Cooking Time: Approximately 3 hrs. & 30 min.
Goulash came from the Hungarian word "Gulyas" meaning herdsmen or cowboys. Back in medieval Europe when meat was scarce, it was the herdsmen who provided for the animal to be slaughtered, often times for soup.
Traditional goulash often calls for a splash of wine to round the flavors; the alcohol dissipates, leaving a flavorful enhancement of the other ingredients...but we're not traditional, so we're "whiskeying" this up to get that sweetness and smoky undertones.
The modern typical meat used in making goulash is beef, but it's traditionally made with lamb, pork, beef, and veal -- any cut rich in collagen and fat that could melt gelatinously to thicken and enrich the sauce. The perfect winter dish.
4 tbsp. Butter
2 shots Whiskey (I used bourbon -Very Old Barton)
1 bulb Garlic (minced)
2 cups Onions (Chopped)
1 1/2 lb. Pork Ribs (Seared and seasoned with salt and pepper)
5 cups Beef Broth
1/4 cup Paprika (preferably smoked & Hungarian made)
3pcs. Bay Leaves
3 sprigs Oregano
1 tbsp. Caraway Seeds
1 tbsp. Cumin (ground)
2 tbsp. Ground Pepper
To taste Brown Sugar
To taste Salt
Topping Sour Cream
In a Dutch oven, sear the pork ribs, remove and set aside.
In the same pot, melt the butter and sauté the garlic until brown -- add the onions until it caramelizes.
Pour in the whiskey to deglaze and add the paprika & cumin, mix evenly.
Add back the seared ribs to sit on top of the spices, lower the heat and pour in the broth.
Slow simmer for 2 hours and add in the bay leaf, caraway seeds, brown sugar & salt. Continue simmer for 1 hour more or until the broth thickens and the meat tenderizes.
Flavor with freshly ground pepper and more salt or sugar to taste. Top with a dollop of sour cream and serve.
I find the citrusy spice of the Laddie perfect as an aperitif to this dish. Sipping in between bites, the light maltiness gives a sweet contrast to savory. The dry finish provides the most ideal palate cleanser, cutting thru the viscosity of the pork ribs.
Bruichladdie Laddie Classic