This is Pam Wilcox Kultsar's recipe from an authentic source, her husband. I have known Pam since school days. I thank her for allowing me to share this wonderful recipe with you. Even Pam didn't do all the things such as the beef heart, but I have included directions in the recipe as she received it. I have made my own revisions and notes in italics.
Hungarian Goulash (Kettle Gulyas)
8 servings best made outdoors over an open fire! (I made it in a ceramic covered iron Dutch oven on an induction cooktop.)
- 2 medium onions, coarsely chopped
- 2 tablespoons lard (I used butter instead.)
- 2 1/2 lbs. beef chuck or round cut in 3/4 inch cubes
- (If you are brave, 1/2 pound beef heart cut to 3/4 inch cubes) Pam never used this (I didn't use any beef heart either.)
- 1 garlic clove
- pinch caraway seeds (I used 1/4 teaspoon caraway seeds.)
- salt (I used 1 teaspoon when browning the meat, and added 1 1/4 teaspoons salt to the liquid.)
- 2 tablespoons paprika (sweet) (Be sure to use Hungarian Sweet Paprika because there are several kinds of paprika.)
- 1 medium ripe tomato
- 2 green peppers
- 1 pound potatoes
- Little dumplings (spaetzle) optional (I did use the spaetzle.)
- 16 oz. sour cream
- Melt lard (butter) in heavy 6-8 quart Dutch oven. Sauté onions in lard (butter). Heat should be low so the onions don't brown.
- When onions are glossy, add beef cubes, stir 10 minutes, sautéing the meat with the onions.
- Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
- Take kettle from heat. stir in paprika and the garlic. Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts of warm water (cold water toughens the meat). The paprika should be browned slightly be careful not to burn.
- Replace covered kettle over low heat and cook for about 1 hour.
- While cooking, peel the tomato and cut into 1 inch pieces. Core green peppers and slice into rings. (I cut into 3/4 inch pieces per Pam's advice.) Peel potatoes and cut into 3/4 inch dice.
- After meat has been braised for about 1 hour, add the tomato, green peppers and enough water to give a soup consistency. add a little salt (this is where I added 1 1/4 teaspoon). Simmer slowly for another 30 min.
- Add potatoes and cook the gulyas till potatoes are done. Adjust salt. Add hot cherry pepper pods if you want a spicy hot gulyas (I did not add hot cherry pepper pods.)
- Cook the spaetzle in the gulyas if you want, but optional (I added the spaetzle at the same time I added the potatoes.)
- You can stir in sour cream, very tasty this way, but not traditional. (I put a dollop on the top of one bowl, but later added the rest of a 16 oz. container of sour cream to the remainder of the gulyas per Pam's advice).