Goulash or Soljanka?!
Goulash or Soljanka?
How hard is to make goulash? soljanka? Does anyone have any recipes for either or both of these? I am able to control a stove but I am far from a pro so I do need a simple and quick recipe. Also are tgese foods that can be made in advance and frozen until it is needed?
Also, what drink would go best with either/both of these dishes?
Answers:
Goulash is pretty simple. I use 1 lb of ground beef and 1 medium onion (chopped), 1 lb box of shells or elbow macaroni (i prefer small shells), 1 can of tomato juice or V-8, approx 1/2 stick of butter or margarine, and approx 1 cup of sugar. Brown beef & onions and drain grease. Cook box of mac according to directions and drain. Add butter, sugar, beef and onions and enough tomato juice to cover macaroni. It's personal preference but i usually pour out about a glass of juice and use the rest in the goulash. Can also use less sugar depending on your tastes. Fast and simple meal. This makes quite a bit. I usually eat it that night and save a bowl for the next day. There's usually enough to freeze about 4 or 5 bowls to. It freezes well and goes straight into the microwave (using micro safe bowls). Good Luck.
I love Goulash and it's not terribly difficult to make.
Goulash Stew
Serves: 6 Active Time: 25 min Total Time: 1 hour to 45 min
Grated zest and juice of 1 lemon (2-3 Tbsp juice)
1 tsp Herbes de Provence
1 tsp caraway seeds
2 bay leaves
Cheesecloth
1 1/2 lbs beef, pork, or veal stew meat
4 Tbsp Wondra Flour (or similar), divided
1/4 cup olive oil
2 large Onions, chopped
3 cloves garlic minced or pressed through garlic press
2 Tbsp Hungarian paprika (sweet not hot)
1/2 cup white wine
1 can (14.5 oz) Reduced Sodium Chicken Broth
Salt and pepper to taste
4 oz (1/2 cup) creme fraiche or light sour cream
Preheat oven to 350 degrees.
Combine lemon zest, herbes, caraway seeds, and bay leaves on 6-inch cheesecloth square; tie with twine to make a "sachet."
Dust meat with about 2 Tbsp flour; pat off excess.
Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes. Add meat; brown, turning to brown all sides, 7-10 min. Remove meat from pan; set aside. Discard all but 1 Tbsp drippings from pan.
Reduce heat to MEDIUM. Add onions; cook 7-10 min, stirring occasionally. Add garlic; cook 2-3 min to brown slightly. Add paprika; cook, stirring, 1 min.
Add wine, stirring to loosen browned bits on bottom of pan. Simmer 1-2 min, until almost dry. Return meat to pan; add broth and herb sachet. Heat to simmering; cover.
Braise on center rack of oven until fork-tender, 40-45 min.
Remove pan from oven; carefully remove lid. Discard sachet. Heat to simmering on MEDIUM-HIGH.
Skim fat from surface of sauce and discard. Whisk remaining flour into goulash; simmer on HIGH stirring, about 5 min. Season to taste with salt and pepper. Finish with a little lemon juice. Top each serving with a dollop of creme fraiche or sour cream.
Serve with Spaetzle. Black Forest Girl brand is my favorite but Maggi makes some that tend to be easier to find at your local grocery store.
I've never done it, but I believe you could make and freeze the stew in advance. The Spaetzles need to be prepared just prior to eating, but they don't take anymore effort than pasta or rice.
You could drink this with a light-bodied red wine but I prefer a nice beer with mine.