Trader’s Comfort Food – Hungarian Goulash – Courtesy of my Hungarian Wife

Hungarian Goulash         

Have you ever asked yourself what are those successful forex traders having for a lunch or a dinner.

I bet  that first thing that comes to your mind are those fancy photos that are posted all over the net, representing some young dude , driving a Lamborghini , going for a fancy restaurant and ordering lobster or some huge steak, coupled with some fancy wine.

Well, you couldn’t be more wrong…Depending on the previous week results in trading we go for a Comfort Food-  when things go wrong , or some light versions of everyday meals ( who needs to eat when he/she pocketed 250 pips )

These recipes are for the weeks when we got it all wrong…or better blame it on President Biden, FOMC, crisis in Ukraine and Middle East , some rogue Hedge Fund….

So here it comes :

Hungarian Goulash

Note on authenticity: This is a recipe that is intended to respect traditional Hungarian Goulash. But as with all such recipes, every cook and every family has their own version. I am sure some Hungarians will disagree on something I’ve included! 

     Ingredients     

• 1 kg/2 lb beef chuck , cut in 3.5cm / 1.5″ cubes                
• 1 3/4tsp cooking salt / kosher salt
• 1tsp black pepper
• 1tbsp extra virgin olive oil
• 2 tbsp/ 30g unsalted butter
• 2brown onions , cut into 1cm / 1/2″ squares
• 5garlic cloves , finely minced
• 2capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
• 2tomatoes , cut into 8 wedges then in half
• 1/4cup Hungarian-style paprika
• 1tsp caraway seeds ,

Instructions                                                             

You can use your slow cooker or stove instead

1. Season beef – Toss the beef with half the salt and pepper.
2. Cook onion – Heat the oil and melt the butter in a large oven-proof dutch oven over high heat. Cook onion for 6 minutes until the edges are light golden.
3. Cook beef – Add the beef and stir until the outside changes from red to brown, about 2 minutes. It won’t go golden brown, it’s not supposed to.
4. Add vegetables – Add garlic, capsicum and tomato. Stir for 3 minutes – the tomato will mostly breakdown.
5. Add paprika, caraway and bay leaf. Stir for 30 seconds.
6. Slow cook – Add beef stock, stir, and bring to simmer. Cover with a lid and let it cook on a slow fire.
7. Add potato – The beef should be pretty tender but not quite “fall-apart”. Stir in carrot and potatoes, and cook it another 30 minutes. Beef should now be “fall-apart” – if not, continue cooking for 10 minutes at a time. ( Best results are actually gotten if cooked for like 3-4h )
8. Serve – Ladle goulash into bowls and sprinkle with parsley. Eat as is, with optional bread for dunking!

I would recommend to you to try this recipe, and once you master it, there is one more level to reach: Instead of using the potato, you might get adventurous and try to prepare some dumplings – either potato ones, semolina or plain. What I enjoy often are potato based dumplings….

Warning: use only Hungarian style grounded paprika – sweet.

Even if you are a fan of spicy and hot food (as I am truly) , do not use hot paprika in the recipe – it will turn the taste towards bitter….it has to stay sweet.

When you are serving it in the ball, throw over it some cut bell pepper , and if you are a Spicy Fan , use any kind of hot peppers  that you like…like Jalapeño, Chilli , Scotch Bonnet and up on the heat scale 😀

 The best drink to accompany Goulash is some nice red wine…of your choice, but even a plain mineral water will do. Just avoid sodas like Cola and similar – that will ruin the taste in your mouth.

 I hope you will enjoy this dish, as I am.

Courtesy of one wife (Maria) and one Forex Trader (Moi)