Skip to main content

Hungarian Stew-lash


Growing up I despised stews.  It wasn't the fault of the stew but the stewmaker.  Venison was used instead of beef meaning the meat was both dry and tough, hunks of meat where always too large to chew, potatoes and carrots were either over done or worse under done, if the stew contained tomatoes they were always extra large as tomatoes were never cut smaller than quarters, and the stew sauce was bland.  It wasn't until just a few short years ago I started to appreciate the wonderful, full of flavor possibilities of a good stew.  Since then I have attempted several stews but none quite so utterly fantastic as Hungarian Goulash.  

Modifications Made:
I am sure it has been mentioned before but in case you are new or in case you forgot, petite diced tomatoes replaced diced tomatoes as I don't like large chunks of tomatoes in anything.  Not stew, not salads, and especially not spaghetti sauce.  If there were tomatoes smaller than petite diced, they would be used instead.

Both of the Optional Ingredients were added.  One because every single picture showcased included both ingredients and two because a stew of just beef and tomatoes sounded gross.

Scaled for Likability: Great
A goulash it was not as it lacked ground beef and noodles but instead it was more along the lines of a traditional American stew.  A stew-lash.  An utterly FAN-TAS-TIC stew-lash!  No, this is not an exaggeration as everyone at the table loved Hungarian Stew-lash from the first bite.  Two bowlfuls later, each of us were miserable yet wanting more.

Thicker than normal stew from the flour and seasoned with the bare minimum of flavors, the stew was rich and deep in flavor filled with tender bits of beef and perfectly bite size vegetables well suited to soak up the heavy paprika seasonings.

What made this recipe not an American stew was the use of the paprika, specifically the Hungarian paprika.  When you make this, and you will make this straight away, DO NOT substitute or skimp or omit the Hungarian paprika.  It truly is the KEY ingredient to this stew-lash.  Omit the potatoes, omit the carrots, hell omit the tomatoes, but do not omit the Hungarian paprika.

Oh, and one other tip.  Make sure you have a large loaf of fluffy French bread to soak up the savory stew juices.  This is one of those stew/soups that would be most excellent if served in a bread soup bowl.  And as with all good soups/stew, it gets better and better every day it sits in the fridge.

Editor's Note: Today's dish is not exactly new as it was served once before just before the start of this blog back in October.  In making this dish today for the second time, not a single modification was made to the meal with exception to the addition of French bread.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi