Goulash

December 29, 2014

Goulash


New Year's Eve is coming up in two days.
Where is your ideal place to ring in the new year? How will you celebrate?
Traditionally New Year’s Eve brings out the party animals and bucket-listers in droves. Not me though, I’m not big on parties.
My worst nightmare is to spend New Year’s Eve in Times Square.
Watching the ball drop while being squeezed flat by a million screaming people is literally my idea of hell. Just the thought of it takes the life out me.
Seriously people, how is that even fun?
To be honest, I resent altogether the idea that New Year’s Eve is the biggest night of the year. One MUST get drunk, MUST dance the night away, MUST have the time of his/her life.
It really stresses me out because there’s this unspoken pressure for it to be the best party of the year.
It never is.
When expectations are too high, disappointment is always right around the corner.
Don’t think of me as a pessimist, but when it comes to New Year’s Eve, I’ve learned that’s pretty much always the case.
I’ve had a few good ones but nowadays I’d rather spend a relatively quiet and peaceful evening with the people I love. Good food, some fun games, going to bed relatively early, and waking up rested. That’s the New Year’s Eve I like.

Goulash



Last year, I whipped up a to-die-for Tex-Mex style dinner.
Key West Spicy Chicken Quesadillas, a big batch of fiery chili, cilantro-lime rice, guacamole, salsa, tortillas, etc.
It was a huge success.
Even the kids loved it. They played all night “I dare you to eat the spicy chili”.
We actually had to stop them, as we feared they would have ended up with a heartburn by the end of the night.

Goulash



This year I’m planning on making an Eastern European inspired menu. Sweet-And-Sour Cabbage Soup, Russian Salad, Pierogies, and - of course - Goulash.
Sounds good right?
Talking about goulash, if you’re not familiar with it, it’s a stew (or soup) of meat and vegetables, seasoned with paprika.
Goulash originally hails from Hungary, it’s nothing fancy or elaborate, just a rustic, simple, and tasty dish.
As far as I know there are thousands of different recipes for goulash.
I like to make mine with carrots, bell peppers, potatoes, and tomatoes, but I’ve seen variations using parsnips, sweet potatoes, even turnips. In it’s most simple form goulash can really be made from nothing but beef, onions and paprika.
As I said before, it’s a simple dish. Full of flavor and so easy to make. You can’t go wrong with this recipe.
Goulash


Goulash                                                                                                           Print this recipe!

Ingredients
Serves 8
2 lbs / 900 gr organic beef chuck roast, trimmed and cut into 1-inch cubes
3 tablespoons olive oil
2 carrots, medium and diced
2 onions, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and membranes removed, cut into ½ inch chunks
1 yellow bell pepper, seeded and membranes removed, cut into ½ inch chunks
3 medium potatoes, peeled and cut into 1-inch cubes
4 tablespoons sweet paprika (or smoked paprika)
1 (15 oz / 425 gr) can diced tomatoes
2 cups / 500 ml beef stock
1 bay leaf
1 teaspoon fine grain sea salt
Ground black pepper to taste

Directions

Heat the olive oil in a large Dutch oven (or a pot with a thick bottom) over medium heat. Add the onion and cook, stirring every now and then, until translucent, about 10 minutes.
Remove from heat and stir in the paprika.
Add the beef and garlic, return to the heat and season generously with salt and pepper.
Cook, uncovered, until the meat is browned, about 5 to 6 minutes.
Stir in the bell peppers and cook for another 7-8 minutes.
Add the carrots, tomato sauce, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, reduce to a simmer, cover and cook for 50 to 60 minutes, until the liquid has begun to reduce.
Serve warm.

Nutrition facts

One serving yields 343 calories, 13 grams of fat, 22 grams of carbs, and 34 grams of protein.

28 comments:

  1. I like that you have a different theme each year for NYE. Totally agree with you about all that pressure!

    Have a delicious New Year's Eve!

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    1. Thanks Bianca, and a delish New Year's Eve yourself!

