Hungarian Goulash

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Looking for comfort food? Try this Hungarian Goulash recipe. With some very simple ingredients, you'll create the perfectly warming gluten-free, paleo, whole30-friendly meal. | StupidEasyPaleo.com

For the past three years, our column has appeared in?, and we feature recipes from around the world. In Czech and Slovak pubs, the goulash plate isn?t complete without dumplings. See our other?collaborations here: ?but we Americans have gotten paprika and goulash all wrong. Did you make this Hungarian Goulash? Let us know how it turned out! Pin this Hungarian Goulash for later. In a bowl, combine the arrowroot, salt, and pepper; add the beef and toss to coat the cubes. Simmer the beef. What is Paprika? Paprika is made from air-dried chili peppers (Capsicum annuum, specifically), and it?s native to central Mexico. By the end of the 19th century, wars and politics led Hungarians to cling to their native Magyar traditions and goulash moved from the cattle drive to the dining room. Add the ghee and parsley; gently toss with a rubber spatula to coat the potatoes. From the Middle Ages until the 1800s, the grasslands in the southern and eastern parts of Hungary, known as the Puszta, were the home to substantial herds of cattle. Why Fresh Paprika Is Best You probably have a tin or jar of paprika languishing in your spice cabinet right now. Before attempting this or any recipe with paprika as the star, you must buy a fresh supply of true Hungarian paprika. Along the way, they nourished themselves with stew made from their beef, simmered with paprika, garlic, caraway seed, and bell peppers in a big pot over an open fire. Then, in a pub almost hidden down a cobblestoned alley in a Medeival town, I ate a traditional goulash, made with wild boar that had been simmered until it fell apart into tender, bite-sized morsels. But no other dish better represents and defines paprika than Hungarian goulash. Our paleo-friendly recipe is a Hungarian adaptation, and we?ve included tips for other variations.8mg 42% Calcium 133mg 13% Iron 11. Cook the potatoes. Where Does Goulash Come From? Before I became infatuated with world cuisine, I thought paprika was just the red stuff you sprinkled on deviled eggs to give them a little color?and goulash was basically glorified Hamburger Helper, a soupy concoction of elbow macaroni, ground beef, and tomato sauce. Add the beef in a single layer and cook until it has a nice crisp crust, about 10 minutes. Thanks to the shenanigans of Spanish traders and Ottoman conquerors, paprika was eventually cultivated by Turks on the hills of Buda, now half of the Hungarian capital of Budapest. Remove the beef from the pot and add the onions to the pot. Cook the onions, stirring frequently, until wilted, about 10 minutes. About 30 minutes before the goulash is finished simmering, place the potatoes in a saucepan with the salt and add enough water to just cover the potatoes. And here in the United States, the paprika was diminished and elbow macaroni was mixed in to create what?s sometimes known as slumgullion. Sadly, your paprika must go. Add the paprika and caraway seeds and stir for 1 minute. The climate and soil of Hungary, fed by the Danube River, produce paprika that is redder and sweeter than anywhere else in the world.5 lb beef chuck trimmed and cut to 1-inch cubes 1 tbsp ghee 2 onions medium, peeled and thinly sliced 2 tbsp sweet paprika 1 tsp caraway seeds 2 cups beef broth (or chicken broth) 1 tbsp lemon juice For the Potatoes:: 4 potatoes medium, peeled and cut into 2-inch dice 1 tbsp sea salt 1 tbsp ghee 1/4 cup parsley finely chopped Instructions Brown the beef. Gradually stir in the remaining broth. Toss it in the trash?now. Remove the lid from the goulash, stir in the lemon juice, and taste to see if the stew needs more salt and pepper. Fresh paprika will taste bright and sweet, like sunshine and adventure. Ingredients For the Goulash: 1/4 cup arrowroot powder 2 tsp sea salt 1/2 tsp ground black pepper 1. The Different Kinds of Goulash Each culture added its own twist: In Italy, it?s served with polenta. This peasant dish became a sensation, and it?s popularity spread throughout the Austrian-Hungarian empire.) Hungarian Goulash (Gluten-Free) Course: Main Course Cuisine: Gluten-Free, Paleo Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 50 minutes Servings: 4 Calories: 568 kcal Author: Looking for comfort food? Try this Hungarian Goulash recipe. Recipe Notes Austrian-style: add a fried egg to the top of each serving Croatian-style: add porcini mushrooms before simmering Czech-style: serve with thinly-sliced raw white onion Hungarian variation: add sauerkraut to the goulash pot when you start the potatoes Nutrition Facts Hungarian Goulash (Gluten-Free) Amount Per Serving Calories 568 Calories from Fat 252 % Daily Value* Fat 28g 43% Saturated Fat 13g 65% Cholesterol 136mg 45% Sodium 3519mg 147% Potassium 1690mg 48% Carbohydrates 41g 14% Fiber 8g 32% Sugar 2g 2% Protein 40g 80% Vitamin A 2060IU 41% Vitamin C 34. Return the beef to the pot. Paprika is used in traditional cuisines in countries across the globe?Morocco and other north African countries, Turkey, the Balkans, the Americas?to add flavor and color to rice dishes, stews, soups, and sausages. Finish the goulash. Cover and cook until the beef is tender, about 1 1/2 hours.Hungarian Goulash is like true comfort food? Steph?s note:?This recipe is a collaboration between myself and??of?,?, and?). (Feel free to replace the beef or pork listed in the recipe with wild boar if you?re fortunate enough to find it. It may have a red-green-and-white Hungarian flag on the label, and you may have sprinkled it on a roast chicken recently. Herdsmen known as guly?s drove the stock north and west to Venice, Nuremberg, and Vienna. Drain the potatoes and return to the pan.8mg 66% * Percent Daily Values are based on a 2000 calorie diet. But before you can start cooking, you must get serious about paprika. Bring to a boil, then simmer until tender, about 20 minutes. You owe it to yourself and the history of Magyar cuisine! All spices gradually lose their potency, but paprika is particularly vulnerable to the ravages of time. Bring to a boil, then reduce heat to a slow simmer. Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. The sauce was richly seasoned with Hungarian paprika: delicate and fruity with a subtle smokiness and a mild bite at the back. To serve, place potatoes and goulash in a bowl and top with additional parsley. With some very simple ingredients, you'll create the perfectly warming gluten-free, paleo, whole30-friendly meal. Melt the ghee in a large soup pot over medium heat

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