Beef Brisket Goulash (AoL Lifestyle)
I’ve been playing around with Hungarian goulash recipes and come up with a version using melty beef brisket, which I have to say turned out to be quite sexy. Point your cursor at this little linky for the recipe.
Category: AoL Lifestyle, Main Dishes, Meat, Stews, Writing Elsewhere | Tags: AoL Lifestyle, beef brisket goulash recipe, beef brisket stew, brisket recipe, goulash recipe, Hungarian goulash recipe, Hungarian stew recipe, sour cream 33 comments »
January 10th, 2012 at 8:57 am
I am waiting for a variety of Hungarian paprikas in order to experiment with my own versions. This place has loads: http://www.thespiceshop.co.uk/catalog.php?c=8
I’ve not started yet but have been doing some preliminary reseach. Out of interest… Where did you start looking for recipes? There’s quite a range of opinions on various things like the onion:meat ratio (often higher than yours), the cooking medium (lard), marjoram etc…
January 10th, 2012 at 9:10 am
Hi Andy, thanks for the link. To be honest, with the AoL column, I have to keep things very simple indeed and things like marjoram would probably put people off making it. If it was for this blog however…different story.
January 10th, 2012 at 9:12 am
Actually, Andy, that should be THREE onions in the recipe! I will have it amended!
January 10th, 2012 at 10:57 am
And now I am getting grief from my husband because I never cook anything for him that looks as good as this!
January 10th, 2012 at 10:58 am
Ha ha! Well that’s a bit cheeky of him! Perhaps he should cook it for you instead
January 10th, 2012 at 12:18 pm
Yes! This is exactly the kind of big, winter-warming meaty thing I was looking for at the weekend… brain went blank and I opted for a hunk of gammon, but this is going straight on the to-do list.
Do you think you a bit of harissa paste would go well in there too?
January 10th, 2012 at 12:52 pm
I say, to hell with authenticity – sling it in and see what happens!
January 10th, 2012 at 3:57 pm
Oh my this look good, Is that a little sour cream in the corner? Nice.
January 10th, 2012 at 4:01 pm
Oh yeah, sour cream is essential!
January 11th, 2012 at 12:33 pm
Auggh that beef looks so soft and tender and good. Why did I give up red meat for Jan and is it too late to change my resolution?!
January 11th, 2012 at 2:01 pm
You make the rules so you can change em!
January 11th, 2012 at 2:40 pm
That looks sooo good. I ‘m a fan of anything slow cooked and tender almost to the point of falling to pieces, this totally fits the bill. yup, and agree that the nice blob of sour cream there is essential
January 11th, 2012 at 2:47 pm
Absolutely ESSENTIAL!
January 11th, 2012 at 6:44 pm
Top banana, Helen! I’ve been fantasizing about beef brisket of late… must be the winter. I was going to do a slow roast, but sod that… I’m making goulash this weekend. I’m not sure I agree about smoked paprika, I’m a fan of it myself. I think a bit sparingly could add depth to a dish like this. Saying that, I do like my food rather well seasoned…
January 11th, 2012 at 6:48 pm
Hey Micky. Sling a bit of smoked paprika in! ROCK AND ROLL!
January 11th, 2012 at 7:29 pm
I will Helen! Rock and roll goulash… I like it
January 11th, 2012 at 7:30 pm
Brill. Let me know how it goes.
January 13th, 2012 at 10:17 pm
Just devoured this for tea, really really scrummy
January 14th, 2012 at 9:50 am
I’m really glad you enjoyed it! Thanks for letting me know.
January 15th, 2012 at 8:18 pm
Just had this for my dinner – yum! I used a bit of smoked paprika, a few bay leaves, crushed green peppercorns and shit loads of garlic as well
Brisket is perfect for January, cheap and hearty. Thanks Helen.
January 16th, 2012 at 7:49 am
Great, really pleased you liked it Micky! Thanks for letting me know
January 16th, 2012 at 1:43 pm
Well, this was bloody lovely! We’re decorating our kitchen/dining room at the moment and this was the perfect reward after an afternoon of manual graft yesterday.
I didn’t use harissa in the end, as it was looking a bit off, and I also substituted cumin seeds for caraway, and also used those sweet pointed peppers instead of bell (special offer
)
Thank god I made a triple portion
January 16th, 2012 at 1:48 pm
Brill. Nice work on the substitutions! I bet the cumin took it off in a not at all unpleasant different direction.
January 16th, 2012 at 2:08 pm
Hard to tell really, it was down to necessity (couldn’t find caraway) rather than choice, and a quick google gave me a toss-up between cumin and fennel. In the end, what’s important is that it tasted of sweetness, paprika and MEAT.
January 16th, 2012 at 3:11 pm
You are a man who has his priorities STRAIGHT! Nice.
January 18th, 2012 at 7:02 pm
jesus, only you can make brown food look good in a photo, Helen. another brilliant one from you. x s
January 18th, 2012 at 10:51 pm
wow that is awesome!! definitely on the menu before the weekend!! Glad I stumbled across your blog! Regards.
January 19th, 2012 at 9:13 am
Ha ha thanks Shayma! Yeah, brown food is VERY tricky to photograph x
January 19th, 2012 at 9:13 am
Cheers! Hope you like it. Let me know what you think
February 2nd, 2012 at 4:07 am
Great goulash recipe! Made it last night. I cooked the recipe to feed me and hubby. In mine i added tomato paste, it definitely makes for a nice thicker consistency. I also used chili flavored diced tomatoes and added a dash of chili powder, onion powder, garlic powder, and black pepper. YUM!
February 9th, 2012 at 9:31 am
I finally got around to making this one last night and now I have done it won’t take me so long to get round to making it again. Would it be wrong to make it two nights running? Perhaps. So instead I’ll alternate this receipe with the brown stew chicken, both fantastic recipes for this chilly weather. Thanks for another great recipe Helen.
February 9th, 2012 at 10:49 am
So glad you liked it Leigh! Thanks for letting me know, too. I still have a load of the brisket in my freezer, which I had forgotten about. Wahey!
February 13th, 2012 at 8:50 pm
Following up from my original post… I reckon this guy nailed it: http://chiliesvanilia.blogspot.com/2006/01/my-authentic-hungarian-goulash-recipe.html
What is truly amazing is quite how much better it tastes 24-48 hours later. I mean – it’s really unexpectedly different.
Andy