New recipes

Goulash in the cauldron - 1000

Goulash in the cauldron - 1000

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

My dears, I also came up with the recipe with the number 1000. You won't find a cake with me. I thought I'd invite you to a goulash on the green grass. That's right - in the cauldron. We can really decree that it is "the day when I pamper my wife". The ladies socialized and the gentlemen cleaned vegetables and cried next to the onions. you have quality ingredients, the preparation will be with an extra flavor. Sunday was more than perfect !!!

Bogracs la Ceaun

We slice the meat first. We clean the onion and cut it into small pieces. Peel a squash, grate it and slice it. Roast the tomatoes in hot water and remove the skin, then cut them into slices or cubes. Peel the potatoes and cut them into cubes.

Put about 6 large tablespoons of lard in the pot and heat the chopped onion and finely chopped peppers on the hot lard (if you don't forget to buy them ...). First add the beef (deer) over the fish, season with salt, pepper, delicacy and add the chopped tomatoes. Stir and let it boil for a few minutes, then add enough water to cover the meat and let it boil.

When the meat is half cooked (if necessary, add a little more water) and the water has decreased, add the portioned pork. Let them cook together for a few minutes then add the sliced ​​vegetables.

We heat them together with the meat and then we add gulyas paste, 1 tablespoon of paprika, 1 teaspoon of ground cumin. Mix all these ingredients well with the meat and add enough water to cover the meat with 2 palms.

Let it boil further and add the sliced ​​hot peppers. Taste and if necessary season with salt or delicacy. When the meat is cooked, add the diced potatoes (if the bogracs is too thick, add a little more water).

While the potatoes are boiling, prepare the dumplings for the bogracs as follows. In a bowl put 2 eggs, 1/2 teaspoon salt, 7-8 tablespoons flour and mix. Add 1 tablespoon of grated butter and mix well and add enough water to get a dough that is not too thick or too thin to flow too hard.

With the cookie cutter, break the dumplings directly in the pot when the potatoes are cooked (if you don't have a machine, the dumplings can be broken with a teaspoon) and let them boil for a few minutes.
Serve hot.

Goulash in the cauldron - 1000 - Recipes

A fun teambuilding, in a wonderful area, with great people. this is how I can describe this event in a few words.

The location is called Hader Chalet, In the heart of the forest, Siriu, Buzau county. a wonderful landscape and all the necessary facilities to feel in heaven.

Quietly, hearing only the birds and the clash of wine glasses, relaxed with the teambuilding participants, I prepared a goulash in the cauldron! They all chopped, cut, portioned. if a goulash tastes came out.

I also organized a spice recognition contest, with a prize. Participants had to recognize as many spices as possible from the 12 types of spices and herbs. We had fun at this contest, we chose very hard to guess spices such as anise seeds, star anise, Vietnamese cardamom, chilli flakes, allspice berries, juniper berries, cinnamon flower, etc. I laughed, I didn't guess at all, but it was a lot of fun.

Sheep stew with beer in the cauldron

Yesterday I bought a small cast iron kettle. It is known that cast iron pots are healthy for cooking, durable and advantageous in the long run, and the food cooked in the cast iron pot will have an exceptional taste.

Also yesterday, my husband found sheep meat (pulp) at Cora's and today, he started cooking, I being just a little help as a cook.

For the sheep stew you need:

  • 800 grams of mutton
  • a large onion
  • 2 carrots
  • a parsley
  • a quarter of a gulie
  • 2 tablespoons paprika
  • 70 ml whiskey
  • a 0.33 l beer
  • goulash cream (2 teaspoons)
  • sunflower oil

The mutton is soaked in oil and beer in the evening.

Chop onions and vegetables. Put the onion to harden, and when it has become glassy, ​​add the paprika, mix and add the vegetables.

Then add the meat and, after it has hardened a little, add the whiskey, goulash cream, beer.

They are placed one by one, letting 5 minutes pass between them.

Then let it simmer for another 5 minutes, cover and simmer.

After 20 minutes, add the apple juice and diced potatoes.

Leave it to boil for another hour and a half, on low heat, and serve it with mashed potatoes or polenta.

On the same topic:


With the necessary apologies, this is no longer sheep stew, it is sheep goulash with beer, in stew you do not use goulash cream, instead you use tomatoes in broth or finely chopped fresh tomatoes or simply tomato paste to which we add spices combined: salt, pepper, paprika, ginger (if it's fresh it's great) etc .. (according to everyone's taste) & # 8230 & # 8230. Recommended in the case of sheep, it is present among spices in addition to garlic and a small amount of mint. # 8230 soy sauce) & # 8230. I'm sure your sheep goulash is super good, but like I said it's not stew & # 8230.

