Alex's Hungarian Goulash

Discussion in 'Camping, Hiking, Cooking' started by Alex MacDonald, Oct 21, 2010.

  1. Alex MacDonald

    Alex MacDonald Dr. of Doomology

    I don't use measurements, so everything's to taste or a rough estimate of quantity.

    Alex's Hungarian Goulash:
    2lbs stew meat, diced smaller
    2 pounds of Russian Banana finger potatoes
    one red bell pepper, diced
    one large yellow onion, diced
    3-4 sliced carrots
    about a 3rd of a cup pearl barley
    pound of small mushrooms
    fresh garlic-mashed or shredded-to taste
    a can of beef broth
    Hungarian paprika
    sour cream

    Sautee the stew meat and onions with a little olive oil, throw in the beef broth and the rest of the ingredients except the sour cream, and let simmer for awhile, add about half a bottle of decent IPA, and a good shot of bourbon, and simmer a little more. Adjust the salt level.
    When the pearl barley's soft, add the sour cream and the paprika, give it a good stir, and voila!
  2. Mark Walker

    Mark Walker Active Member

    Headin' to the store and the stove!
    Sounds great Alex. :thumb:
  3. Ed Call

    Ed Call Mumbling Moderator Staff Member

    To read it is so simple. To eat it was out of this world. The flavors came together and it was amazing. Add to that the clear night skies, nearby riffle, campfire, stunning location and fantastic company and this was a delightful meal.
  4. bitterroot

    bitterroot Love vintage graphite!

    What Mumbles said.....:thumb:
  5. Mark Walker

    Mark Walker Active Member

    Alex, obviously MacDonald isn't Hungarian, but do you have a "down home, old world" recipe for Chicken Paprikash?
  6. Alex MacDonald

    Alex MacDonald Dr. of Doomology

    I don't Mark, you have one you'd like to share? You also need to try Lonnie's minestrone soup-it's to die for!! That was a tough trip, the Kelly Creek one...we ate waaay too much food:clown:
  7. JesseC

    JesseC Active Member


    Next time damnit.
  8. Mark Walker

    Mark Walker Active Member

    Made Alex's "Goulash" recipe Saturday adherring to his instructions save substituting browning the meat/vegs in a bit of pork fat. (manteca, a.k.a. LARD)
    Put all the ingredients in a 6.5qt. crockpot for about 1.5hrs on high and finished another 3.5hrs on low.
    Whipped up the following biscuit recipe with grated cheddar cheese added and brushed with melted garlic butter after baking. (while steaming hot so it soaks in good)
    T'was succulent fare, indeed, and even better Sunday night reheated (pot on the stove, no microwave, please) after the flavors mingled for a day.
    Thanks for the recipe Alex!!:thumb::beer1:

    ■5 cups flour
    ■1/4 cup baking powder
    ■2 Tbsp. sugar
    ■1 tsp. salt
    ■1 cup butter or margarine

    1.Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
    2.Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
    Makes approx: 6 cups

    To make Biscuits...........
    Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto un-greased cookie sheets and bake @ 450ºF for 10-12 min.

    *Add any additional ingredients you wish such as cheese or herbs before adding the milk.*

    * 1 cup of mix will yield about 6 biscuits.*

    A "tip '0 the hat" here to Bitterroot, as I browned all the goodies in a sweet and now treasured cast iron deep skillet he so generously provided to my collection!
    Thanks Lonnie! Love it!:thumb: