Tag: stew

Save Money Good Food's rich bean stew

Beef Goulash! Thick Hungarian Soup, Thin Austrian Stew, or None of the Above?

I’m not sure how authentic this goulash recipe is,
since the recipe I use is adapted from one by Austrian chef Wolfgang Puck.
Austria is Hungary-adjacent, and I’m pretty sure they were the same country once, but still, the Puckmeister’s version, further modified by me, is
closer to a stew called “Pörkölt.” Apparently true goulash, or Gulyás, is much more like a soup, and is served with dumplings.

Okay, two things. First, when it comes to a main course, I
like stew more than soup. If you want to stay truer to the original, add more
liquid. That’s not going to bother me, or Wolfgang. Also, since I operate in a
universe ruled by Google, I went with “goulash” since it’s a thousand times
more recognizable than pörkölt. When’s the last time you heard someone say they
were craving a big bowl of pörkölt?

Of course, none of this helps my American viewers who,
thanks to the cafeteria ladies from our childhoods, think “goulash” is a tomato,
hamburger, and elbow macaroni casserole. I’m assuming that variation was born
when some Hungarian (or Austrian?) immigrant tried to stretch the last few
ladles of soup/stew into another full meal.

Anyway, now that we’ve cleared up absolutely nothing, I can
talk about this gorgeous dish of food. I adore everything about this dish. The
color is stunning, the beef is sticky and succulent, and paprika-based sauce is

By the way, I’ve heard from my people on YouTube that this is never served on noodles. How do you say, “whatever”
in Hungarian? Despite our questionable naming, ingredients, and side dish, this
made for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!

Ingredients for 4 large portions of beef goulash:
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck, cut into 2-inch cubes,
seasoned generously with salt and pepper
2 onions, chopped
2 tsp olive oil
1/2 tsp salt
2 teaspoons caraway seeds, toasted and ground
2 tablespoons Hungarian paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 tsp dried marjoram leaves
1/2 teaspoon dried thyme leaves
4 cups chicken broth (1 to deglaze pan, 3 more added to

*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
1/4 cup tomato paste
3 garlic cloves, crushed
1/2 tsp salt, or to taste
1 bay leaf
1 tsp sugar
2 tablespoons balsamic vinegar
*Simmer for about 2 hours, or until tender
Garnish with sour cream and fresh marjoram if desired.

Incoming search terms:

Brazilian Feijoada – Happy (and hopefully very lucky) New Year!!

We’ve posted about this before, but there’s a great,
southern tradition of eating beans and greens on New Year’s Day to ensure good
fortune in the coming year. 

Apparently, by eating “poor” the first day of the
year, you align certain cosmic forces in your favor, which results in
prosperity and good luck the rest of the year. Sounds crazy, right? I know, you’re way too sophisticated to
believe in such lame supernatural shenanigans. Hey wait a minute…don’t you
watch all those ghost hunter shows on cable TV? Busted! Hey, did you hear that

Anyway, whether you believe in this kind of culinary clairvoyance
or not, this Brazilian feijoada is one of the world’s great stews. The
traditional good luck bean is the black-eyed pea, but here we’re celebrating
the delicious, and very nutritious, black bean.

I tried to be clear in the video that this is just my
version, and not some attempt at true feijoada authenticity, whatever that is.
As long as you have black beans, and LOTS of smoked, salted, dried, and/or
cured meats, you are well on your way to some kind of feijoada-like

In case you’re wondering, all I did for the greens was boil
some kale in salted water until tender, and then sauté briefly in olive oil and
garlic. It pairs perfectly with the white rice and rich stew, and while I can’t
guarantee a year’s worth of wealth and good luck, I can promise you a delicious
bowl of food. Happy New Year to all of you, and as always, enjoy!

Ingredients for 6 portions:
1 pounds dry black beans, soaked overnight
2 quarts water, plus more as needed (add more whenever stew
looks too dry)

1 bay leaf
2 smoked pork chops
12 oz linguica
8 oz Italian sausage
4 oz smoked bacon
3 oz dried beef
1 onion
6 cloves garlic
1 tsp cumin
1/2 tsp coriander
salt and pepper to taste
For the crumbs:
1/2 cup breadcrumbs
1 tbsp olive oil
2 tsp grated orange zest
2 tbsp chopped Italian parsley

Basic steps:
– Soak beans overnight, add to pot with bay leaf, beef
jerky, and any bones

– Simmer for 1 1/2 to 2 hours, or until beans are cooked,
but very firm

– Add onion mixture and meats, and simmer for another hour,
or until beans are very soft

– Add a splash of water at any point during the cooking if
stew looks too dry

– Test and add salt near the end, depending on saltiness of

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page