Blu Jam Cafes Goulash Recipes

BLU JAM CAFE'S GOULASH

Steps:

• Place the pork pieces in a large bowl and season with 1 teaspoon salt and one-fourth teaspoon pepper, tossing the pork so that it is evenly coated.
• In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat until hot. Add the pork and sauté, stirring frequently, until the pieces are browned on all sides, about 15 minutes. This may need to be done in batches. Remove the pork to a bowl and set aside.
• Add the sausage to the pot and sauté until the pieces are lightly browned on all sides, 3 to 5 minutes. Strain and set aside with the sautéed pork.
• Add the onions and mushrooms to the pot, along with a little extra oil if needed. Sauté the vegetables until the onions are lightly colored, stirring frequently. Stir in the garlic, caraway seeds and paprika and continue to cook, stirring constantly, until the garlic and spices become fragrant, about 1 minute. Stir in the tomato paste, coating the vegetables evenly, and cook for a minute or two until the paste just begins to darken in color.
• Stir in 2 cups broth and increase the heat to high. Cook, stirring the contents of the pot and scraping any flavorings from the bottom of the pot, until the mixture comes to a good simmer. Add the pork and sausage back to the pot, along with the rest of the stock.
• In a medium bowl, combine the flour and water to form a slurry, making sure there are no lumps. Whisk the slurry into the pot, and bring the mixture to a boil. Reduce the heat to a strong simmer and cook until the meat is tender and the pork almost falls apart, about 30 minutes. Stir frequently, making sure to scrape the bottom of the pot so the flour does not burn.
• Stir in the parsley and potatoes and cook until the potatoes are tender but not falling apart, 10 to 15 minutes. This makes about 2 1/2 quarts stew.
• Season to taste with additional salt, pepper and paprika before serving.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.