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Macedonian Goulash

Tested November 4, 2014
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course FlintConeys, Main Course
Cuisine Macedonian

Ingredients
  

  • 1 beef heart
  • 1/2 lb beef kidney
  • 4 lbs onions
  • 1 cup lard
  • 2 Tbsp smoked paprika
  • 1 Tbsp chili powder, hot
  • salt
  • pepper
  • water

Roux

  • 2 Tbsp lard
  • 2 Tbsp flour

Instructions
 

  • Chop the onions to 1/4″.
  • Trim the fat and any membranes off the meats and cut into 1/2″ cubes.
  • Melt the 1 cup of lard in an 8-quart pot, and sauté the onions until browned. Add the meat to the onion and lard mixture, and brown.
  • Once the meat is browned, add enough cold water to cover the meat. Bring the water to a boil and season with salt and pepper. Boil until the meat is fork tender, 60 to 90 minutes, adding more water whenever necessary, again, to just cover the meat.
  • When the meat is fork tender, make a roux in a small pan from the one tablespoon each of lard and flour.
  • As soon as the roux form begins to form, slowly add the paprika and chili powder. Cook for about 10 seconds, then add the spiced roux to the goulash to thicken.
  • Serve in bowls, or over pasta or noodles

Notes

The smell of the dish can be somewhat off-putting to some, but even those diners said the flavor and texture of this dish was quite good. To make it more palatable for Americans, serve the goulash over a bed of cooked-and-drained wide egg noodles, and top the dish with a dollop of sour cream.
Keyword beef heart, goulash