Given the choice, I went with the larger pot. This thing is huge. It's got to be up there with the largest pot Le Creuset makes. So what to do with such a massive Dutch oven?
Hungarian Goulash. Bet you didn't expect that.
Inspired by travel documentaries of Hungary, I decided to make something I have never attempted before. In fact, I've never actually had it before. I researched "authentic" recipes, but having found so many varieties of Magyar Gulyas I had to make my own recipe. Really, according to the internet, Goulash needs beef, potatoes and paprika only to make it authentic. The rest is up to you.
|New knife, too.|
Here it is:
1lb stew beef (like round steak, cut up.)
1 medium onion, chopped finely
1 large potato, cubed
2 large carrots, cut up
fresh parsley, about 1/2 cup
all the world's paprika*
*Note: I have no idea what kind of paprika I used. Honestly, there are sweet varieties and hot varieties but mine just says "paprika". I'm guessing it's not the hot kind because it's not spicy at all, so I used some cayenne for bite. I plan on finding out more about these things, and updating my recipe accordingly.
Sautee the onion in butter or oil until soft but not brown. Add about...3 tablespoons of paprika. Add the beef to brown it.
Once your beef is brown, add the stock, some of the parsley, salt and pepper to taste. Simmer this for at least an hour, but if you can manage two hours your beef should be really tender. Then add the potatoes and carrots (and the rest of the parsley) and cook for about 30 minutes. Check the taste to see if you need to add anything. The broth should be brownish-red and kind of awkwardly thick with paprika.
It's really good. I was also urged not to serve it with any kind of noodles since the potatoes are going to carb you up enough.