How to Make Hungarian Goulash

In times of crisis, I say Cook!

Everyone has their favourite or most comforting childhood dish, and for me it's Hungarian goulash.

Stewing beef is the best to use; resist the temptation to buy more expensive cuts of meat, thinking that the more money you spend the better the result. Not true! Stick to stewing beef, which is typically already cubed when you buy it in your grocery store or butcher (you may need to cut each piece in half, as they are usually a bit too big, though). Chop your onions and sauté in extra virgin olive oil (EVOO) over a medium heat for at least 20 to 30 minutes, or until golden and well caramelized. Do not burn, which may mean adding a bit more EVOO as the onions reduce in volume. Just before the onions are ready, add the chopped garlic, roasting for about one more minute. At this point I usually remove most of the onions so the meat can have direct contact with the oil. Add more EVOO and the paprika; roast for a moment, then add the beef and sear on all sides, turning every minute. Add back all the onions, then the vegetables. When I made goulash like this in Europe, my 80-year old aunt said that Hungarian goulash never had vegetables "in the old world." I don't care; eventually they all cook down and add tons of flavour. Add the caraway, beef broth, soya, Worcestershire, a shot of ketchup. Bring to a boil. Turn down and simmer. The trick is to cook the goulash slow and long. If you like, near the end you can add a peeled potato to thicken.

A bowl on goulash on its own is perfect, maybe with some fresh crusty rye bread. Growing up, we always ate our goulash over roasted macaroni. Caramelizing the pasta, as opposed to straight out boiling it, adds a richness to the flavour that you just can't beat. 

Melt butter in a large pot over a medium heat. Add the macaroni and at least one teaspoon of salt. Turn the pasta in the melted butter for about 5 to 8 minutes, slowly roasting, until golden in colour. Add just enough boiling water to barely cover the pasta; cover and reduce to minimum for about 15 minutes. When done, fluff the macaroni and serve with the goulash.

3 - 4 large onions, chopped
Stewing beef, chopped in bite-sized chunks
3 - 4 heaping tablespoons of Hungarian paprika
Extra Virgin Olive Oil
3 - 4 red peppers, washed, cored and quartered
2 large carrots, peeled and quartered
2 celery stalks, quartered
1 parsnip, peeled and quartered
1 tomato, quartered
Several cloves of garlic, minced
Beef broth
Caraway seeds (optional)
Worcestershire sauce
Soya sauce
Ketchup
Salt and pepper to taste