Tuesday, 4 August 2015

Goulash, Hungarian

Difficulty: easy
Serves: 6-8


For the goulash:
2 tablespoons butter or lard
2 onions
6 garlic cloves
1/4 cup smoked paprika
1/4 cup tomato paste, organic
1 teaspoon caraway seeds
Sea salt, to taste
2 cups chicken broth, preferably homemade
2 kg stewing beef
1/3 fish sauce
1/4 cup cornstarch or arrowroot powder, organic
2 bay leaves
For the rice:
Sea salt
Filtered water
500 grams brown rice, soaked for at least 12 hours.
1/2 cup sour cream or creme fraiche, organic
Black pepper, freshly ground



1. The night before, soak the rice in a large pan in acidic water.
2. In the morning, bring the rice to a boil and after 20 minutes of cooking, put it in the haybox and leave it there until dinner to get thoroughly cooked.
cook it as per the instructions on the packaging. This will get it done faster, but the rice is less nutritious. You may consider using white rice instead of brown when you do not have the time to soak the rice overnight.

1. In a large pan, heat the butter or lard over medium heat.
2. Peel and finely dice the onions and garlic cloves. Add to the pan along with the paprika, tomato paste, caraway seeds, and 1/4 teaspoon of sea salt.
3. Cook until the onions are softened and lightly browned, which will take about 10 to 15 minutes.
4. Cut the beef into large cubes. Set them aside.
5. Stir in the chicken broth, scraping up any brown bits.
6. Transfer the onion mixture to the slow cooker.
7. Add the meat to the slow cooker along with the fish sauce, cornstarch/arrowroot powder and bay leaves and stir to combine. Cover and cook on low until the meat is tender, 4 to 5 hours.
8. Remove the bay leaves from the crock pot. Stir one cup of the stewing liquid into the sour cream to temper, then stir the sour cream mixture into the stew.
12. Season the stew to taste with sea salt and freshly ground black pepper to taste.
13. Serve the stew over the rice with extra sour cream and sauerkraut on top.