Inspired by the gulyás/goulash/pörkölt thread, I considered cooking a
beef pörkölt. However, I happened to have celery and parsley roots on
hand, which wouldn't be good lying around for much longer. So, I cooked
an improvised ragoût instead. The measurements are approximate. The
accompanying wine was very nice 2004 Adèo Campo alla Sughera, Bolgheri.

Improvised beef ragoût

1 large onion, coarsely chopped
1 large leek, coarsely chopped
1/4 of a large celery root (celeriac), chopped
1 large parsley root, chopped
3 small carrots, chopped
6 garlic cloves, finely chopped
1.2 kg/2.6 pounds beef (top round), cubed
250 ml (metric cup) dry red wine (Côtes-du-Rhône Chemin des Papes 2008)
about 400 ml (13.5 fl. oz) beef stock
1 tablespoon erös (hot) paprika
3 tablespoons édesnemes (noble sweet) paprika
2 tablespoons tomato paste
2 tablespoons hot gulyáscrém (a Hungarian convenience product by Univer)
1 teaspoon caraway powder
salt
pepper
7 ratte potatoes (French fingerling waxy potatoes), cubed

In a pot, fry the onions until soft, add the leeks and fry a bit longer.
Add the meat and sear it over high heat. Lower the heat, add the
paprika and fry a bit, not letting it burn. Add the roots and the
garlic and fry a bit longer. Add the tomato paste, gulyáscrém, caraway,
salt and pepper. Pour in the wine and the stock and cook over low heat
for about 1.5-2 hours or until the meat is almost ready. Add the
potatoes and cook until ready. Check for seasoning. Serve.

Victor

"Victor Sack" > schrieb im Newsbeitrag
.. .
> Inspired by the gulyás/goulash/pörkölt thread, I considered cooking a
> beef pörkölt. However, I happened to have celery and parsley roots on
> hand, which wouldn't be good lying around for much longer. So, I cooked
> an improvised ragoût instead. The measurements are approximate. The
> accompanying wine was very nice 2004 Adèo Campo alla Sughera, Bolgheri.
>
> Improvised beef ragoût
>
> 1 large onion, coarsely chopped
> 1 large leek, coarsely chopped
> 1/4 of a large celery root (celeriac), chopped
> 1 large parsley root, chopped
> 3 small carrots, chopped
> 6 garlic cloves, finely chopped
> 1.2 kg/2.6 pounds beef (top round), cubed
> 250 ml (metric cup) dry red wine (Côtes-du-Rhône Chemin des Papes 2008)
> about 400 ml (13.5 fl. oz) beef stock
> 1 tablespoon erös (hot) paprika
> 3 tablespoons édesnemes (noble sweet) paprika
> 2 tablespoons tomato paste
> 2 tablespoons hot gulyáscrém (a Hungarian convenience product by Univer)
> 1 teaspoon caraway powder
> salt
> pepper
> 7 ratte potatoes (French fingerling waxy potatoes), cubed
>
> In a pot, fry the onions until soft, add the leeks and fry a bit longer.
> Add the meat and sear it over high heat. Lower the heat, add the
> paprika and fry a bit, not letting it burn. Add the roots and the
> garlic and fry a bit longer. Add the tomato paste, gulyáscrém, caraway,
> salt and pepper. Pour in the wine and the stock and cook over low heat
> for about 1.5-2 hours or until the meat is almost ready. Add the
> potatoes and cook until ready. Check for seasoning. Serve.
>
Sounds good !
One question : what is gulyascrem ?
One suggestion : I'd add the paprika together with tomato paste & cie.
Otherwise it could turn bitter if the heat is too high.

