Tuesday, February 2, 2010

Hungarian goulash

I got inspiration to do this recipe when I saw a recent episode of America's Test Kitchen the other day.  It looked like a great dish.

I went online to find it, but banged right into ATK's buy-before-you-see policy; in other words, they offer no recipes for free.  You have to purchase an online membership at a minimum for recipe access.  The hell with that.

It's not like I haven't made stews, chilies, navarins, and the like, so I figured I could deduce this one, just from what I watched.  Piece o'cake. 

1/4 cup oil
4 medium onions, coarsely diced
6 garlic cloves, sliced
Salt and pepper
1/4 cup paprika (I buy mine at a local Indian market, at 42nd & Walnut Sts in Philly.)
1 12-ounce jar roasted peppers (find them in the Italian aisle at the supermarket), pureed
3 lb pork shoulder, cut into 1-inch cubes
2 large carrots, thickly sliced
4-5 cups stock (I made a quick pork stock with pork neck bones I had in the freezer; chicken stock or beef stock would work just find, and frankly, so would water) -- just enough to cover the meat
1 bay leaf

Sauté the onions and garlic in the oil.  Salt and pepper to taste.  Add paprika, and cook for a minute or two.  Add the pureed roasted red pepper and cook for another minute. 
Sauteed onion and garlic.

 
Paprika, in bulk.

Roasted red pepper puree.


 
With paprika and roasted red pepper added.

Add pork cubes, carrots, stock, bay leaf.  

 
Carrots.

Cubed pork shoulder.

Simmering pork stock, made from neck bones.



Ready to simmer...

Bring to a simmer on the stovetop, then pop into a 325°F oven for three hours, until the pork is fall-apart tender, and about a third of the liquid is evaporated. 



Serve with buttered noodles or buttered rice to hung[a]ry friends.


Dang, that's good!  Thank you, ATK, for nuttin'!

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