Alton Brown's Goulash Recipe?

I was watching Good Eats 'Stew Romance' episode tonight and he made Goulash. It is a pretty simple preparation that I have a good idea how to prepare and after the episode I went to the website to check; meat cut, times and temp and the recipe was not listed. Only the beef stew recipe.

It is on again at one am but setting the recorder... transcribing the data... typing it into the computer...

Does anyone have it electronically (even a scan from his cook book)? I did Google without success.

Thanks in advance!

Being a huge AB fan myself, I found some time ago a Good Eats Fan Page. Tonight's episode, called Stew Romance, has been transcribed by the good folks who manage the Good Eats Fan Page. So if you have the transcription, along with the recorded tape, I think you're in good shape. So you don't need to transcribe it, someone's already done it for you!

http://www.goodeatsfanpage.com/Season11/stew/stewromance.htm

Hope this helps!

Sharona

That is exactly what i was looking for! Thanks!

I remember that website from the 'Cubing the Round' episode but I had trouble finding this episode there tonight.

Thanks again!

There's also a show listing on the Food Network site complete with recipies
Stew Romance

Recipe looks pretty good, but nothing like an authentic Hungarian goulash (which, I admit, the recipe is only listed as "beef stew," but in the transcript he refers to it as Hungarian goulash--hence my bringing about this caveat. If your aim is to reproduce the style of goulash you'd get at a place like Paprikash or Epicurean Hungarian, this is not the one.)

And when he does the real Hungarian recipe, he can call the episode Goulash Archipelago.

Actually during the episode he made two dishes. One being the goulash and the other beef stew.

I will admit that when I make goulash I rarely put many vegetables in except for flavor or thickening but I was impressed with his braising of the meat and would like to use the cut of meat (English cut plate short ribs).

Also the method of preparing the meat sounded good too... Sear, braise in a paste coating, cool, refridge, reheat sounds tender. Sounds better than my brown and simmer.

Mmmm... Goulash!

Panther in the Den wrote:A
I will admit that when I make goulash I rarely put many vegetables in except for flavor or thickening but I was impressed with his braising of the meat and would like to use the cut of meat (English cut plate short ribs).

The typical Hungarian goulash, pörkölt actually doesn't usually have any vegetables other than onion and (possibly) tomato in the form of paste. I've never used short ribs in a goulash recipe, but it sounds to me like it would be pretty tasty.

Panther in the Den wrote:Actually during the episode he made two dishes. One being the goulash and the other beef stew.

...snip...

Mmmm... Goulash!

Well, first I have to admit I did not see the show, but I did read the transcipts thoughtfully provided above. Unless an entire half of the show did not get transcribed, respectfully I have to point out that he only made one dish but it did have two major steps...one involved cooking the meat and the second involved adding the meat to the veggies. It's the same one listed on the Food Network link I offered above. Perhaps if I were to actually watch the episode it would appear as if the meat cooking part were the goulash and the other part were a different kind of stew.

I started reading more of the transcript, and I've found several places I disagree with Alton: "Hot" paprika is indeed called "hot" because of its spiciness, not pungency. Hot paprika is made by grinding the entire pepper into a powder. Sweet paprika is made by grinding the pepper without the seeds and the veins (where the capscaisin--the heat--mostly resides.) A good Hungarian sweet paprika is indeed pungent--it smells overwhelmingly of red bell peppers.

Also, paprika is almost always added into an oil (usually after frying up your onions, you watch the heat, dump in the paprika [don't let it scorch], stir around for a while, and then add the rest of your ingredients). The reason this is particularly important is the flavor compounds in paprika are not water soluble. In order to properly flavor your food with paprika, it really needs to be dissolved in oil. When people complain that paprika is flavorless, part of the reason is that it's not being used properly (and another part of the reason is most supermarket paprika is crap.)

Made the dish today. What, you say, it's 83 out and you ran the oven for four hours? Yes, well my house absorbed a lot of cool night air and stayed pleasantly cool all day.

A little over 3# of short ribs from Super H mart, a pound of potatoes and an onion, and a few pantry staples (cider vinegar, paprika, worcestershire, herbs and tomato paste), and it's a hell of a meal!

I was concerned that I'd over-rendered the ribs in searing them -- a lot of fat came out, but to no harm. The long, slow cooking, coated in the above parenthetical items, left the meat falling apart, and the gooey gelatinized connective tissue could mostly be separated from the meat as it cooled (yes, some of you revel in such slimy meat by-products, I don't. But my dog sure did). The liquid separated nicely into a cake of orange fat, and about a cup of gelatiney gravy, which flavored the potatoes and onions.

All told, it rates about an 11 out of 10 on the umami scale. Rib meat always has been one of my faves for beefy flavor, and the seasonings compounded it. This will definitely become part of my weekend-cooking repertoire, perhaps with some variations in flavor.

We rounded out the meal with fresh buttermilk bisquits and a spinach salad with maytag blue and a balsamic vinaigrette. The recipe said it serves four -- we've got another good sized serving left.

Made it again, kicked up with all smoked paprika. I haven't gone for the stew part itself, freezing the rest for a party next weekend, but used 1/4 the pulled meat to make a ragu -- truly awesome for a quick sauce.
Note that I started with 8 lbs short ribs, and the yield was about 3lbs meat, 3lbs bone and gristle, 1.5 lbs gelatinous juice and fat.

This is severely modified from Mario Battali's Boar Ragu recipe, which starts with raw boar meat:

10oz meat pulled from braised short ribs, shredded and chopped fine
4 cloves garlic, minced
1/3 a red onion, chopped fine
1/2 carrot, minced (shredded then chopped, actually)
10 oz tomato sauce (I used jarred, I was busy today)
1/2 tsp dry rosemary
1 C red wine
1 tsp red pepper flakes (Mario called for a tbs, even this was a lot)
salt and pepper to taste
4 tbs olive oil and/or fat from the short ribs
fresh Fettucine made with 1.5C flour, 2 eggs

Heat oil or fat from the ribs in a large saucepan
Add garlic, onion and carrot and cook until well wilted, about 7 minutes
Add the rosemary, wine, red pepper and tomato sauce and bring to a boil
Add the meat and simmer for about 15 minutes.
Meanwhile, boil water and cook fettucine for about a minute until rather stiffly al dente. Drain and add to sauce and toss to coat.
Serve with parmesan and parsley

Pix will be added later.