By the way, in the recipe, at some point the APPLE JUICE is passed, but you don't talk about it in the ingredients & # 8230

Lamb goulash, the traditional Hungarian recipe

Do your loved ones like lamb? Then you can prepare a delicious Hungarian lamb goulash recipe. It is ready in about two and a half hours, but you will have a tender, fragrant and nutritious lunch.

Ingredients for lamb goulash:

3 slices of bacon, cut into small pieces
2 medium onions, cleaned and cut into thin slices
900 grams of lamb, diced
2 tablespoons paprika
1 teaspoon salt
1 teaspoon cumin seeds
1 clove of garlic, cleaned and finely chopped
1 medium green pepper, sliced ​​and chopped
1 medium red pepper, cut into slices and chopped
1 cup of water
3 medium potatoes, peeled and cut into larger cubes
1 large, cut tomato

4 steps to prepare lamb goulash:

1. In a cast iron skillet, cook the bacon over medium heat until golden brown in a little vegetable oil. Using a spatula, remove the bacon on paper towels to drain the oil, but keep the one in which it was cooked in the pan.

2. Add the chopped onion to the pot and cook until soft. Remove the onion from the pot and set aside. Add the lamb and cook over medium-high heat on all sides until golden brown.

3. Put the bacon and onion back in the pot, together with the paprika, salt, cumin, garlic and half the amount of chopped peppers. Add water and bring to the boil. Reduce heat, cover and simmer for an hour and a half. Add more water if needed.

4. Mix the remaining peppers and potatoes and bring the composition to a boil. Reduce heat and simmer for another 20 minutes. Add the tomatoes, cook for 10 minutes or until the meat and vegetables are tender. Adjust the spices, if necessary.

If you found this article useful, LIKE our Facebook page, where you will find at least other equally interesting articles.

Transylvanian goulash

Transylvanian goulash recipes: how to cook Transylvanian goulash and the tastiest recipes for vegetarian goulash, Viennese goulash, bread goulash, beef goulash, turkey goulash, mushroom goulash, Hungarian pork goulash, chicken goulash.

Transylvanian goulash

Meat dishes 100 g. Beef pulp 50 g. Smoked sausages 50 g. Onion a little oil for fried corn 15 g. red bell peppers 2 g. minced garlic 1 g. ground cumin 1 g. paprika 100 g. potatoes 1 g. pepper paste 1 bay leaf 3 g. beef concentrate 10.

Transylvanian goulash

Meat dishes 1.5 kg onion 1 kg potatoes & nbsprosii salt pepper a tablespoon paprika sweet chopped parsley water water

Beef goulash

Potato, Sweet paprika, Beef sparrow carrots 3.2 kg onion 1.1 kg red kapia pepper 0.8 kg, carrots 0.5 kg oil 0.1 l & nbspuncture 0.3 kg & nbsppiper salt & nbspfruits bay paprika sweet pasta gulas eggs 3 pieces potatoes 2.5 kg parsley leaves

Goulash with mushrooms

Food, Vegetable dishes beef mushrooms potatoes onion pepper carrot something parsley goulash paste sweet paprika salt, pepper, oil, water a tomato

Pork goulash with peas

Meat dishes 1 kg frozen peas. 1 kg pork goulash (lean pork meat). 1 can chopped tomatoes in tomato juice. 2 or 3 tablespoons of extra virgin olive oil. 1 large red onion. 2 bunches of green dill. salt, dried tarragon, fresh pink pepper.

Beef goulash

Meat dishes 1 kg beef (pulp) lard paprika 2 peppers kapia 5 onions 1 carrot 1 hot pepper 1 canned tomatoes red wine salt pepper spices for Hungarian goulash from fuchs parsley

Veal goulash with vodka

Food, Meat dish 400 g veal 2 tablespoons olive oil 1 large onion 1/2 teaspoon paprika (paprika) 1 knife tip hot paprika salt 1/2 teaspoon cumin 1 thyme 1 clove garlic 500 g potatoes 4 fresh tomatoes 1/2 cup vodka 1 tbsp.

Smoked goulash and potatoes

Meat dishes 500 gr pork for portioned goulash 8 pieces of boneless smoked ribs 1 onion 1 carrot 1/2 red pepper 4 suitable potatoes 200 gr peeled tomatoes 1 tablespoon tomato paste 2 tablespoons vegetable sauce pepper salt 1 teaspoon paprika .

Easter with salted cheese

the same ingredients as in my Moldovan-Transylvanian cozonac cheese focsani cheese eggs

Cozonac Ardelenesc - Eny -

Vanilla 1 kg flour, 4 eggs, 1 glass of 200 gr. Oil, 22 teaspoons sugar, 50 ban yeast, 1/2 sweet milk. peel from a grated vanilla lemon.

