the gulyás and cook it in bulk so you can tuck it away for a rainy day.
This can also be made vegan by making potato goulash, which is just like it sounds: subbing meat for hearty chunks of potato. For extra protein in this meal, I recommend grabbing some red lentil or chickpea pasta instead of regular pasta.
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