Guláš O'Clock (Pacific Time)

Last month when we had visitors and my brother came home, I decided to attempt to make guláš.  It was a bit daunting to think about being my own guláš master, because I didn't want to screw it up.  But with Rudy's excellent training and my brother's superior cooking skills it turned out really well.  I was quite pleased.

The real obstacle to making genuine guláš wasn't the ingredients--I brought several packets of guláš spice back with me--but the cooking itself.   It's just not possible to build a fire in the backyard, and even if it was, we don't have the proper "bucket" and stand.  In the end we resorted to the method pictured here: sticking the pot on the grill.  Perhaps unorthodox by Slovak standards, but it worked.

Here's the general recipe we used.  I couldn't estimate amounts for the peppers and tomatoes; I just put as many as felt right. 

equal amounts (2 pounds each) beef and pork, cubed 
2 large onions, diced
about 1 pound potatoes (enough to fill up a large mixing bowl)  
bell peppers, chopped
tomatoes, chopped
paprika
salt and pepper to taste
beer (optional) (we used some my brother brewed)
1 packet guláš mix (25 g: salt, paprika, cornstarch, cumin, black pepper, garlic, onion, coriander, marjoram, chili pepper, green pepper)
 

In a large, heavy pot, cook the onions in vegetable oil or lard until translucent. Add the meat, cover, and cook over low heat, stirring occasionally, until 70% done.

While the meat is cooking, cut the potatoes. Most of the pieces should be stew chunk-size, but some of them should be smaller, finer pieces, to thicken the guláš. Place the potato pieces in a bowl and cover them with water. When the meat has cooked enough, pour the potatoes and water into the onion-meat mix. Add paprika and stir until everything is well mixed.

Cook covered at a low simmer for about another 20 to 30 minutes, until the potatoes begin to soften. Add the peppers and tomatoes and more water or beer if the guláš looks too thick. Add more paprika or salt and pepper. Simmer for another 15 or so minutes, until all the vegetables are cooked. Enjoy with bread and a cold beer. Dobrú chuť!