"Let's continue our travel to the rich world of Hungarian flavors. I'm sure if you hear that Hungarian culinary, you immediately associate it with the paprika, goulash, goulash soup and bogrács goulash.Actually do you know what's the different between the goulash and the goulash soup and what is the exactly meaning of goulash and bogrács?
Well, as you know goulash, we call it gulyás,pronounced goo-yash is our traditional spicy beef dish, the gulyás word originally means herdsman, while bogrács means the big pot over the open wood fire.
Bean goulash ingredients:
60-70 dkg beef shoulder (or pork leg if you don't like beef), 2 tablespoons oil, 2 medium chopped onions, 3 carrots, 1 turnip, 1/2 celery, 1-2 celery leafs, parsley, 1 medium tomato, 1 fresh green pepper, 4-5 medium sliced potatoes, 1 and 1/2 tablespoon Hungarian red paprika powder, 1 teaspoon ground caraway seed, ground black pepper and salt to taste, water, you may add Hungarian paprika creams (pirosarany and gulyáskrém, if you have)
1. Heat the oil in a large pot and the sliced onions and sauté until they get a nice golden brown color. Add the beef cube and sauté together until the meat begin to whiten. Sprinkle them with paprika powder and sauté a bit more.
2. Add the ground caraway seed, some salt and ground black pepper, pour water enough to cover the content of the pan and let it simmer on low heat for the meat is half-cooked. Add the diced vegetables, the celery leaf, and parsley and some more salt if necessary and add some more (2-3 cups) water too.
3. When the vegetables and the meat are almost tender add the sliced potatoes, in half sliced tomato and green pepper. Let it cook until the potatoes are also soften.
If you like csipetke (Hungarian salt pinched dumpling) make it and put it into your soup! Here you can see my csipetke recipe.
Source: Hungarystartshere.com
28.07.2008