Wolfgang's Beef Goulash

Does Wolfgang Really Serve this to his Guests? With Sugar in it?

gingerbread51 - January 31, 2008 07:47:41 AM PST

I believe sugar is a definite non-no in this dish, or at the very least a very cheap shortcut that is not worthy of a star chef. The sweetness in this dish comes from onions, and to some degree from sweet bell peppers.

As another reviewer pointed out, the meat must be browned to seal in the juices, add flavor and color to the dish. This is basic cooking 101.

Here is how I learned to cook goulash 35 years ago from a Hungarian expatriate. I adapted it for pressure cooker use but can of course be prepared in a cast iron dutch oven with longer cooking times. Though not original to the recipe, to achieve a thickening of the liquids a chopped potato can be added with the peppers:

Olive oil for frying
1.5 lbs mixed meat (any 3 of beef, lamb, veal or pork), diced to ½ inch cubes
5 onions, chopped
3 bell peppers (red, green), chopped
1 peeled potato, chopped (optional)
4 peeled tomatoes (Roma or plum type, chopped (or 1 small can tomatoes)
1 bay leaf
2 cloves garlic, chopped
1 pinch caraway seeds (optional)
¼ teasp marjoram
½ teasp sea salt
½ teasp. ground black pepper
1 tablesp. sweet Hungarian paprika
¼ teasp. cayenne pepper (optional)
1 quart broth
½ cup red wine (optional)

Brown the meat in olive oil, then add onions, brown some more, add peppers, potato, tomatoes, all the spices, garlic and seasonings, and keep stirring until all well coated, add broth, close lid and cook at full power for /- 20 minutes; check meat for doneness, add red wine. If red wine is not an option, add some more broth if necessary and add some drops of lemon into the dish; stir well and let simmer 5 more minutes.

Serve with fresh French bead over your choice of:

a) mashed potatoes;
b) wide noodles;
c) rice;
d) couscous;
e) German potato dumplings; or
f) spaetzle, which, though certainly popular in Austria, are actually from the German Black Forest – as a chef, Wolfgang Puck should really know that! This is like telling someone from the other side of the world that hamburgers are original to Canada.

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Sounds good, but no browning?

Beena - January 28, 2008 01:28:11 PM PST

This recipe sounds just as I learned to make Hungarian Gulash when I was young, except that we used to brown the meat very well first, oh, and no Caraway. I wonder if stewing the meat without browning is really original, it would probably make a better sauce if it was browned first.
And SPAETZLE from Austia? I don\'t think so lieber Wolfie, I am sure you know.... they originate in the Swabian region of Germany.

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Sugar in this recipe...

ItalJoe - February 17, 2009 12:41:18 PM PST

I agree with the commentor that using sugar is a cheap and easy subsitute for natural ingredients that create flavor. That is so typical of over-commercialized chefs like Wolfgang and Emeril.

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nice try, but...

inLoveinLA - December 29, 2008 04:39:39 PM PST

and yes, I\'m actually a Hungarian cook. Unlike what someone wrote about how we "never use bell peppers"-- um, yes, I do, and a little red wine. No bay leaves, and definitely some ground cumin.

And it would be spelled "gulyas," but we Hungarians call it "porkolt," and nokedli, or "spaetzl" or whatever, works fine as a side dish.

There are many ways to prepare dishes, and not one is "right or wrong," just different. At least I give kudos to WP for using a Hungarian specialty as one of his recipes.

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Love goulash

SUE ELLEN CLEMENT - January 31, 2008 05:57:38 PM PST

I always wanted to know how to make authentic Hungarian Goulash. this is great. As far as the sugar goes, it is a flavor enhancer much like salt and it is used in many tomato dishes to bring out the tomato flavor. it\'s part of the recipe and if you want it to taste the way it is supposed to which is sweet and savory than you use sugar.

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