All posts tagged: traditional goulash recipe

Goulash

  As with the Belgian carbonarde so too with this traditional Hungarian dish – a good stock makes all the difference. You can omit the stock and have a very fine stew – but the stock will give your goulash that extra zing that will transform you from a good cook into an elevated master cook. The stewing cuts are tough with little fat and no bone so a stock goes a long way in imparting not only flavour but nutrients as well. The stock and salt will help all other flavour compounds link up and form a happy, harmonious partnership that your palate will instantly recognise and feel content with. Other than the vegetables used for the mirepoix I generally leave vegetables out of this dish since it is a long slow cook and added vegetables just get stewed to death. Just before serving and once the stew has cooled to a temperature where it no longer burns the hand add a tablespoon or two of either sour cream or yoghurt and sprinkle with either …