Sunday, August 23, 2009

Goulash Recipe

This recipe was distributed to Culinary Institute of America students in Chef Robert Steiner's adult education class "Around the World in Five Nights," taught in the spring of 1983 or 1984. The material includes my notes incorporated in the original document.



Beef chuck cut in 1/4" cubes 1 lb.

Olive Oil 1 Tblsp

Butter 1 Tblsp

Onions diced 1/4” 1/2 cup

Flour 2 oz.

Ground Cumin 1 tsp

Chili powder 1/2 tsp

Paprika 2 Tblsp

Cayenne pepper 1 tsp

Fresh ground pepper & salt 1 tsp (to taste)

Chicken stock 5 cups

Boiled potato in 1/4" dice 3 medium

Sour cream 2 oz

Egg noodles 1 lb.


Sauté beef in some oil and butter, till lightly brown. Set aside, keep warm. Add oil to pan and add onions and sauté till golden brown (clear). Set aside with beef. Add oil and butter to pan, add flour, cumin, chili powder, paprika, salt, pepper, and cayenne pepper. Blend 5 or 6 minutes over low heat. Remove from heat and mix in meat and onions. Add 2 cups of stock and mix until smooth, let sit for 10 minutes off heat. Cover pan and return to heat, simmer for 45 minutes or until meat is tender. Add remaining stock and potatoes. Skim fat, correct seasonings (add salt and pepper to taste). Serve over egg noodles.

Let melted butter cover top to hold from afternoon till dinner. You may add a little tomato paste to thicken, if you like. When serving, add a dollop of sour cream or chives to top if you like.