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote in message
...
>
> "Victor Sack" > schrieb im Newsbeitrag
> .. .
>> Inspired by the gulyás/goulash/pörkölt thread, I considered cooking a
>> beef pörkölt. However, I happened to have celery and parsley roots on
>> hand, which wouldn't be good lying around for much longer. So, I cooked
>> an improvised ragoût instead. The measurements are approximate. The
>> accompanying wine was very nice 2004 Adèo Campo alla Sughera, Bolgheri.
>>
>> Improvised beef ragoût
>>
>> 1 large onion, coarsely chopped
>> 1 large leek, coarsely chopped
>> 1/4 of a large celery root (celeriac), chopped
>> 1 large parsley root, chopped
>> 3 small carrots, chopped
>> 6 garlic cloves, finely chopped
>> 1.2 kg/2.6 pounds beef (top round), cubed
>> 250 ml (metric cup) dry red wine (Côtes-du-Rhône Chemin des Papes 2008)
>> about 400 ml (13.5 fl. oz) beef stock
>> 1 tablespoon erös (hot) paprika
>> 3 tablespoons édesnemes (noble sweet) paprika
>> 2 tablespoons tomato paste
>> 2 tablespoons hot gulyáscrém (a Hungarian convenience product by Univer)
>> 1 teaspoon caraway powder
>> salt
>> pepper
>> 7 ratte potatoes (French fingerling waxy potatoes), cubed
>>
>> In a pot, fry the onions until soft, add the leeks and fry a bit longer.
>> Add the meat and sear it over high heat. Lower the heat, add the
>> paprika and fry a bit, not letting it burn. Add the roots and the
>> garlic and fry a bit longer. Add the tomato paste, gulyáscrém, caraway,
>> salt and pepper. Pour in the wine and the stock and cook over low heat
>> for about 1.5-2 hours or until the meat is almost ready. Add the
>> potatoes and cook until ready. Check for seasoning. Serve.
>>
> Sounds good !
> One question : what is gulyascrem ?
> One suggestion : I'd add the paprika together with tomato paste & cie.
> Otherwise it could turn bitter if the heat is too high.
>
> Cheers,
>
> Michael Kuettner
>

Go here> http://www.facebook.com/group.php?v=...id=41361569262

--
regards, piedmont (Mike)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55)

"piedmont" schrieb :
> "Michael Kuettner" wrote :

<snip>

>> Sounds good !
>> One question : what is gulyascrem ?
>> One suggestion : I'd add the paprika together with tomato paste & cie.
>> Otherwise it could turn bitter if the heat is too high.
>>
>
> Go here> http://www.facebook.com/group.php?v=...id=41361569262
>
Thank you.

Michael Kuettner

Michael Kuettner > wrote:

> "Victor Sack" > schrieb
> > Inspired by the gulyás/goulash/pörkölt thread, I considered cooking a
> > beef pörkölt. However, I happened to have celery and parsley roots on
> > hand, which wouldn't be good lying around for much longer. So, I cooked
> > an improvised ragoût instead. The measurements are approximate. The
> > accompanying wine was very nice 2004 Adèo Campo alla Sughera, Bolgheri.
> >
> > Improvised beef ragoût
> >
> > 1 large onion, coarsely chopped
> > 1 large leek, coarsely chopped
> > 1/4 of a large celery root (celeriac), chopped
> > 1 large parsley root, chopped
> > 3 small carrots, chopped
> > 6 garlic cloves, finely chopped
> > 1.2 kg/2.6 pounds beef (top round), cubed
> > 250 ml (metric cup) dry red wine (Côtes-du-Rhône Chemin des Papes 2008)
> > about 400 ml (13.5 fl. oz) beef stock
> > 1 tablespoon erös (hot) paprika
> > 3 tablespoons édesnemes (noble sweet) paprika
> > 2 tablespoons tomato paste
> > 2 tablespoons hot gulyáscrém (a Hungarian convenience product by Univer)
> > 1 teaspoon caraway powder
> > salt
> > pepper
> > 7 ratte potatoes (French fingerling waxy potatoes), cubed

I forgot to list 3 fresh bay leaves, 2 sprigs rosemary and 2 sprigs
thyme.

> > In a pot, fry the onions until soft, add the leeks and fry a bit longer.
> > Add the meat and sear it over high heat. Lower the heat, add the
> > paprika and fry a bit, not letting it burn. Add the roots and the
> > garlic and fry a bit longer. Add the tomato paste, gulyáscrém, caraway,
> > salt and pepper. Pour in the wine and the stock and cook over low heat
> > for about 1.5-2 hours or until the meat is almost ready. Add the
> > potatoes and cook until ready. Check for seasoning. Serve.
> >
> Sounds good !
> One question : what is gulyascrem ?

It is a paste in a tube, a convenience product by Univer, containing
paprika, salt, tomato paste, onions, vegetable oil, flavour enhancer
(monosodium glutamate), sugar, modified corn starch, thickening agent
(xanthan gum), spice and celery aromas, acidifying agent (citric acid),
water, preservatives (potassium sorbate, potassium metabisulfite), bay
leaf.

See <http://www.univer.hu/products.php?pcid=1&LangID=2> (scroll down to
"Goulash Cream").

