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Home / Recipes / Hungarian “ghoulash” over savory, pumpkin pancakes

Hungarian “ghoulash” over savory, pumpkin pancakes

Here’s a fall dish that will warm you up with heat, spice and some love on a plate.

Ingredients – goulash

2 large, sweet onions

1 tsp tomato paste

2 ½ lb chuck roast cut into 2” cubes

1 TB caraway seeds

1 TB hot Hungarian paprika (found in 5 oz tins)

2 TB sweet Hungarian paprika (also in tins)

1 tsp minced garlic

2 tsp sea salt

1 carton 26 oz(preferably organic) beef stock

Hungarian "Ghoulash" over spiced, pumpkin pancakes

Preheat oven to 250 degrees F.

Slice onions thinly and place in a large oven-safe pot over medium heat. Put an oven-safe lid on it and let simmer for 30-40 minutes, until soft and caramelizing. Add tomato paste, let simmer for a couple of minutes. Then add meat and all other ingredients. Stir to combine. Bring to a boil, then place in oven for 2 ½ hours or until meat is tender. While it is cooking, make the pancakes below. When meat is tender, remove the meat to a warmed bowl while you reduce the liquid in the pot to 2 cups. Serve meat and sauce over the pancakes.

 

Ingredients – pumpkin pancakes

4 oz all-purpose flour

½ TB baking powder

¼ tsp salt

¼ tsp allspice

¼ tsp cinnamon

1 large egg, beaten

8 oz pumpkin puree

1/3 cup half and half

cooking spray and butter for griddle

 

In a mixing bowl, scale flour, add other dry ingredients and stir with a whisk to “sift”. Add the rest of the ingredients and stir until just combined. Spray a griddle or frying pan with cooking spray, heat to medium high and add a small pat of butter to the pan or griddle. Add enough batter to make a pancake 4” in diameter. Flip when golden, remove when the other side is golden. Serve pancakes under the goulash for a special treat.

 

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.