The Authentic Hungarian Goulash: No Flour, No Problem

The Hungarian national dish, Goulash, is a hearty and flavorful stew that has been part of Central European cuisine for centuries. However, many people might be surprised to learn that adding flour and braising the beef before cooking is not a necessary step for the traditional recipe. Let's explore why this misconception exists and how to prepare a classic and authentic Hungarian Goulash.

Understanding the Recipe

When a recipe calls for you to add flour to the meat before browning it, it is essentially asking you to make a Roux. A Roux is a mixture of fat and flour used to thicken sauces and soups. In the context of many modern recipes, such a step is included to ensure that the stew is thick and flavorful. However, in the case of Hungarian Goulash, this is not a traditional practice.

Traditional Hungarian Goulash

Authentic Hungarian Goulash does not require flouring the beef before cooking. The traditional recipe calls for beef, onions, salt, and Hungarian ground chili pepper, among other ingredients. The beef is simply cut into pieces and cooked in a pot until it is tender and flavorful, without the need for an extra step like the Roux preparation.

Step-By-Step Guide to Preparation

Ingredients:

Beef (usually beef chuck or round) Onions Salt Hungarian ground chili pepper (k?mél) Potatoes (for an optional soup version) Carrots and other vegetables (for an optional soup version) Molasses or sugar (optional for flavor enhancement) Hungarian noodles (optional for an optional soup version) Beef broth (optional for the soup version)

Steps:

Cut the Beef: Chop the beef into bite-sized pieces. Sear the Beef: Heat a large pot or Dutch oven over medium-high heat. Add a bit of oil and sear the beef until browned on all sides. This step is crucial for developing flavor, but not required for thickening the stew. Add Onions: Add sliced onions and sauté until they are soft and translucent. Season the Stew: Add salt and ground chili pepper. Stir well to combine the flavors. Cook Aroma Vegetables (Optional): If you want to enhance the flavor, you can add carrots and other aromatics and cook them for a few minutes. Deglaze the Pot: Add a little beef broth (or water) and stir the bottom of the pot to scrape any brown bits off. This adds extra flavor to the stew. Add Cooking Liquids: Add more beef broth or water to cover the beef. Bring to a simmer. Simmer: Allow the stew to simmer for about 1-2 hours, or until the beef is very tender. If using potatoes, add them in the last 30 minutes of cooking. Adjust Seasoning: Taste the stew and adjust the seasoning as needed. Add molasses or sugar if you prefer a slightly sweet flavor. Serving: Serve the stew with boiled potatoes, noodles, or as a standalone dish.

Additional Variations

In some regions, a wheat-based flour or eggs are used to thicken the stew, but this is more common for the soup version of Goulash. For the traditional stew, the texture is achieved through slow cooking and the natural release of collagen from the meat.

Conclusion

The misconception about flouring the beef in Goulash stems from a misunderstanding of the traditional recipe. By focusing on the true essence of the dish, you can enjoy a delicious and authentic Hungarian Goulash without any unnecessary steps.