Delicious Transylvanian chicken paprika with sour cream

Meals, Meat dishes a chicken, a bunch of parsley, an onion, paprika, pepper, salt, 1/4 kg. sour cream, a tablespoon of flour

Transylvanian lunch

Red onion, Cucumber, Water a slice of bacon 0 piece of Telemea cheese 1 red onion 1/2 cucumber 1 red soft bread salt

Transylvanian chicken borscht with sour cream

Soups and broths, Chicken back borscht, wings, 1 suitable onion, 1 bucket of sour cream, 1 box of tomatoes, 1 large potato, 1 kg of borscht, 3 carrots, delicate, salt, thyme, pepper, parsley, noodles, 3 eggs, optional and 100gr of rice

Transylvanian Guides

Meat dishes 700g fresh pork shoulder 3 onions 4 carrots 1 celery root + leaves 1 bell pepper 1 hot pepper 5 potatoes 1 tablespoon oil 1 teaspoon cumin seeds 2 tablespoons tarhonya (short barley pasta) 3 strands fresh thyme 2 dill flowers fresh 1 sheet.

Pizza Anca

Pasta and pizza pour 8 personnes 200g cottage cheese 100ml sour cream flour as much as yeast as a nut 50ml oil 1 red bell pepper a handful of salted green olives 2 tomatoes 100g cheese 100g sheep or cow's milk grated 100g salami of your choice.

Moldovan-Transylvanian cake

Yolks 1 kg high quality white flour 200 g caster sugar 8 yolks 200 g butter 1 teaspoon grated fine salt peel from a lemon and an orange 2 sachets vanilla sugar vanilla and rum essence 330 ml milk 160 ml whipped milk 60 g fresh yeast .

Gulas Szekler

Meals, Meat dishes a sauerkraut (appropriate size), 500 g pork, 3 suitable onions, 300 ml broth (maybe even more), spices (thyme, pepper).

Cauliflower goulash

Foods with vegetables 1 cauliflower 2 tablespoons oil 1 onion and 2 green onions 1 teaspoon paprika salt pepper 1 teaspoon vinegar green parsley leaves

Mushroom goulash

Food, Mushroom dishes 1 kg fresh mushrooms, 3-4 potatoes, 1-2 onions, 100 ml oil, 1 tablespoon paprika, 1 teaspoon coriander, 1 teaspoon flour, salt, pepper.

Between stew and goulash = cauldron

Meat dishes 2 turkey legs 1 white onion 2 green bell peppers 2 carrots 1 kg new potatoes oil salt pepper paprika hot pepper bay leaves chopped greens

Gulas is coming

Meat dishes 700 g veal meat 2 onions 2 tablespoons butter (lard) 2 teaspoons cumin 2 teaspoons marjoram 3-4 cloves garlic 350 ml beer 1 cup water 1 teaspoon salt 6 potatoes 2-3 teaspoons paprika 2-3 tablespoons pepper paste ( gogosar) oil

Spicy potato goulash

Foods, Potato dishes 500 g potatoes, 1 hot pepper, 1 onion, 1 carrot, 4-5 tablespoons oil, paprika, 2-3 tablespoons tomato juice, salt, pepper, 2-3 cloves garlic, parsley, dill.


Meat dishes, Meals with vegetables and vegetables ingredients: veal-1kg tomatoes in a box- 500g potatoes-8 paprika-1 tablespoon onion-2 oil-1/2 glass salt concentrate soup-500ml.

Beef goulash

Meat dishes 600 gr beef 3 suitable onions 3 tablespoons fat or oil 2-3 cloves garlic salt to taste 2 teaspoons paprika - paprika 1 teaspoon cumin seeds 1 teaspoon marjoram

Gula soup

Soups and broths, Meat soups 300 gr pork, 80 gr carrots, 80 gr parsley, salt, pepper, 1 onion, 1 egg yolk, 2 tablespoons flour, 2 potatoes

Steak November

Potato 1 magic bag knorr for chicken or pork with wine 700 g pork goulash 2 -3 potatoes 1 smoked fatty sausage 3 cloves of garlic 1 glass of red wine 3 tablespoons broth / tomato paste 3 tablespoons oil 2 tablespoons grated Parmesan

Sheep goulash

Meat dishes 1 kg mutton 50 g lard, 300 g onion 1 kg potatoes 50 g tomatoes 150 g bell peppers. paprika (paprika) pepper salt, cumin bay leaves,

Turkey gourds

Meat dishes, Main course 450g turkey meat, minced 400g canned tomatoes 3 cloves garlic, chopped 1 cup tomato juice 2 teaspoons sugar 1/2 teaspoon dried basil 450g pasta


