It’s October, Oktoberfest has passed, and it’s getting chilly. Warm up to something beefy, wet, and on a pancake: Hungarian Goulash. Easy to make, good with a nice lager, and it sounds cool.

What goulash is really an excellent example of, is the fond de cuisine of moist heat stewing of meat. Beef stew is another, and I will cover it in an article on pot pies, one of my favorite meals. Goulash Soup, by the way, is made just like goulash, but everything is cut in small dice that can fit in the bowl of a spoon, and the broth is the major ingredient in terms of volume. Just to increase the confusion, I will make a Chile con carne for you, as a goulash! I could also just as well use this technique to make a curry. It uses less tender meat, heavy spicing, and a starch base vegetable, slowly cooked in stock, until very tender and tasty. Just for fun, I’ll break Karl’s rule about tomatoes, while I’m at it.

Ignore this guy’s photos. They’re not terribly appetizing. The recipe rocks.

Goulash, A Rose By Any Other Name… [GlobalGourmet]