This is gulasch. My first attempt. I'll post the recipe in the comments. It's looking good, but I'm worried that I don't have room for the potatoes and carrots that are supposed to be added later. I'm looking for advice. Many thanks to all
by HenriSelmer
12 Comments
Gulasch:
4 lbs stew beef (lean better for texture, fatty probably better for taste)
6 large onions – onions by volume should be a little less than the beef before browning
1-2 medium heads of garlic
4 tablespoons tomato paste
Flour
2-5 tablespoons caraway seeds (I like more)
4-6 tablespoons of Szeged sweet paprika (less if you use more hot)
0-2 tablespoons of Szeged hot paprika depending on desired spice level
1-3 bay leaves
1-3 bottles of lager (less if you use stock)
0-1 things of beef stock (makes it taste “warmer”, more Austrian style)
4 large carrots
6 medium yellow potatoes OR 2 large parsnips
TOPPINGS
Parsley (essential)
Chopped bacon (optional, I think better with beef stock and/or parsnips)
Scallions (better with parsnips and no beef stock)
PAIR WITH
Spätzle (good, better with potatoes)
Knedliky (good with any style)
German bread (ok)
Egg noodles (bad)
Cucumber salad (good)
Cabbage salad (good)
[preheat oven to 275 at reasonable time]
Cut beef into 0.5-1 inch cubes, season with salt and pepper, brown in batches using butter (my preference) or neutral oil
Begin browning onions, cook for 10-20 minutes in butter/oil and leftover beef fat, add salt and pepper to preference
Add garlic, cook 5 mins more
Add flour to mostly dry (2-4 tablespoons), add caraway seeds, cook for 5 minutes more
Add tomato paste and a little beer (enough to make it mixable), mix, add paprika, mix
Add most of the rest of the beer or beef stock, cook until it is at a slight boil, place in oven for 90 minutes
[prepare carrots beforehand – cut into thick (1/2-1/4 inch or so) slices, feel free to also half the slices from the large end)]
Add carrots and more beer/stock if needed, place back in oven for 15 minutes if using potatoes, 30 minutes if using parsnips
[prepare potatoes/parsnips beforehand – parsnips the same as the carrots, potatoes should be cut into roughly 1/2 inch cubes]
Add parsnips/potatoes, put back in oven for 15 more minutes if parsnips, 30 more minutes if potatoes
Place back on stove, boil off excess liquid if there is any (should be slightly more liquid than a normal sauce), you can also add your remaining beer/stock and boil it off for more flavor
Add topping and serve paired with a carb and salad
You figure it out.. why ask for approval?
There’s ALWAYS room for potatoes <3 (no actual idea, sorry mate) maybe leave as is the first time and do them on the side and then make a decision for adding next time.
I see room, but then I’m prone to being a bit carefree about exactly how some stuff is done lol
If there’s room under the lid, there’s room.
Yes
Buddy.
I applaud your dedication to a crockpot without a true temperature control knob.
Go gently my sweet pliers.
Be soft.
Your crockpot and mine might be cousins, because mine also has artwork of different vegetables on it
Theoretically you don’t want it more than 75% full. In practice… meh make it work. Particularly since it’s already hot, if it was full to the top and ice cold it might struggle to get out of the danger zone, this is hot already and the potatoes are probably room temp.
YES!
Yup
worse comes to worse – cook your potatoes and carrots separately and pour the soup over them in the bowl.
i’ve screwed up my ratios at least once or twice in the past…