Hungarian Red Bean Stew Food

HUNGARIAN STEW

Steps:

• Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.

VEGETARIAN GOULASH AKA AUTHENTIC HUNGARIAN BEAN GOULASH

Steps:

• Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
• Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
• Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
• Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
• Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
• Pour the vegetable broth and cook the soup for approx. 5 minutes.
• Add the diced potatoes and cook for another 5 minutes.
• Finally, add the cooked or canned beans and cook for another 5 minutes.

RED BEAN STEW

Steps:

• Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
• Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
• Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

VEGETARIAN RED BEAN STEW

Steps:

• Place the beans and water in a saucepan and bring to a boil. Cover, reduce to a simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat.
• Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.
• Pour the red beans with their liquid into the stockpot, along with the toasted Anchos, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the remaining vegetables and 1 teaspoon salt. Simmer until all the vegetables are soft, about 15 minutes longer. Remove and discard any chile skin that floats to the top. Ladle into large bowls and serve hot with a dollop of Ancho salsa.
• Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne. Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho salsa keeps a few days in the refrigerator.