Gypsy Goulash
Course: DinnerCuisine: RomanyDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesGoulash or stew is pretty much the same throughout the world. It is a combination of meat and vegetables with a gravy that is cooked for a long period of time to tenderize the contents of the pot. It is simple and hearty and served up with a loaf of whole grain bread is very satisfying. This one comes from my Father’s family who are Romany.
Ingredients
3/4 cup butter
2 tsp paprika
2 tsp marjoram (crushed)
1 tsp caraway seed (crushed)
1 tsp grated lemon peel
1 clove garlic (crushed)
6 Roma tomatoes chopped
1 lb onions (sliced)
3 lb chicken (I use a whole chicken and cut away the meat keeping the carcass for soup, cut into chunks)
2 tsp salt
1 tsp pepper
3 cups water
2 green peppers cut into strips for a mild stew or a good sized green chilli pepper chopped for a spicy stew
Directions
- In a pot with heat on medium to medium high heat butter until it begins to brown.
- Combine marjoram, caraway seed, lemon peel, and garlic; add to tomato chopped then into the pot. ix in the onions and cook, stirring occasionally until soft.
- Sprinkle paprika over all and blend in well.
- Add chicken that has been tossed in a mixture of the salt, pepper.
- Cook until chicken starts to brown.
- Add water and stir until all ingredients are combined.
- Cover and simmer until meat is tender, 1 1/2 to 2 hours.
- About 20 minutes before serving add green pepper/chilli and cook, uncovered.
Notes
- Chicken can be substituted with any meat of choice. This works very well with rabbit, partridge, pheasant, even quail although they are small and finicky when it comes to finding the bones.
