Goulash dreaming of being a better goulash
Goulash Mocheros
A recipe for a perfect goulash.
8-10 servings.
Ingredients:
2kg-2.2kg shoulder-meat or #5 meat cut in cubes. *1
2 liters of filtered chicken stock.*2
2 Tbspoons (mountain) of Hungarian sweet paprika
1 finely chopped Bell pepper
50ml of coconut oil. ( for the meat marinate)
60ml avocado oil ( to close the meat )
1 Tbspoon of Honey.
½ Tspoon of Mocheros.
1 tspoon of Caraway (freshly grinded)
3 Bay leaves
100gr finely grinded fresh walnuts. (please notify allergic people )
Himalaya Salt (freshly grinded)
1 tspoon of Black pepper (freshly grinded)
1 pair of gloves.
*1 Meat marinating.
Marinate the meat cubes in a recipient, coating / smearing it with the mixed paprika & coconut oil (turns into a paste) for 4 hours in the fridge. (Wear gloves)
*2 The stock.
Ingredients:
3L of water
¼ fresh chicken
1 regular onion cut in halves
3 pcs of Carrot coarsely chopped
4 garlic cloves coarsely chopped
1 pcs Celery root clean cut roughly 1 pcs pure cut parsley root
1 pcs pure cut turnip
Himalaya Salt
Preparation:
In a separate recipient, prepare chicken stock to include chicken, celery root, parsley root, turnip, carrot, onion, garlic. Do not spice it. After its ready take and filter out, 2 liters of the stock. Place it shortly in a different recipient.
Meat closure
Ingredients
1 regular onion finely chopped
2 purple onions finely chopped
8 Garlic cloves finely chopped.
Avocado Coconut oil
Preparation:
Take a big Pan and pre-heat.
Pour 20ml of avocado oil, let it warm and fry 1/3 of the marinated meat amount
1/3 of the onion, 1/3 of the garlic in a constant stirring in order to close the meat on all sides.
When the meat is ready pass the pan content to a deep pot for the final cook of the goulash.
Do this sequence 3 times: Start with the Oil wait for heat, add the meat, after two minutes add the onion and the garlic.
All the meat and the oil will end up in the deep pot.
All together
Add to the meat pot; the chicken stock, the honey, black pepper, bay leaves, caraway, bell pepper, mocheros and salt while stirring it vigorously.
Add the walnuts. (Warn allergic people)
Let it boil at low level for 30 minutes with the pot covered then reduce the heat to simmer until you get the right solid-liquid consistency and flavor. Stir occasionally. This may take additional half to an Hour.
Serving:
Goulash its great with basmati rice or on top of Fettuccini.
Buen apetito. !
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