Hungarian kettle goulash.
Posted: Mon Sep 17, 2012 13:15
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.
