Cut meat into 1 1/2 inch cubes. Cut onion into thin rings. Check wine for flavor by tasting. This is important, so check more than once. The wine should be full-bodies and dry, neiher sour nor sweet. If it isnt, use water instead. In a large casserole, heat the oil or lard and saute onions until transparent. Add beef cubes in portions. Saute them until golden brown, stirring almost constantly. Add paprika. Immediately afterward the paprika add 1-2 glasses of wine, stir. Add enough water to cover and salt to taste. Add bacon rind and chillies (e.g. Hungarian cherry) to taste and cover. Taste from time to time; if smokey flavor starts to predomeinate, remove bacon rind. Cook until done and the liquid is reduced; if there is not enough liquid left, add water, stock or wine. Add pepper and adjust salt before serving. Serve with pasta (gnocchi = spaetzle, etc.), potatoes or crusty white bread, beer or the wine used in cooking (if thers any left). Other kinds of meat (poultry, game, pork, veal, lamb or even horsemeat) can be prepared the same way. Add more water and vegetables (carrots, parsnips) and it becomes a soup. This is the basic recipe used in my family for three generations. People who have suggested thickening the sauce with flour were instantly declared persona non grata. Czechs and Germans add marjoram and caraway seeds, even garlic. Do so at your own peril. Posted to CHILE-HEADS DIGEST by "Dr. Anna BUCSICS"
jabberwock 5 years agoOnly present-day Frenchified gulyas contains wine. No wine and no flour. Tomato or sweet pepper optional. Beef should be a mix of inexpensive cuts, e.g. flank, skirt, shank, heart, some chuck. Use paprika you like, abundantly. I have used Hun. nemes edes, csemege, csipos, Penzey's 'half-sharp' and Spanish sweet smoked, with good results all around. Flavor should be rich and complex, balanced between the beef and the pepper (paprika). Potatoes MAY be added. Needs parsley. See. Geo. Lang, Cuisine of Hungary, for more.