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View Full Version : Chuck to Hungarian Goulash


buccaneer
05-17-2013, 04:37 PM
I'm used to chuck steak being purple and grisly, but scored the nicest marbles chuck I have ever seen here, just had to get it.
I used Escoffiers recipe basically, just added fresh peppers.(Goulash à laHongroise for John, if you're looking it up mate)
So a kilo of Chuck ,cubed, and browned in 4 batches so I got a nice sear happening, then added two onions diced roughly and browned those lightly, seasoned with salt and pepper, added a couple of tablespoons of Hungarian Paprika and stirred well.
Finally added about 500 grams of tomato flesh and water just to cover and simmered low.
An hour later I added sliced peppers, green and red, about 3/4 of a pepper of each.
Cooked until the meat was so soft and tender.

Steamed some kipfler potatoes and then peeled and whisked up some mashed potato, seasoned with S&P.
http://i1283.photobucket.com/albums/a542/Generalissmo/IMG_2218_zps2cc86775.jpg (http://s1283.photobucket.com/user/Generalissmo/media/IMG_2218_zps2cc86775.jpg.html)


http://i1283.photobucket.com/albums/a542/Generalissmo/IMG_2219_zpse2ac6632.jpg (http://s1283.photobucket.com/user/Generalissmo/media/IMG_2219_zpse2ac6632.jpg.html)


Cold and stormy nights, this hits the spot!

http://i1283.photobucket.com/albums/a542/Generalissmo/HungarianGoulash_zpsd5abc98a.jpg (http://s1283.photobucket.com/user/Generalissmo/media/HungarianGoulash_zpsd5abc98a.jpg.html)

:yo:
Thanks brethren

cowgirl
05-17-2013, 05:09 PM
I'm a goulash lover! Yours looks great Bucc!! :mrgreen:

Mark R
05-17-2013, 05:16 PM
I could find the light to a plate O that!Cool2

Titch
05-17-2013, 05:28 PM
Nice one again Buc, perfect weather for it here.
Might go make some Pie:wink:

dwfisk
05-17-2013, 05:50 PM
Damn, I'm just gonna have to commit an learn them metric measurements so I can understand what you Aussies are sayin:doh: Great cook!

JohnHB
05-17-2013, 08:06 PM
As usual a great post Bucc. They should keep you banned forever!
What happened to serving it with tchipetka! (I did look it up).
John

bluetang
05-17-2013, 08:09 PM
Damn fine!

buccaneer
05-17-2013, 08:28 PM
As usual a great post Bucc. They should keep you banned forever!
What happened to serving it with tchipetka! (I did look it up).
John

:biggrin1: Robuchons mash!:wink:

Gore
05-17-2013, 08:43 PM
Now I've got a craving. :tsk:

chicagokp
05-17-2013, 08:51 PM
That looks great!

SmokinAussie
05-17-2013, 09:02 PM
Where's MY Portion Buccs!


That's outstanding!

Bill

Titch
05-18-2013, 12:34 AM
Damn, I'm just gonna have to commit an learn them metric measurements so I can understand what you Aussies are sayin:doh: Great cook!


Would it help if we talks slow ? :mrgreen:

westy
05-18-2013, 01:19 AM
Looks delicious. Nice job.

SmokingJo
05-18-2013, 02:07 AM
Great looking meal, Bucc!!

Al Czervik
05-18-2013, 04:29 AM
Righteous tucker Buccs! :clap:

JohnHB
05-18-2013, 03:59 PM
Would it help if we talks slow ? :mrgreen:

Or loudly:grin::grin::grin:
John

BobM
05-18-2013, 04:14 PM
That looks really good! :hungry:

Bonewagon
05-18-2013, 04:19 PM
Looks delicious Bucc! :thumb:

JohnHB
05-18-2013, 04:21 PM
:biggrin1: Robuchons mash!:wink:

Tastes great BUT wow it sure has a lot of butter! A ratio of 2 to 1 potatoes to butter!!!
John

buccaneer
05-18-2013, 04:51 PM
Tastes great BUT wow it sure has a lot of butter! A ratio of 2 to 1 potatoes to butter!!!
John
Reference source John?
According to his tome I have that ain't right.
Not saying he has a recipe where it IS right, I know French chefs well enough not to put it past them:wink::wacko:

R2Egg2Q
05-18-2013, 05:09 PM
That looks great Buccs! :clap:

buccaneer
05-18-2013, 05:15 PM
Tastes great BUT wow it sure has a lot of butter! A ratio of 2 to 1 potatoes to butter!!!
John
I'm a bit slow.:doh:
You mean his potato puree right?