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  2. Agree, who needs the pressure and amateur drinking night is a past memory - or rather nightmare. Too many crazy people out there to have fun. This looks great and the themed NYE dinners sound fun Mike... HNY! #WolfpackEats

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  3. We will go the peaceful route this year - I must say, though that one amazing NY Eve was a few years ago when we spent in Maui and started the year dancing in a huge party at a resort near our hotel. It was unexpected, we had no idea what it would be like, and well... no pressure, but fun fun fun

    this year we might cook something nice together, and just concentrate on how amazing it is that another year start, we are happy, healthy, and optimistic to face the future. No need to party like animals, and honestly, there is nothing I hate more than a hangover... Seriously.

    love your goulash

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    1. "Healthy, happy, and optimistic" what more do you want my friend?
      I wish you all the best Sally, you're such an amazing person and you totally deserve it!

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  4. LOL.... I am so with you on that!! Same idea with nathan philips square - why would I haul downtown to freeze my ass off with a crowd of strangers and have to pee in a jonny on the spot. No thank you!

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  5. I grew up on goulash (gulyás) because my father was Hungarian. My version is much simpler than yours: olive oil (or bacon fat), onion, tomato sauce, paprika, beef and potatoes. I just might have to try yours, though, just for fun. I'm with you about how to spend New Year's eve. We have to go to bed early so that we can lead a rock-scrambling hike in the morning. Much more fun than a party, even without the hangover. Happy New Year to you and your family.

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    1. Thank you so much J! I wish you and your family all the best for the New Year (if you happen to try my version of goulash, please report back I'm curious to know what a true Hungarian thinks about it!)

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  6. This is the best. I legit wrote my post today about being in Times Square in 2012 for the Ball Drop and how I'd never do it again!

    I would totally play the spicy chilli game and win it ;) This looks insane and I'm envious for those who get to experience your Eastern European dinner!

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    1. I'm pretty sure you'll win the spicy game, but then you'll be up against a 10-year old, a 8-year old and a 5-year old. So not really tough competition, right?

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  7. Your NYE sounds alot like mine Mike.. I make a decadent banquet dinner, then spend some time with loved ones and go to bed early - waking up with a clear and refreshed mind! I haven't yet decided on what I will be making for dinner this year.. but I am definitely now thinking goulash!

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    1. I can only imagine how decadent and amazing your banquet dinner is going to be Thalia. Especially the desserts...am I right?

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  8. I've never been intersted in a cold, cramped New Year's Eve in Times Square either! How does one go to the bathroom?? Happy new year! That recipe looks awesome.

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    1. Exactly Jess, what about going to the bathroom??? No, no, no, definitely not for me!

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  9. We've always called NYE amateur night. I couldn't agree with you more. This recipe (as always) looks fabulous! Just added a chuck roast to my shopping list!

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    1. NYE -> amateur night...I like that definition. Can I borrow it?

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  10. I love goulash and yours looks amazing Mike! Have a great New Year's Eve!

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  11. The goulash looks fantastic and very tempting.
    So funny, I just posted Goulash soup. You know what they say about great minds :)
    Happy New Year, Mike!
    Looking forward to read you next year.

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  12. I am digging this goulash recipe, Mike! What's funny is that I don't think I've ever made a traditional goulash. Instead, I just throw a bunch of random stuff in a pot and then end up calling that goulash. I think I need to make the real deal holyfield to start 2015 off right! (And I totally agree with you about New Year's Eve...Laura and I will be staying in, and there is a decent chance that we'll be asleep by midnight. That's how we roll.) Loved getting to know you this year, man...here's to an even bigger and better #WolfpackEats in 2015!

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  13. I love making Goulash! In my home, vegetarian Goulash are most popular! I know!!! Not that Hungarian! right? But all-in-all goulash with a dollop sour cream is all I need for cold winter night dinner! Your's look stunning @Mike! I think.I have to change the norms and try a meat version soon!

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  14. Seriously loving these "themed" NYE dinners you have been throwing, Mike! And so with ya - I so much prefer staying indoors with the ones I love than being outside amid the craziness!

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  15. Hi Mike, hope you had a wonderful holiday, goulash always reminds me of my grandma. No one in our family has been able to come close to recreating her prized recipe. Maybe this is it.......will try. Happy New Years!

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  16. I don't think I would have thought to do a menu like that in a million years, but when you lay it all out there like that I am drooling. I love the idea now, and may have to steal that menu plan (hopefully before next new years eve!) Lovin' this goulash in particular.

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    1. Thanks Katie, hope you had a great start of the new year!

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