Oops! I forgot all about this post. Have any of you ever done that? Edited photos, uploaded them, wrote your post and saved it in the drafts folder, then somehow forgot all about it? I have a few times. Usually no one but me knows the difference but this time many of you will notice my oopsie. So if these photos look familiar to you it is because they were published with my latest food photography tutorial, Styling Stew. This recipe was intended to be published right after the tutorial but it was forgotten. Anyway, here it is and I hope you enjoy it.
The word goulash originates from the Hungarian word gulyás. Gulyás translates to herdsman’s meat or a meat stew. In fact both the word and dish originated in Hungary. The meaty stew is typically a red color due to the paprika used for seasoning. Beef, veal, game meats or vegetables can all be used in goulash. Goulash can be found across European and North American countries, each with their own variations of ingredients and spices. The stew can also vary in the way it is served. Goulash can be served with barley, rice, pasta, dumplings, bread or as a standalone soup.
This chicken goulash is unique in that chicken is not commonly used. The spices and method are most similar to Czech goulash variations, but it is not a traditional Czech goulash. You’ll also notice something weird about the ingredient used to thicken up the stew. I used very fine semolina like the one used in cream of wheat breakfast porridge. Of course it was plain unsweetened semolina. But if you do not have any on hand feel free to use flour or even bread crumbs.
- 400 g chicken breast cut into bite size pieces
- 4 green banana peppers,roughly chopped
- 1 large carrot, peeled and sliced into coins
- 2 medium potatoes, roughly chopped
- 1 small onion, roughly chopped
- 4 garlic cloves, minced
- 1 spicy yellow chile spicy, optional
- 1 tsp salt, plus to taste
- ½ tsp ground black pepper
- 6 cups or 1.5 liter chicken broth
- 1 tsp. ground caraway seed
- 1 tsp. dried marjoram
- 1 bay leaf
- 1 sprig parsley with stem left on
- 1 heaping tbsp. tomato paste
- 1 Tbsp. sunflower oil
- 2 tbsp of flour, bread crumbs or plain unsweetened cream of wheat to thicken
- Heat the oil in a large pot, add onion and saute for 3 minutes. Add the cubed chicken and cook for 5 minutes or until the chicken is white on the outside, then add the minced garlic and cook for 2 more minutes. Add the vegetables, all spices and pour in chicken broth. Stir to well combine. Cover, turn heat to high and bring to a boil. Once boiled turn heat down to medium and allow to simmer for 40 minutes.
- After 40 minutes, add the tomato paste and remove the parsley sprig. In a small bowl whisk together the thickener* with a ladle of the broth from the pot. Whisk until there are no lumps. Pour this roux into the goulash and mix until well combine. Leave uncovered and simmer until the broth has thickened up a bit. Taste and adjust spices if necessary. Turn heat off and allow to cool 10 minutes before serving.
- Serve with rice, or Knedlicky dumplings or bread.
This may not be a traditional recipe but regardless a bowl of goulash can both comfort and warm the body on a cold Winter’s night. You also can’t beat that it is super easy and fast to make. Perfect for a lazy weekend dinner or for a hassle free weekend night.
Related Posts:
– Food Photography Tutorial : Styling Stew
– Czech Goulash with Dumplings version 1
– Knedliky Czech Bread Dumplings
– Segedinsky Goulash v2
– Spicie Czech Beef and Beer Goulash with Dumplings, recipe in “An Epiphany of The Senses” cookbook
That looks wonderfully comforting and really delicious!
Cheers,
Rosa
Thank you Rosa :)
it’s been rainy at my place, then a saw your stew.. drooling!! me want it!!
cheers
Hehe, Well this is the perfect stew for that kind of weather :)
I’ve often wondered what goulash is. Fascinating thickener using the semolina (or a cream of wheat maybe). Maybe this forgotten post came at just the right time. (I’ve done same thing, only to post up to a year later).
Hi Angela, Fascinating or a bit strange? :) Wow a whole year later, makes me wonder if I have any on my desktop also. Better go check, lol .
I have definitely done that! Sometimes I create a post title to remind myself, and then just assume I wrote the post, too, lol.
This looks beautiful, though unlike the goulash I grew up with in Germany. Our’s is a bit thicker, and often has either pineapple or orange in it, for a sweet complement. It’s not everyone’s thing, though!
Hehe, that’s funny Kiri :) Wow, I’ve never heard of pineapple or orange added to goulash. It sounds good kind of like a thai curry. I would definitely try it.
