Hungarian Gulyas Festival Chicago - July 9-10, 2011

Hungarian Gulyas Festival Chicago

http://gulyasfestival.com

DIG IN TO HUNGARIAN FOOD AND CULTURE! The 4th annual Gulyas Festival JULY 9th and 10th, 2011 Featured at the festival is a large sampling of the Hungarian kitchen which includes the bottomless gulyas pot, home made sausages, mititei, crêpes, kürtőskalács (rolled sweet dough), lángos (elephant ears) homemade pastries, and a lot more! You think you have the best Gulyas recipe-(beef stew cooked over open flames)?! Join the competition in the Gulyas Cook-off! Visit www.gulyasfestival.com for the registration form. In addition, our festival provides a safe and fun children’s area complete with games, face painting, other fun activities to keep the kids entertained, young members from the Norridge United Church of Christ will also be there to provide interesting traditional cultural activities for children of all ages! Our community extends an invitation for everyone to come join your friends and family and celebrate all things Hungarian with us! If you would like to participate as a contestant in the Gulyas Cook-off please visit www.gulyasfestival.com for the registration form. Also, if you would like to be an exhibitor at the 2 day event, please complete the registration form and rules and regulations, which can also be found at www.gulyasfestival.com **More information will be provided as we get closer to the event**

The Festival is held on the grounds of
Norridge United Hungarian Church of Christ
8260 W. Foster Ave.
Norridge, IL 60706

http://HungarianBookstore.com

• Hungarian Goulash Recipes
• Frontier Soups The International Collection Hungarian Goulash, 6.0-Ounce Bags (Pack of 4)
• Hungarian Goulash
• Hungarian Goulash Kids Light T-Shirt
• Hungarian Goulash with Mashed Potato to Give as a Gift Photographic Poster Print by Armin Zogbaum, 12x16

Hungarian Goulash Recipe

Hungarian Goulash

Serves 6

Ingredients
2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided
1/4 cup all-purpose flour

Directions
1.Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
2.Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
3.Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Goulash Soup (Gulyásleves in Hungarian)

Goulash Soup (Gulyásleves in Hungarian)

What would a Hungarian recipe blog be without a goulash recipe? There are hundreds of ways of making this, but below is one of the most popular, one which many Hungarian restaurants in the US base their own version.

• 300g (10 1/2 oz) shank of beef
• 30g (1 oz) lard
• 1 large onion, finely chopped
• 1/2 tsp paprika
• Salt to taste
• 1/2 tsp caraway seeds
• 3 or 4 black peppercorns
• 1 med. carrot, cut into quarters
• 1 med. parsnip, cut into quarters
• 1 or 2 whole sweet paprika peppers
• 500g (1 lb, 1 1/2 oz) peeled potatoes

Cube the meat and potatoes into 2cm (3/4 inch) pieces.

Stew the onion in lard over low heat until golden yellow (not brown).

Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.

Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)

Return to low heat and simmer.

After 30 minutes, add the carrots, parsnips and paprika peppers.

When the meat is nearly tender (around another 30 minutes), add the potatoes.

When every ingredient is tender, you're ready! You can serve it immediately, or reheat later.

Learn about goulash.

Gulyásleves (Hungarian Goulash)

Goulash soup

Ingredients

1 kg of beef, leg, or leveshús
Evõkanál/100 6 g fat (the original recipe, but also use other fõzõzsiradékot)
2-3 g of purified közepes/300 onion, finely chopped
700 g rózsaburgonya, cleaned and
1 to 1.5 cm, cut into cubes
2 cloves garlic, crushed
1 teaspoon caraway seeds
2 tablespoons paprika strong (mixed with sweet red pepper to taste
10 cups / 2.5 liter beef broth
2 medium green pepper, taste sweet, or hot
2 medium tomatoes, chopped
1 bunch celery, linking
Garnish of chopped metélõpetrezselyem

Clean the meat, then cut around. 1x1-inch cubes, set aside.

Finely chop the onion, then fry in the heated, fried golden brown, then add the crushed garlic and a little cumin (to taste better when ground form, up to 1 teaspoon).

Remove from the warmth, let it cool a bit, then sprinkle with a good dose of red pepper (to taste, up to 2 tablespoons. Mixed with strong, if you like). Is mixed thoroughly together.

Stir in the pieces of meat, salt, and then put it back on the stove, and fry, stirring occasionally, while you. Do not let overheat, and sometimes add a little liquid, the soup is used for this purpose, you should never dry out. If well done the meat, cover and simmer.

Peel the rózsaburgonyát, wash thoroughly, then cut around the meat. same-sized cubes. When the meat is tender, add the krumplikockákat the zöldpaprikákat, the chopped tomatoes and a handful of zellerlevelet, which bound him. Add the remaining broth and enough water to approx. 3 liters. Cook until all the broth more comprehensive.

Finally, before serving in the ca. 10 minutes, add the homemade noodles, and then turn off the flame under it. Cover and let stand for approx. 5 minutes, stir gently, remove the celery knot.

Serve hot, with a little chopped chives.

Search Amazon.com for Goulash

Got Gulyás? T-shirts, Mugs

Got Gulyás?

Goulash is the way English speakers spell it.

Spell it the way all of Hungary spells it.

Find it on bibs, t-shirts, for men, women and babies!
http://www.cafepress.com/gulyas

Got Gulyás?

Got Gulyás?

Goulash is the way English speakers spell it.

Spell it the way all of Hungary spells it.