Victor

On Sun, 18 Apr 2010 23:59:35 +0200, (Victor Sack)
wrote:

>Michael Kuettner > wrote:
>
>> "Victor Sack" > schrieb
>> > Inspired by the gulyás/goulash/pörkölt thread, I considered cooking a
>> > beef pörkölt. However, I happened to have celery and parsley roots on
>> > hand, which wouldn't be good lying around for much longer. So, I cooked
>> > an improvised ragoût instead. The measurements are approximate. The
>> > accompanying wine was very nice 2004 Adèo Campo alla Sughera, Bolgheri.
>> >
>> > Improvised beef ragoût
>> >
>> > 1 large onion, coarsely chopped
>> > 1 large leek, coarsely chopped

Leek and onion is redundant.

>> > 1/4 of a large celery root (celeriac), chopped
>> > 1 large parsley root, chopped

Parsley root is too powerful... a hnadful of minced parsley stems is
much nicer.

>> > 3 small carrots, chopped

Whose gonna fight over all that carrot... a pound of carrots, chunked!

>> > 6 garlic cloves, finely chopped

For stew leave em whole, lest they give up their all the first 45
minutes

>> > 1.2 kg/2.6 pounds beef (top round), cubed

Top round works for beef stew when on a tight budget but is barely
passable... a good hunk of boneless chuck is ten times better.

>> > 250 ml (metric cup) dry red wine (Côtes-du-Rhône Chemin des Papes 2008)

Beer, dark beer, a full pint!

>> > about 400 ml (13.5 fl. oz) beef stock

Don't forget to measure with an eyedropper.

>> > 1 tablespoon erös (hot) paprika
>> > 3 tablespoons édesnemes (noble sweet) paprika
>> > 2 tablespoons tomato paste
>> > 2 tablespoons hot gulyáscrém (a Hungarian convenience product by Univer)
>> > 1 teaspoon caraway powder

That much powdered caraway for so little stew no one will eat it... a
tbls kummel is more than sufficient.. however any caraway will totally
negate the paprika.

>> > salt
>> > pepper
>> > 7 ratte potatoes (French fingerling waxy potatoes), cubed

Calling for "fingerling potatoes, cubed" is as silly as calling for
"jumbo shrimp, chopped".

A lotta fercocktah furiner woids for something 20 leagues beneath
Dinty Moore.

In article >,
brooklyn1 > wrote:

> >> > 3 small carrots, chopped
>
> Whose gonna fight over all that carrot... a pound of carrots, chunked!

No. Carrot can easily overwhelm a recipe and make it in to carrot soup.

I do agree tho' about not mixing onion and leek. Either one or the
other.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omeletwrote:
> brooklyn1 wrote:
>
>> > 3 small carrots, chopped
>>
>> Whose gonna fight over all that carrot... a pound of carrots, chunked!
>
>No. Carrot can easily overwhelm a recipe and make it in to carrot soup.

I don't think so, only if they're cooked to death. When veggies are
added towards the end of cooking and not boiled they stay perfectly
textured and retain most of their flavor rather than give it up to the
stew... in your pressure processor you make carrot soup but not my
way.

>I do agree tho' about not mixing onion and leek. Either one or the
>other.

In article >,
brooklyn1 > wrote:

> Omeletwrote:
> > brooklyn1 wrote:
> >
> >> > 3 small carrots, chopped
> >>
> >> Whose gonna fight over all that carrot... a pound of carrots, chunked!
> >
> >No. Carrot can easily overwhelm a recipe and make it in to carrot soup.
>
> I don't think so, only if they're cooked to death. When veggies are
> added towards the end of cooking and not boiled they stay perfectly
> textured and retain most of their flavor rather than give it up to the
> stew... in your pressure processor you make carrot soup but not my
> way.

Carrots are a "hard" veggie and take awhile to cook.
I suppose if you added them PRE-COOKED towards the end, it might come
out ok.

Carrots can be used as a flavoring sometimes and not a main ingredient.
I use them in small amounts to make stock and they are not always
retained.

They are part of the "trinity" altho' I tend to use 4 base ingredients
for stock. Carrots, celery, onion and garlic.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Victor Sack wrote:
>
> I forgot to list 3 fresh bay leaves, 2 sprigs rosemary and 2 sprigs
> thyme.

Bay leaves? You trying to kill us? My intestines
are perforated just thinking about it. :-)