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Goulash…Galosh

Time for a little learning children. While today’s recipe is goulash, the word of the day is galosh.

Per wikipedia:

Galoshes (from Frenchgaloches), also known as boat shoesdickersons, or overshoes, are a type of rubber boot that is slipped over shoes to keep them from getting muddy or wet. The word galoshes might be used interchangeably with boot, especially a rubberized boot. Properly speaking, however, a galosh is an overshoe made of a weatherproof material to protect a more vulnerable shoe underneath and keep the foot warm and dry.

By the way, the Hungarian word for galosh is…… kalocsni.

Hungarian Beef Goulash

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The flavors here are deep and complex. A perfect dish for a cold weather day.

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While there are a few ingredients here, the prep is very quick.

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Into the slow cooker.

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Best served with noodles.

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Much better than trying to eat a galosh!

Hungarian Beef Goulash

Prep Time: 30 minutes | Cook Time: 4 1/2-8 hours

Ingredients:

2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley

Directions:

1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.

2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.

3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Nutritional Info: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.

Source: http://mobile.eatingwell.com/recipes/hungarian_beef_goulash.html

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Categories: Beef 2, Hungarian, kosher, Low Carb, Main Dish 3, Recipes, Soup and Stew

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Goulash…Galosh”

  1. December 14, 2015 at 6:18 am #

    Yum. That is all.

    Like

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