January 25th, 2013 by ironcooker
Goulash is a soup or stew chock full of meat, noodles, and vegetables that comes out of Hungary. The anglicized name goulash is derivative of the Hungarian word gulyás, which means “herdsman.” This dish is representative of what Hungarian cattle herdsman might make to eat while they were out on the range. And that means that this hearty dish is essentially an eastern European cowboy stew.
For centuries, spanning from the Middle ages through to the 19th century, Hungarian herdsmen from the Puszta region drove portions of their great cattle herds to Europe’s biggest cattle markets in places like Vienna, Venice, Moravia and Nuremberg. Along the way, they slaughtered one of their herd to eat, and portions of the carcass no doubt made their way into this spice-filled stew.
Thumbs-Up From Europe!
When these herdsmen brought their cattle to market, they impressed a lot of people along the way. Many in the surrounding countries and on the path to market began to make goulash or goulash-style recipes. It became a popular meal in Austria, Bosnia, Croatia, Germany, Lithuania, Poland, Italy, and the Netherlands, among others. And though goulash is eaten all over Europe, it’s proudly held as a national dish in its native Hungary.
Since it has spread, goulash has taken on various different ingredients, according to the region. It can have a base of beef, veal, pork, or lamb. Often, cuts from the shank, shin, or shoulder are used and the goulash gets most of its thickness from collagen rather than flours or other thickeners. The meat is cut into chunks, then browned with sliced onion and then simmers in water or stock with paprika. Once the meat is tenderized, vegetables and spices go in the pot. When all of the flavors have married and the ingredients are cooked through, it’s all served up with a starch, often a bed of egg noodles.
Grab the Paprika and Get Cooking!
Are you hungry yet? Great! Here’s our take on dutch oven goulash!
- 2 lbs beef tips, cut into 2 inch cubes
- 2 tsp paprika
- 1 small onion, diced.
- 1-1/2 tsp salt
- 3 Tbsp vegetable oil
- 1/4 tsp pepper
- 1 Can whole tomatoes
- 1 cup sour cream
- 4 oz whole mushrooms
- 2 Tbsp flour
- Preheat Five Quart Range Kleen Dutch Oven to 325 degrees.
- Add oil.
- Brown beef tips and onion in oil.
- Add whole tomatoes, mushrooms and seasonings.
- Cover and simmer 1 and a half hours, until meat is tender. Stir occasionally.
- Blend flour and sour cream.
- Gradually stir into meat mixture.
- Heat to serving temperature.
- Serve on noodles or macaroni.
Have you tried this recipe? Do you have your own version of this hearty, pioneering dish? Tell us how you make goulash in the comments below!
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This recipe comes originally from the Dutch Oven genius at dutchovendude.com. Thanks!
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Posted in Dutch Oven Recipes | 4 Comments »
January 20th, 2013 by ironcooker
All Adventures should start out with careful planning. We would like to touch
on a few details on hiking adventures that should be a benefit to all.
1. Always research the area you plan to visit.
You will want to talk to friends that have been there before & talk to the local officials before
hiking on trails that you are unfamiliar with.
2. Make a planned chart with details that you leave behind telling where you are going.
3. One of the most important. A detailed check list of everything you plan to take with you.
4. Take time to read other blogs on their Hiking adventures.
There are some great blogs with detailed articles that you will want to read, we are listing some below.
For the adventurists of us there is two mid winter hikes you might want to attend in the state
of Tennessee. The Department of Environment and Conservation’s Division of Natural Areas will host two guided day hikes at Middle Tennessee natural areas on Saturday, January 26
Be sure to dress for severe weather with warm coats & boots. For details you can call
(931) 239-0065 when calling ask for Robin. Reservations are required by Jan 24th.
For details on this and other hiking information visit The Smokey Mountain Hiking blog
Some other great resources for Hiking adventures that have been very helpful to us are
http://www.ironcooker.com/blog/outydoor-hiking/outdoor-adventures/ this articles supplies different
items that you want to look at taking with you on your outdoor hiking or camping adventure.
For camping, cooking & hiking adventure ideas you will want to read my friends blog also.
The campside Chef. With his wonderful stories & pictures of many outdoor Hiking Adventures you are
sure to enjoy. Be sure to ask about his new book too!
Posted in Outdoor Hiking | 1 Comment »
January 11th, 2013 by ironcooker
The dutch oven has a long history. As a European import to the colonies that would become the United States, this humble cooking pot became one of the most valuable pieces that a person could own. Its design allowed for both in-home cooking and transferred well to outdoor life. Mountain men, fur trappers, cowboys, and other pioneers thought of the dutch oven as one of their most valuable possessions.
Since in-home amenities have evolved over time, dutch ovens have retained a certain mystique that parallels those pioneering individuals of our past. Some of the most popular recipes give a respect to that spirit, even if the ingredients differ some from what is authentic.
Cowboy beans are a great example of such a dish. Cowboys were certainly fans of beans baked in a dutch oven. Many varieties of beans contain what is referred to as slow carbs, meaning that the caloric energy that they contain is processed over a longer span of time than foods like sugars and grains. They’re also a great source of water-soluble fiber, which can make its way into the blood stream and clear congestive substances out of the arteries. For cowboys, means would have provided a great way to maintain energy, stay healthy with a high-protein or high-fat diet, and (maybe most importantly) stay regular.
Most recipes you see today for what are called “Cowboy beans” are more about character than they are authenticity. Many of these recipes include Texas-style barbecue flavors that incorporate tomatoes and sweet bases. Ingredients like ketchup and barbecue sauce would’ve been foreign to a cattle man who was more at home on the range than in the big city, but these recipes aren’t about authenticity—they’re about a enjoying the many flavors of the dish.
Bring on the beans!
For this recipe, you’ll need the following ingredients:
- 1 2-lb. can of pork and beans
- 4 slices of bacon, sliced into squares (maple-cured or hickory smoked preferred)
- 1 onion, chopped (about 1 cup)
- 1/2 cup of brown sugar
- 1/4 cup of yellow mustard
- 1/4 cup of ketchup
- 1/8 cup of cider vinegar
- In a Cast Iron 4-Quart Round Dutch Oven , place beans, onion, brown sugar, mustard, ketchup and vinegar. Mix thoroughly.
- Place bacon on top of the bean mixture, being careful to cover the top as much as possible.
- Cover and cook at 350 degrees at least 1 hour.
This recipe serves 8 to 10 people.
Have you tried this recipe yet? This is the type of dish that just wants to go with other southwestern barbecue fair, like cornbread and beef ribs. But it’s equally at home alongside franks and potato salad. Don’t be afraid to make your own adjustments—this is a recipe that just begs to get a special ingredient that becomes a family secret. Tell us in the comments how you enjoyed your cowboy beans and what you served them with!
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Thanks to dutchovendude.com for the offering the great recipe that this version is based on!
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Posted in Campfire Cooking, Dutch Oven Recipes | 18 Comments »