Húngara Gulyás

Acerca de esta receta

Real Húngara gulyás (often spelled goulash) is a soup, not the thick marrón stew sold abroad. Cubes of carne de res shin or chuck are cocido a fuego lento for horas with mountains of cebolla and an aggressive quantity of fresh sweet pimentón, along with papas, caraway, ajo, and tomate, hasta que the broth is brick-red, fragante, and gently spiced. It originated with the gulyás — Húngara cattle herders of the great Alföld plain — who cooked it over open fires in heavy iron bogrács cauldrons. The technique hinges on one rule: never hierve the pimentón or it turns bitter. Cebollas Cocina first, pimentón goes in off the heat, then water is added. Served deep, with a hunk of rye pan and a glass of frío Egri Bikavér, it is the most Magyar of all dishes.

Ingredientes

Sirve 6

• 900 gcarne de res shin or chuck, cut into 3 cm cubes
• 3 largeyellow cebollas, finely picado
• 60 gcerdo lard (or neutral aceite)
• 5 tbspsweet Húngara pimentón (Édesnemes)
• 1 tspcaliente Húngara pimentón (or 1 tsp cayenne)
• 5 clovesajo, picado finamente
• 1 tspcaraway seeds, lightly aplastado
• 1.5 Lwater or light carne de res stock
• 2 largetomates, en cubos (or 200 g canned)
• 2 mediumyellow bell peppers (Húngara wax if possible), en cubos
• 1.5 tspfine sal
• 1 tspfreshly ground black pimienta
• 2bay leaves
• 500 gwaxy papas, peeled and cubed
• 150 gcsipetke (pinched huevo dumplings) — see recipe note
• 1 small bunchflat-leaf perejil, picado (garnish)
• sour crema to Sirve (optional)
• rye pan to Sirve

Instrucciones

1. 1

   Cocina the cebollas long

   Melt lard En una heavy pot over medium-low. Agrega picado cebollas and a pinch of sal. Cocina 20 minutos, stirring, hasta que esté suave, deeply dorado, and slightly jammy. This is the foundation; do not rush.

2. 2

   Bloom the pimentón OFF the heat

   Pull the pot off the heat. Sprinkle both paprikas, ajo, and aplastado caraway into the caliente cebollas. Revuelve vigorously — the pimentón should sizzle gently but not scorch. The mixture turns deep brick-red.

3. 3

   Agrega the carne de res

   Return to the heat. Agrega carne de res cubes and revuelve to coat in the pimentón cebollas. Cocina 5 minutos, letting the meat absorb the flavor.

4. 4

   Build the broth

   Agrega tomates, bell peppers, sal, pimienta, bay leaves, and just enough water/stock to barely cover the meat (about 1 L).

5. 5

   Slow cocina a fuego lento

   Cover loosely and cocina a fuego lento on fuego bajo for 90 minutos, stirring occasionally and adding water as needed. The carne de res should be tierno but not falling apart.

6. 6

   Agrega papas

   Agrega cubed papas and the remaining water/stock so the pot looks soupy. Cocina a fuego lento uncovered 25 minutos hasta que papas are tierno.

7. 7

   Make csipetke

   While the papas Cocina, make pinched dumplings: mezcla 100 g flour with 1 huevo and a pinch of sal into a stiff dough. Rest 10 minutos. Pinch off pea-sized bits and drop them into the simmering goulash for the last 8 minutos.

8. 8

   Taste and rest

   Adjust sal. Rest 10 minutos off the heat — pimentón flavors deepen with brief resting.

9. 9

   Sirve

   Ladle into deep bowls. Scatter with perejil. Sirve with rye pan on the side, and offer sour crema for those who want it (purists do not).

Variaciones

• •

  Pörkölt: thicker stew version with less liquid, served over nokedli (Húngara huevo fideos).

• •

  Agrega a glass of dry red wine with the broth for a richer winter version.

• •

  Vegetarian gulyás: replace carne de res with king oyster mushrooms and white frijoles.

Almacenamiento

Refrigerate up to 4 días; freezes 3 meses. The flavor improves overnight. Reheat gently; never microwave (the pimentón note loses its edge).

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