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Originally published Monday, February 24, 2014 at 6:03 AM

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2 Goulash recipes: Chicken Goulash and Spicy Beef Goulash with Bacon and Potatoes


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Both recipes serve 6

Spanish paprika does not work in these dishes — different chilies make it taste different from Hungarian sweet paprika. Certainly do not use smoked paprika (aka pimenton) if you want anything close to the Old World version. Buy paprika only in quantities that you’ll use fairly quickly — in months, not years — as it stales and pales quickly.

CHICKEN GOULASH

4 pounds bone-in, skin-on chicken, such as thighs, drumsticks and breasts

1 teaspoon salt

2 to 4 tablespoons home-rendered pork lard, bacon drippings or expeller-pressed canola oil

2 medium (12 ounces total) yellow onions, halved, sliced

2 to 3 cloves garlic, minced

3 to 4 tablespoons sweet Hungarian paprika

2 cups chicken broth or water

6 medium yellow potatoes (2 pounds total), peeled, cut into eighths

Chopped fresh parsley

Cooked egg noodles or spaetzle

1. Rinse chicken; pat dry. (Do not remove skin; it adds flavor.) Cut breasts crosswise through the bone if large. Sprinkle chicken pieces with salt. Place in a covered baking dish or bowl. Refrigerate one hour or up to one day.

2. Heat 2 tablespoons lard in bottom of a heavy 6-quart saucepan or Dutch oven over medium-low heat until hot. Add onions; cook until soft and golden, about 10 minutes. Add garlic; cook one minute. Transfer to a bowl with a slotted spoon.

3. Add more lard to pan if needed. Pat chicken dry; add to pan in a single, uncrowded layer. (Do this in batches if necessary.) Cook until chicken is nicely browned on all sides, about 10 minutes.

4. Return all chicken to the pan; sprinkle the paprika over all. Add onions and broth. Stir well. Cover pan tightly; simmer over very low heat, 30 minutes. Add potatoes; cook until chicken juices run clear and potatoes are tender, 15 to 30 minutes. (If pan juices are too thin, transfer chicken and potatoes to a warm serving bowl; boil pan juices to reduce them slightly.) Taste and adjust seasonings with salt.

5. Sprinkle with parsley. Serve with noodles.

SPICY BEEF GOULASH WITH BACON AND POTATOES

If you are not using half-sharp Hungarian paprika you can substitute sweet Hungarian paprika and spice it up with cayenne, usually 1/8 to ¼ teaspoon.

2½ pounds boneless beef chuck, cut into 1 inch pieces

1 teaspoon salt

6 thin slices (3 ounces total) smoked bacon or salt pork, diced

2 medium (12 ounces total) yellow onions, halved, sliced

2 to 3 cloves garlic, minced

3 to 4 tablespoons half-sharp Hungarian paprika

6 medium (2 pounds total) yellow potatoes, peeled, cut into eighths

Chopped fresh parsley

Cooked egg noodles or spaetzle

Sour cream, optional

1. Sprinkle beef pieces with salt. Place in a covered baking dish or bowl. Refrigerate one hour or up to one day.

2. Cook diced bacon and onions in bottom of a heavy 6-quart saucepan or Dutch oven over medium-low heat until lightly browned, about 15 minutes. Add garlic; cook, one minute. Transfer with a slotted spoon to a bowl.

3. Pat beef dry; add to pan in a single, uncrowded layer. (Do this in batches if necessary.) Cook until beef is nicely browned on all sides, about 10 minutes.

4. Return all beef to the pan; sprinkle the paprika over all. Add bacon and onions. Stir in 3 cups water. Heat to a simmer. Reduce heat to very low. Cover pan tightly; simmer until beef is nearly fork tender, about an hour. Add potatoes; cook until beef and potatoes are tender, 20-30 minutes.

5. Sprinkle with parsley. Serve with noodles and a dollop of sour cream.

— Jeanmarie Brownson, the Chicago Tribune



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