Find it on bibs, t-shirts, for men, women and babies!
http://www.cafepress.com/gulyas

Hungarian Goulash Soup (Gulyásleves)

Hungarian Goulash Soup (Gulyásleves)

Ingredients
2 pounds (1 kilogram) beef (chuck or other stew beef)
6 Tablespoons (100 grams) lard (or other cooking fat)
2 to 3 medium onions (300 grams)
2 cloves garlic, crushed
1 teaspoon caraway
2 Tablespoons hot Hungarian paprika (or you can mix with sweet Hungarian paprika, to your taste)
Salt to taste
10 cups (2.5 litres) beef stock
4 medium new potatoes (770 grams of the Hungarian Rózsaburgonya, or "pink potato")--peeled and cut into 1/2-inch square (1-1.5 cm. square)cubes
2 banana peppers, chopped (these are also called "Hungarian wax" use the sweet blunt ones or the pointed piquant ones, as you wish)
2 medium tomatoes, peeled and chopped (or a 15-ounce
can of tomatoes, seeded and chopped)
A bunch of celery leaves, tied in a bundle with string

Garnish: homemade pasta bits (made from 1 egg and about 3/4 cup--or 10 decagrams--flour) and finely chopped green onions

Prepare the meat by cutting away all fat and cubing it into small pieces--about 1/2-inch square (1-1.5 cm. square). Set aside.

Chop the onion finely and saute in hot lard in a Dutch oven until golden brown. Stir in the crushed garlic. Sprinkle with caraway and stir in.

Remove the pot from the heat and let cool down. Sprinkle on all the Hungarian paprika and stir in well--then mix in the meat cubes and salt. Return the pot to a medium heat and let roast, mixing from time to time and adding stock, if needed, to keep it from drying out. When nicely roasted, moisten again, cover, and let stew.

When the meat is soft, add the potato cubes, the chopped peppers, chopped tomatoes, and the remaining stock (add water to make a total of about 12 cups /3 litres/ of soup) -- then plunge in the bundle of celery leaves. Bring soup to a boil, then reduce heat and simmer until the vegetables and meat are tender.

Prepare the pasta by kneading the flour into the beaten egg. This is especially easy in a food processor. The dough will be stiff. Cover with plastic and let rest for at least an hour. Knead again briefly, then roll into a pencil shape and cut into pea-size pieces. Sprinkle with a little flour to keep from sticking.

When 10 minutes away from serving, bring the soup to a boil. Add the pasta pieces, reduce heat, cover partially, and leave alone for about 5 minutes or so. Mix carefully. Remove celery bundle. Then ladle into bowls and top with finely chopped green onions.

How to Make Goulash (Gulyás) Video

How to make Goulash (Gulyas)

Hungarian Goulash Soup

Hungarian Goulash Soup

Ingredients

• 1/4 lb. low-fat smoked sausage
• Vegetable oil spray 1 medium red onion, sliced (2 cups)
• 3 medium garlic cloves, crushed
• 2 stalks celery, sliced (1 cup)
• 2 carrots, sliced (1 cup)
• 1 tbsp. Hungarian paprika
• 2 tsp. caraway seeds
• 2 cups fat-free, low-salt chicken broth
• 1 cup water
• 3/4 lb. russet potatoes
• 2 slices rye bread

Cut sausage into 1-inch cubes. Spray a large saucepan with vegetable oil spray. Saute onion, garlic, celery, carrots and sausage for 5 minutes. Add paprika, caraway seeds, broth, water and potatoes. Bring to a boil, cover and cook 15 minutes on high heat. Toast bread. Serve soup in large soup bowls with toast.

Makes 2 servings.

Got Gulyás?
Goulash is the way English speakers spell it.
Spell it the way all of Hungary spells it.
Find it on bibs, t-shirts, for men, women and babies!
http://www.cafepress.com/gulyas

Székely Goulash

Enjoy this Hungarian Goulash from the south -- a specialty of Székely.

Székely Goulash

2 lb Sauerkraut, rinsed and drained (use a colander)
1 T Caraway seeds
2 T Butter (or oil or bacon drippings)
1 lb Pork shoulder, cut into large, bite-sized pieces
2 Garlic cloves, finely chopped
1 lb Hungarian sausage (or Polish sausage), sliced into large, bite-size rounds
1 lg Onion, chopped
1 Green pepper, chopped
1 T Hungarian sweet paprika (or use fresh paprika from the supermarket)
2 c Sour cream

Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in with just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours.

In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.

Sauté the onion in the skillet until transparent. Add the garlic and sauté for a few more minutes. Add this to the pot, along with the green pepper and paprika. Simmer with the cover on for a couple of hours, stirring occasionally.

Remove from heat and let cool for 30 minutes. Stir in the sour cream and serve.

It goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian).

Hungarian Goulash (Hungarian: Gulyás)

Hungarian Goulash (Hungarian: Gulyás)

So you think you've had goulash? Maybe. Try another recipe. There is always a new way to make it, some more 'official' than others. Experiment!

Makes approximately 1.5 quarts

Ingredients

• ¼ cup salad oil
• 1 cup sliced onions
• ½ cup chopped carrots
• ½ cup tomato paste
• 2 tsp. paprika
• ½ tsp. thyme
• ½ cup cider vinegar
• 2 lbs. stew meat
• 1 clove minced garlic
• ½ cup chopped peppers (red or green)
• ¼ cup brown sugar
• 2 ½ cups water or beef stock
• ½ tsp. rosemary

Method

1. In a stockpot, heat oil and brown the meat. Remove meat from the pan when done and set aside.
2. In the same pot, sauté onions, garlic, peppers, and carrots just until partially cooked.
3. Add the meat back into the pot along with the remaining ingredients. Bring to a boil.
4. Turn down to a simmer and cook for 2 hours. The liquid will reduce and the stew will thicken as it cooks.
5. Season with salt and pepper to taste.

• Want to make it sweeter? Add more brown sugar.