Hungarian Goulash

https://thecozyapron.com/beef-goulash/#recipejump

It’s getting close to Fall. The leaves here in Southeast Michigan started turning last week. Antonia and I noticed this while walking Sarge. While we we’re happy to see this, Sarge didn’t care.

This of course means it’s stew season. Fall is when I move my slow cooker closer to the kitchen. To make it easier to grab and use. Let’s look at a stew my late mom used to make. Well, this Goulash comes from Ingrid Beer. She’s the daughter of Solvak parents but this is the version her grandmother and mother made. I have a cookbook on Hungarian cuisine. The recipes are the same.

First up is meat. Or not! The cookbook I have says to cut the meat or veggies like butternut squash into chunks. You want them to stand up to the cooking time which is about two hours on the stove or in the oven. Yeah! Slow cooker can absolutely used here. Love that.

Next is veggies except for butternut squash. Tomatoes, zucchini, or whatever else you want to use it. My mom used mushrooms sometimes. With all honesty you could use frozen mixed veggies to stretch your Goulash. Onions and carrots are here as well.

Seasonings. Salt and pepper of course. Along with caraway, oregano, garlic and stock or broth. Now if you use tomato paste great. It’s not a must. If you don’t have it, still make Goulash.

What to serve with Goulash? My mom served it with elbow macaroni. Ingrid Beer’s mom made Spaetzle when she had time. Otherwise it was wide egg noodles or mashed potatoes.