Hungarian Goulahahahahahahash

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goulash.jpgRecipe submitted by Liz Vezer of Vezer Family Vineyard

Visit picturesque Suisun Valley, Napa Valley's neighbor by 6 miles! Cooking Class, Dinner & Tasting with Liz for a special occasion reservation at the Vezer Family Estate ... add an escorted ATV Vineyard tour for the perfect day. Open year-round No Appointment for Mankas Corner or Blue Victorian Tasting Rooms. No Fee Wine Club.

  • 1 Bottle Vezer Family Vineyard 2006 Zinfandel - I personally use 1/2 to drink while cooking & 1/2 to cook in the recipe
  • 4-5lbs lean stew meat - cut into chunks so it absorbs the wine better
  • 1 large onion chopped fine
  • 10-12 cloves garlic minced
  • 3 lbs. Potatoes
  • 2 lbs Carrots
  • 10-12 TBS Hungarian Paprika
  • 3 large containers of beef stock
  • 1/4-1/2Cup Olive Oil (you decide how 'virginal')
  • 2-3 Turkish Bay leaves
  • 2 TBS Sea Salt
Serves approximately 1 tribe or 8 people.

Ok so, now here's how we put all this together!

1st - Put the olive oil in a large stock pot with 1/2 the garlic and the entire onion. Simmer until transparent.

 06_zin.jpg2nd - Add half of the paprika and enough wine to make a paste like texture. Okay now take a sip and go ahead and add the meat!

3rd - Add remaining paprika and olive oil and brown thoroughly. Okay so by now if you've had at least 3-4 sips of wine, you may add the stock and bay leaves ........ and the rest of the wine bring to boil, oops.

Once it boils reduce heat to simmer and cover approximate. 30-40min

End of project is add veggies and cook through, yeah that means until they're done :-)

Hint: If by chance you think the sauce needs to be thicker, add a tad of corn starch and voila.

Wine Pairing Suggestion:     2006 Vezer Family Vineyard Zinfandel

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mmmmm.....sounds good!! I have'nt had good hungarian cooking since grandma couldn't cook anymore :(

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