I made a mash recipe of his that says 33% butter but I use 20%, and I don't push it through the chinois but mash and whisk!
HTH

Mason Dixon Bowhunta
05-18-2013, 05:45 PM
That looks fantastic!

buccaneer
05-18-2013, 07:37 PM
Dang it, apologies!
Just realised I didn't mention there is 3/4 glass of Shiraz in the recipe too!:doh:

JohnHB
05-19-2013, 07:53 AM
Dang it, apologies!
Just realised I didn't mention there is 3/4 glass of Shiraz in the recipe too!:doh:

How much in the cook? If it was me it usually isn't much less than a bottle. By the way 33% butter is a ratio of 2 to 1 potatoes to butter!
John

Mark Warren
05-19-2013, 08:20 AM
Looks Damn Good Bucc

LMAJ
05-19-2013, 08:29 AM
Looks great! Would be perfect for a rainy day like we are having today.

DerHusker
05-19-2013, 09:45 AM
That looks fantastic. :clap:

dadsr4
05-19-2013, 10:02 AM
Damn, I'm just gonna have to commit an learn them metric measurements so I can understand what you Aussies are sayin:doh: Great cook!

1 lb / 2.2 = kilograms
1 oz = 28.350 gms
For me, cooking by weight is the hurdle. I'm going to have to break down and buy a good scale. Luckily, the ones I've looked at weigh in both standard and metric units. No need to convert unless you need to rewrite the recipe.
You will still have problems understanding Aussie, though.

fantomlord
05-19-2013, 10:06 AM
How much in the cook? If it was me it usually isn't much less than a bottle. By the way 33% butter is a ratio of 2 to 1 potatoes to butter!
John

but that's only if you're using the metric system, right? :noidea:

rick51
05-19-2013, 11:17 AM
Chuck filet is a great buy, the stuff the butcher takes home. On the cow, it's between the pot-roast chuck and the rib eye. Transitional appearance - looks like chuck, tender like rib eye.

buccaneer
05-19-2013, 06:08 PM
How much in the cook? If it was me it usually isn't much less than a bottle. By the way 33% butter is a ratio of 2 to 1 potatoes to butter!
John

The bottle was dry when the cooking time was half done.
Luckily another was available when the food was served.

Of course you are right about the ratio.
So, I am using less than I thought...I must be classed as a health nut then...?:roll:

JohnHB
05-19-2013, 06:13 PM
The bottle was dry when the cooking time was half done.
Luckily another was available when the food was served.
:

A man after my own heart. And leave the Fosters to Titch!!!!!
John

JohnHB
05-20-2013, 01:00 AM
Hey Bucc your post got me in so I purchased 3kg (6 lb) of chuck. I trimmed heavily & cut up:
http://i1292.photobucket.com/albums/b579/jhbanks/null_zpsf4280d82.jpg
I chopped 6 medium onion. There are cooking in a 6.5 litre (quart) cast iron pot:
http://i1292.photobucket.com/albums/b579/jhbanks/null_zps410f24dc.jpg
Added the rest of the ingredient from the recipe and it is now in the cooker. I may have stuffed it for others as I added as an extra a couple of pickled scotch bonnet chillies. If so there is going to be a lot of meals for me. The wife will not be happy!!
John

JohnHB
05-20-2013, 01:00 AM
Just out of curiosity the pot is almost full!!!!
John

buccaneer
05-20-2013, 01:36 AM
And the cook?

Looking forward to your pron!

JohnHB
05-20-2013, 06:32 AM
And the cook?

Looking forward to your pron!

Whilst cooking I had a single malt (or three):
http://i1292.photobucket.com/albums/b579/jhbanks/null_zpsc67a58de.jpg
John

JohnHB
05-20-2013, 06:37 AM
After a couple of hours the pot pulled:
http://i1292.photobucket.com/albums/b579/jhbanks/null_zps6a352490.jpg
Then we plated up:
http://i1292.photobucket.com/albums/b579/jhbanks/null_zpsd3276745.jpg
I decided to enjoy a W.A. Wine in honour of the only member banned for life. Thanks Bucc.
John

SmokinAussie
05-20-2013, 08:20 AM
Ooooh... Capel Vale.

Bloody nice. The chow isn't bad either!

Cheers!

Bill

buccaneer
05-20-2013, 07:02 PM
I feel honoured, thanks John!
The goulash looks bloody tasty, I miss it now its gone and Ill be making it again.
Ill use cumin and try the differences in your recipe and mine.
Interesting that they are by the same bloke but slightly different, but cooking is like that.
Love your beverage choices, current budget won't stretch so a little envious.
If I lived closer I'd offer sous chef services for tipples!
:laugh:
Not that you need them.
:yo:

JohnHB
05-20-2013, 07:06 PM
The 1995 Capel Vale Shiraz is drinking well. It will not get any better (particular as it has been drunk).
The dish was a bit too spicy for my wife. The Scotch Bonnett chillies added more heat than intended. But for me the heat was perfect. Plenty of leftovers!!!
John

buccaneer
05-20-2013, 09:38 PM
The leftovers tasted better the next day and the day after.
Typical of these types of dishes.
I admit it is very difficult when I make, say , a Rendang...and need to find the discipline to refrigerate it for a day before hoeing in...I bought more chuck so that will probably happen...