Yum! What a deliciously flavoursome hearty soup. Buzzzzzed
Thank you Taruna :)
Oh yes, I have done it too. I create the dish, take the photos and don’t bother writing the post. Then I’m scratching my head to figure out what I put into the dish and the amounts. LOL! I ordered the lighting kit you recommended on Amazon! I can’t wait to use it. I also bought the reflector. I just need a good camera… next phase. LOL! Great post and recipe. Of course phenomenal pictures!! ~ Ramona
I do that all the time, writing the post is the hardest part sometimes :) I started taking a notebook to the kitchen with me so I can write the recipe as I go.
That is great Ramona! Have fun playing and learning with your new toys. One step at a time is how we all get there :) Thank you!
A good way to enhance the flavor of paprika is to
to sautee the paprika powder in al little hot oil *)
for 30-45 SECONDS … then add liquid.
If you leave it longer in the oil it will turn bitter.
I learned that from a Hungarian friend.
*) I do that after onions and meat are “done”
……… by moving them aside and
…………. by pouring a little oil onto
……………….. the “bald” spot in the pan.
Thanks for the tip!
I seem to be too forgetful these days. I will have to try this for my husband, he always says he likes goulash, but I don’t know how he knows he likes it because I’ve never made any, lol. I have to read your tutorial. Hope you are having a great week.
-Gina-
You and me both :) Haha, that is so funny. I have done that with some dishes I’ve made my husband and when he requests it I don’t know what he is talking about. Hope you have a relaxing weekend!
You know, I never thought about the pictures in your tutorial (which was terrific, by the way) being a new post and then not seeing it! It’s not happened to me yet, but I’m sure it’s only a matter of time! The stew looks terrific!
Hi Ann, You are more organized and maybe better at concentrating than I am :) Thanks and have a great weekend!
wow looks awesome
I have done that many times! Uploaded photos then just forgot that I had them. Oops! Glad you remembered about this one. It looks absolutely delicious and perfect for a cold winter night!
So I see I’m not the only one, lol :) Thank you Amy, have a great weekend.
I would like the recipe to that beautiful bread.
Hi Andy, Unfortunately I didn’t bake it. I will look up a recipe and post it. But if you want to look it up is is Czech rye bread with caraway seeds.
This looks so rich and beautiful at the same time! I am making mine just a bit different, but almost the same! Glad you found it! Congrats on amazing top 9!!!
Thank you Sandra. I am curious as to how goulash is made in your country. I haven’t had one I didn’t like so far :)
I love anything goulash… in fact I think I love anything paprika! this looks so tasty and comforting. Thank you for sharing the recipe.
I am going to have to agree with you, goulash and paprika are fantastic. Thanks :)
Congrats on Top 9!
Thank you Sandra! Have a great weekend.
I think this looks wonderfully appetizing! Thank you! YUMM!
Thank you Missy :)!
The stew looks very comforting and flavorful – wish I could have a spoonful:) Love the awesome clicks too – congrats on making it to the Top 9!
Thank you Sudha!
I just want to come through the computer screen and eat the whole bowl. Nice and rich and yummy.
Wouldn’t that be a great thing if we could do it? Thanks :)!
I love this post! How nice to find it and share it this month, perfect comfort food for this time of year. I’m going to check out your photo tutorials again, thinking about upgrading my camera so expect an email with a few questions from me,lol!
Thank you Patty! I’d be happy to help you with anything I can. How exciting a new toy :)
Love the addition of caraway seeds, gotta try this. Thanks!
Thank you Sheelagh! Let me know how you like it.
Delightful recipe, love the use of semolina her! Looks like the perfect comfort food and such versatility, really lovely!
Thank you Alisha :)
I made a traditional Hungarian goulash for dinner last night, and looking at these photos I think I’ll do it your way next time the craving hits! (Which in the winter will likely be soon!)
I’ll have to stop by your blog and see if you’ve shared the Hungarian goulash recipe. Now I’m craving it :) There really is something about winter that makes one crave hearty stews like goulash. Winter is when I make goulash the most.
Yummy! I’ve been going through your old posts because I’ve been away for a while, and found SO many yummy recipes I’ve missed… this one caught my eye because I think I would love it! Looks really hearty and delicious… must give it a try! Love your photographs, as always :) :)
Hi Marsha, Thank you :) Maybe you’ll give the stew a try, hope you like it.