Babgulyás (hungarian Soup With Beans) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This very easy stew relies on the meat and paprika as the primary flavorings. For this reason, I strongly suggest using fresh, good quality paprikas. This goulash can be served over egg noodles, or alone, with a nice, crusty bread. Ingredients:
1lb boneless pork loin, cubed in bite sized pieces |
1lb good quality smoked polish or hungarian sausage, cut into bite sized pieces |
1 large onion, chopped |
4oz tomato sauce |
12oz fresh mushrooms, thickly cut |
2 cans white beans, undrained(cannellini, pinto, navy, etc) can sub 3 cups dried and cooked, if desired |
about 4 cups chicken or pork stock |
1-2t hungarian sweet paprika, divided |
1-2t hungarian hot paprika or spanish smoked paprika, divided |
1/4 cup fresh parsley, roughly chopped |
fresh ground pepper |
*if using hungarian hot instead of smoked, add a dash of liquid smoke to goulash, if desired. |
Directions:
1. Place first 7 ingredients and HALF of each of the paprikas in slow cooker.
2. Cook on low about 6 hours.
3. Remove lid, add remaining paprika and rest of ingredients and cook another 15 minutes or so without the lid.
4. Serve over noodles or with bread.
5. Please note: Apparently there is no real right or wrong regarding goulash. There are as many variations of this, regionally, as there are chilis here, in America. Feel free to add other veggies like root veggies, beef, or even make it meatless and adding another type of bean. The basics are a smokey flavor, and the emphasis on the wonderful flavor of their paprika! :)
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