HUNGARIAN VEGETARIAN GOULASH RECIPES

Steps:

• Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
• Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
• Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
• The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
• When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
• When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
• Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
• The soup is hearty enough without any pasta just serve with some fresh bread

Steps:

• Put a large saucepan (big enough to hold all the ingredients or see Lucas’ tips) on the hob and add a splash of oil. Add the pancetta and cook over a medium heat for 3-4 minutes until it has released its fat and started to brown, then mix in the onions and peppers and cook over the heat for about 15 minutes, stirring often, until the vegetables are soft and sweet.
• Toss the meat with the flour and some salt and pepper and set aside.
• Add the garlic, cloves, juniper berries, bay and most of the thyme leaves to the vegetables in the pan, then add the meat and stir over the heat for another 5-10 minutes until the flesh has lost its redness. Mix in the tomato purée, paprika, cayenne and caraway seeds, then stir for 2-3 minutes more.
• Pour in the red wine, vinegar and stock. The meat should be just covered when pushed down into the liquid. Season well and cover the surface with a piece of baking paper cut to just fit inside the pan. Bring everything to a simmer, then cover the pan with a lid and cook over the lowest heat for 2¼-2¾ hours – you want a gentle bubble, no more – or until the meat is on the verge of collapse (check with a fork).
• Remove the baking paper and season generously – it’s a big pot, and salt will bring the flavours together – then break up the bits of meat slightly so the chunks start to separate into threads and shreds. Stir in 4 tbsp of the soured cream.
• Ladle the goulash into bowls, then sprinkle with the remaining thyme. Serve with the gnocchi and extra soured cream dusted with paprika.