Hungarian GP - Goulash

I love the names of Hungarian dishes: goulash, paprikash, balushka. They sound so warm and comforting. This dish definitely met those criteria. Since we have a great beef source we went with a nice beef stew for this year's race. So easy, and so much flavor. The long cooking time develops the flavors nicely and the paprika really shines in this stew. It can be served with egg noodles, rice, or any kind of pasta. 

Beef Goulash

from Savory Tooth

3 pounds beef stew meat, cut into 1-2 inch chunks
3 yellow onions (about 2 pounds), chopped
2 cups vegetable broth
6 ounce can tomato paste
10 garlic cloves, chopped
1/4 cup paprika
2 teaspoons cayenne
1 teaspoon salt
2 tablespoons olive oil

For serving:
Vegetable for a side (I used cauliflower)

1.  Heat olive oil in a large pot over medium heat.

2.  Add onions, garlic, salt, and pepper to the pot. Cook until the onions soften, about 5 minutes, stirring frequently.

3.  Coat the beef chunks in a mixture of paprika and cayenne, and add to the pot. Cook until the beef browns, about 5 minutes, stirring frequently.

4.  Reduce the heat to medium-low. Add stock and tomato paste to the pot, and stir. Cover with a lid and let simmer until the meat is very tender, about 2 hours, stirring occasionally.

5.  Serve with noodles and a vegetable side.


On to the cocktails! Last year we bought a bottle of Zwack Unicum, a liqueur from Hungary. This year I did not know what to do with it when I dug it out from the back of the liquor cabinet. But Food & Wine came to the rescue with a properly delicious cocktail! Can't wait to try some of the other suggestions!



“Zwack is equally sweet and herbal—you could say the same about sweet vermouth, an essential ingredient in a Manhattan. So instead of pairing vermouth and rye, we're going with Zwack and rye, for a stiff drink that drinks like a Manhattan but lets a citrusy flavor linger around the edges.”

To make the cocktail:

In a mixing glass with ice, combine 2 ounces of rye and 3/4 ounce Zwack.
Add a dash of Angostura bitters. Stir until well-chilled, and then strain into a cocktail glass.
Garnish with a big twist each of lemon peel—twisting over the surface of the drink to spray its citrus oils all over.