Hungarian kettle goulash.
Hungarian kettle goulash.
I premised I write you a recipe for kettle goulash, but 1 picture wort a thousand worlds, so I just link it in for you.
I start with bacon cut up in small pieces, and start to fry it. (If you don't want lard, use oil instead.)
Soon I add the finely chopped up onions, and you can see the rest here.
http://www.chew.hu/the_idiot_foreigners_guide_to/
The difference I make is, that I sear the meat in small batches, just like we sear the (good)steak.
Normally I use about 8-10 lb. of meat, (4 kilograms) Half of it beef, the rest is veal, lam, pork. I also add some tomatoes, and green peppers cut up to small pieces. First I cook the beef for about 1.5 hour, than I add the other meats.
*******Searing the meat first makes better taste for stews too.
*******You may add pinched dough, called csipetke in Hungarian.
1 egg.
Maybe little more than 2 tbsp flour.
Beat the egg, and mix with the flour, to make a stiff dough. Pinch small pieces from the dough (about the size of a hazelnut), but any shape, and about 5 min. before soup is done, or serving, drop them into the boiling soup.
Serve this soup when the meat and potatoes are tender, and the (csipetke) dough rise to the surface.
*******I have wind breaker, because sometimes it gets very windy.
An older picture.......
Some newer pictures.
And it looks like this, when its done/finished.
I start with bacon cut up in small pieces, and start to fry it. (If you don't want lard, use oil instead.)
Soon I add the finely chopped up onions, and you can see the rest here.
http://www.chew.hu/the_idiot_foreigners_guide_to/
The difference I make is, that I sear the meat in small batches, just like we sear the (good)steak.
Normally I use about 8-10 lb. of meat, (4 kilograms) Half of it beef, the rest is veal, lam, pork. I also add some tomatoes, and green peppers cut up to small pieces. First I cook the beef for about 1.5 hour, than I add the other meats.
*******Searing the meat first makes better taste for stews too.
*******You may add pinched dough, called csipetke in Hungarian.
1 egg.
Maybe little more than 2 tbsp flour.
Beat the egg, and mix with the flour, to make a stiff dough. Pinch small pieces from the dough (about the size of a hazelnut), but any shape, and about 5 min. before soup is done, or serving, drop them into the boiling soup.
Serve this soup when the meat and potatoes are tender, and the (csipetke) dough rise to the surface.
*******I have wind breaker, because sometimes it gets very windy.
An older picture.......
Some newer pictures.
And it looks like this, when its done/finished.
Failure to prepare is preparing to fail.
- Baconologist
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- Chuckwagon
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Thank You! I'll try that. I also found the following site that sells Hungarian imports.
http://www.hungariandeli.com
http://www.hungariandeli.com
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- Passionate
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Hello, and thanks everyone.
I got the dishes from Hungary, when I visited, 2 of them.
There are some samples here.....
http://www.google.hu/webhp#hl=hu&sclien ... 80&bih=864
But You'd know it as cauldron......
https://www.google.com/search?q=cauldro ... =firefox-a
Before I retired I used to be a tool room machinist, a friend of mine had a machine shop, in my spare time I made many tri-pods, gave them away for my friends.
The one on these pictures is made from a solid piece of aluminum block, drilled/bored holes in it, and used pipes for legs.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ps....If somebody is interested how the tri-pod head is made, I'll make some pictures tomorrow.
I got the dishes from Hungary, when I visited, 2 of them.
There are some samples here.....
http://www.google.hu/webhp#hl=hu&sclien ... 80&bih=864
But You'd know it as cauldron......
https://www.google.com/search?q=cauldro ... =firefox-a
Before I retired I used to be a tool room machinist, a friend of mine had a machine shop, in my spare time I made many tri-pods, gave them away for my friends.
The one on these pictures is made from a solid piece of aluminum block, drilled/bored holes in it, and used pipes for legs.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ps....If somebody is interested how the tri-pod head is made, I'll make some pictures tomorrow.
Failure to prepare is preparing to fail.
- sawhorseray
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
That looks fantastic, I can just imagine how good it tastes! I sent the link to my two Hungarian friends that I hunt with, their mother has made some meals for me in that fashion of cooking, incredible. She makes a stew with deer ribs, rabbits, and squirrels that is out of this world. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
[quote="Cabonaia" Wow! I need to start viewing the varmints in my yard in a new light.[/quote]
I spoke to my friend Geza last night about a hunt we are planning and told him about what I'd posted. He said I should have specified that what was used were "tree" squirrels and "cottontail" rabbits. His mama could drop a tree branch into the pot and with that gravy it would taste yummy. RAY
I spoke to my friend Geza last night about a hunt we are planning and told him about what I'd posted. He said I should have specified that what was used were "tree" squirrels and "cottontail" rabbits. His mama could drop a tree branch into the pot and with that gravy it would taste yummy. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”