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Clay Pot Slow Cooked Hungarian Goulash

February 14, 2017

Clay Pot Slow Cooked Hungarian Goulash

Hungarian goulash (gulyás) is the traditional stew of Hungary. Its origins can be traced back to the ninth century. Originally it consisted of chunks of meat and onions, slowly cooked until all the liquid was boiled away, and then dried in the sun.

The meat could then be used to prepare a stew by boiling it in water. Paprika was added to the recipe in the 18th-century.

Every family has its own version of Goulash. Most Hungarian chefs would NEVER consider tomatoes or green peppers or other spices in Goulash.

Some other recipes would have tomato or green pepper, go ahead and add them if you like, but remember, you can never use too much paprika.

Ingredients for Hungarian Goulash:

  • 2 lbs. beef chuck, cut in 1 inch squares
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons (or more) Hungarian paprika for ultimate flavor
  • 2 tablespoons of flour
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 tomato, diced
  • 4 cups water or beef stock
  • 4 peeled and cubed potatoes
  • 2 carrots, chopped
  • Freshly ground pepper and salt to taste
Directions for Hungarian Goulash:
  1. Add butter and oil to a large frying pan and lightly fry the onion and brown the meat, about 5 mins.
  2. Place all ingredients into your VitaClay clay pot. Mix well.
  3. Cover and cook on the “Stew” setting for about 2-3 hours or until meat is tender.
  4. Serve hot with dollops of sour cream.
  5. Can eat it on its own or serve with pasta or rice.
  6. Yields about 8 servings.

Makes 8 servings.

Health Note:
Garlic works inside the body by promoting the ability of white blood cells to fight infections, and by stimulating other immune cells like macrophages and T-cells which fight viral and bacterial infections, as well as cancer cells. In other words, it helps your body to help itself, and neither bacteria nor virus can develop a resistance to that.



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