Fiery Hungarian Goulash Spice Paste (Gulyáskrém)

Dishes history

1. The goulash cream or paste is a condiment for the quick and easy preparation of goulash dishes and stews or simply for refining various dishes. There are many recipes because every family uses and swears by different ingredients. Here is our recipe for an Austrian modified cream.

preparation

1. Finely chop the onion and roast it until golden brown in hot oil, then simmer on a low heat until soft.
2. After about 10-15 minutes, use the chopped habanero (depending on size, use 1 / 2-1 piece. Note the habanero has 10 “Scoville” heat and is extremely hot, so I recommend a jalapeno, piri-piri, as an alternative ) Mix in and let the whole thing continue to steam.
3. Now add the paprika and caraway seeds, press in the garlic and stir. Let simmer for 2-3 minutes.
4. Add the tomato paste and a dash of water with a splash of vinegar, salt and pepper and reduce / simmer on a low level.
5. In order to get the typical paste-like consistency, the goulash cream has to be reduced slowly (for about 30-45 minutes while stirring regularly and adding small amounts of water) until the onion pieces disintegrate. Alternatively – to save time – you can puree the paste with the hand blender.
6. Fill into a boiled glass, fill / cover with olive oil or tasteless rapeseed oil to just below the edge of the glass.

Preservation / preservation without mason jars

1. You can find tips for waking up on the Internet. For jars with screw caps, here is my tip: Fill the still hot paste into boiled jars up to the edge, but put the lid on but do not close it tightly yet. Place the jar in a boiling water bath for a few minutes. The remaining germs are killed by the heat, the remaining air expands and escapes. Now screw the lid on tightly, take the glass out of the water bath and turn it upside down (on the lid) and let it cool down. The paste can be kept for several weeks in the refrigerator or in a cool place protected from light.
2. Alternatively, you can rinse the storage jars with Atamon (sodium benzoate E 221), which has a preservative and germicidal effect, or mix the appropriate amount of Atamon with the paste. In this way, the paste / cream is preserved for months. I prefer the first method because it uses less preservatives.

Tip “quick kitchen”

1. Fry the meat in a little oil, add 3-4 tablespoons of goulash cream, stir, heat briefly and the whole thing can be served.