Saturday, January 03, 2009


In Hungary, where this paprika flavored beef stew originated, every family seems to have a recipe to offer. Some add chopped peppers, others put a spoon of cumin in the boiling pot, some mix the meat 50/50 with pork and so on. But they ALL use onions.

However, as of late Victoria developed an allergic reaction to onions , so I had to cut that ingredient out of my Gulasch today. But I simply doubled up on garlic to compensate for the flavoring effect of onions.

Really as simple as any other stew, this one I prepared with a mixture of sweet and spicy Hungarian Paprika. I use it generous while browning the beef, to not only soak the flavor into the cubes of beef, but Paprika due to it's consistency functions somewhat of a thickener as well during the cooking process.
So I am able to make a gluten free (now also ONION FREE) Gulasch without any binders such as corn starch. This version has a pretty smooth, flavorful texture and even Isabella and her friend like to eat some without complaining how hot it is.


Gluten free Kay said...

Hi H. Peter,

That's a great looking goulash! I'm glad I get to keep onions. I use them in everything these days.

I grew my own paprika peppers in my garden last summer. They ground into a beautiful and tasty powder! More flavorful than the paprika I buy at the grocery.

I grew and ground my own cayenne pepper, too. Sadly, all hot peppers are off my list these days. So I've started using horseradish to spice things up. I'm getting used to the "bite."

H.Peter said...

I love horseradish. We used to eat it freshly grated in Austria. Here all i can find is the creamed version at the supermarket.

Anonymous said...

I had no idea what goulash is. But like all things that you blog about, I'll add it to my list of things to try.

And I had no idea that you can get fresh grated horseradish... I thought it only came in jars. Silly north american.

Nicole said...

Looks good! That stinks about your wife's allergic reaction to onions. I seem to be allergic to most fruits so I pretty much only eat oranges now... And this just started a couple years ago too. It's gotten worse too. I think it has to do with all the pesticides they spray on fruits and veggies. I'm fine with canned or leather fruit so I eat that too.

H.Peter said...

Hello Lorne,

Gulasch is not really a well known dish outside of Europe.

Sort of similar to Nanaimo Bar...who in the world knows what THAT is (other than Canadians...).

If you type KREN (horseradish in Austrian) into Google images, you can see what the root looks like we grate.

H.Peter said...

Hi Nicole,

you have a point with the chemicals on most things that we ingest nowadays.

You should start to garden and grow your own veggies? Too bad we don't have any community gardens around here.
More fun if you share the load with others....

Anonymous said...

Kren looks rather gingery, but I do remember seeing a picture of it on the horseradish bottle.

Nicole said...

If we had a yard in our next place we would have a garden, but we won't have a yard. Just a patio and a balcony. We are going to grow tomatoes and peppers and small things in pots :o) And we will grow herbs inside in a room where the cats can't get to them.

We were like 5 months away from starting our own garden in Wetaskiwin, but we sold that house and moved here. We had planned on it for almost 3 years and were finally at the point where our yard was finished and we could start a box garden. Kinda sad really. But oh well. I like it here much more than Wetaskiwin so it was worth losing our yard.

Gluten-Free WiKaDuKe said...

The photo of the gulasch made my mouth water. Might you be willing to post the recipe? Thanks for the consideration.

H.Peter said...

I would share it of course. But there is none. i wing it, like most of my other creations.
let me try and find one that I would use.....

H.Peter said...

5 tablespoons butter 1 large onion, coarsely chopped
1 large tomato, peeled, seeded and chopped coarsely
4 pounds lean beef, cut into 2" pieces
6 cups beef stock

10 tablespoons Hungarian sweet paprika (regular paprika will do as well)
1 cup dry red wine
1 cup water
4 tablespoons sour cream

Melt the butter in a large saucepan over low heat. Add the onion, tomato. Sauté a few minutes, until onions are soft. Add the beef, beef stock, flour, paprika and red wine. Simmer, covered, for 30 minutes. Add the water, cover and simmer for 90 minutes.

Serve the goulash on a bed of noodles, topped with a dollop of sour cream.

GFE--gluten free easily said...

Wow, that's a lot of paprika! Your goulash looks fabulous though. I, myself, am quite the fan of onions, but had to give them up for 6 months due to a sensitivity. I gradually reintroduced them and eat them without issue now.

H.Peter said...

yes, I use a lot of Paprika, but mix the sweet with the spicy one to keep a balance in flavor.

I love onions.