Meat dishes 4 onions, 2 red bell peppers, 2 yellow bell peppers, 2 green bell peppers, 1kg beef, 6 tablespoons olives, 8 tablespoons paprika, 2 tablespoons broth, 250ml red wine, 6 tablespoons sour cream, salt,

Goulash with pork

Food, Meat dishes, Christmas about 500 g pork 2 onions 2 red peppers 1 can of tomatoes 1 kg potatoes salt pepper pepper paprika bay leaf 1 tablespoon tomato paste

Potato goulash

Carrots, Paprika 2 suitable onions 2 carrots half red pepper half green pepper 400-500 g beef a sausage 800-1000 g potatoes oil salt pepper paprika spices for potatoes 2 lg of the secret of taste

Bean beans goulash

Meat dishes 3 handfuls of dried beans 1 red onion 1 white onion 4-5 cloves garlic 2 tablespoons donut paste 1 teaspoon grated paprika 1 teaspoon grated pepper one knife tip: - cumin - thyme - oregano - tarragon 300 g smoked sausages 200 g kaizer patrunjel.

Fajitas with red bean garnish

Meat dishes 300 g pork goulash 300 g pork liver 4 large mushrooms 2 head slices chest green onion 2 pieces 1 red bell pepper red beans (1 preserve) 1 head garlic 100 g green beans pods 100 g corn 6 sticks salt and pepper

Gulas in paine

Meals, Meat dishes -500 g pork muscles (no fat) -6 medium potatoes -2 large or 4 small onions -1 carrot -1 pepper -1 teaspoon paprika -salted salt -chili to taste -piper - tomato paste / tomatoes in broth / tomato juice / 3 peeled tomatoes -2 ligura flour.

Hungarian goulash with new potatoes

Meals, Meat dishes 1 kg lean lean pork 2 onions 1 carrot 1 yellow pepper 10-12 smaller potatoes 300 gr tomatoes in own juice 1-2 tablespoons tomato paste 1 tablespoon paprika paprika salt green parsley pepper 3 garlic cloves 3 tablespoons oil

Peas with Goulash

Meals, Meat dishes 1 kg goulash, 2 jars of peas 800 g, 150 ml oil, 4-5 onions, 1 carrot, 10-15 green bean pods, half a zucchini, 200 ml tomato juice, 2-3 teaspoons tomato paste, 20g starch, delicate knor, 2 teaspoons sugar, salt to taste, parsley and.

Goulash in the cauldron with beef

Soups and broths, Meat soups 250 g beef back, 200 g bacon, 300 g cabbage, 300 g assorted vegetables, 1 onion, half a celery, 1 can dried beans with chilli or 200 g dried beans mixed, 1 tomato, 1 smaller ciolan, 50 ml oil, 1 clove garlic, salt, pepper, leaves.

Beef goulash - the original Hungarian recipe

Cooked food, Potato dishes, Meat dishes 750 g beef 40 g oil 2 red onions 4-5 potatoes 3 carrots 1/2 celery 2 tomatoes 1 red bell pepper 4 cloves garlic parsley salt pepper paprika for dumplings: 2 eggs 2 tablespoons water 150 g salt flour

Hungarian goulash with pork

Meals, Potato dishes, Christmas pork (skinless mussels) 500 g 2 yellow or tomato bell peppers 2 carrots 2 onions a box of diced tomatoes in tomato sauce oregano garlic pepper 2 cloves chicken thyme thyme curry paprika knife tip 6 smaller potatoes.

Hungarian goulash

Meals, Meat dishes for 5 servings: beef - 600 g onion - 400 g bell pepper - 200 g carrots - 100 g celery root - 100 g tomato paste - 100 g potatoes - 800 g oil - 100 ml flour - 100 g eggs - 1 piece green parsley - 1 tbsp water - 300 ml hot peppers.

Calf stew.

Meat dishes 1 kg of veal goulash (veal pieces). 1 tablespoon food starch. 100 gr red wine. 1 cup of red wine (for macerating or slicing the meat). 1 tablespoon soy sauce. peppercorns. 2 bay leaves. 1 boiled potato (optional). 2 tablespoons tomato paste.

Goulash with potatoes and pork

Meals, Meat dishes, Christmas 1 kg pork 2 tablespoons lard 500-800 kg potatoes, 5 small onions 1 carrot, 0.5 l broth, 2 teaspoons paprika and / or hot salt, pepper, 1 sprig of thyme, 1 teaspoon crushed cumin, 2 bay leaves, parsley and green onion leaves

Beef Goulash

Meat dishes 400g beef 2 larger red onions 1 red bell pepper 1 tablespoon paprika 3 tomatoes 2 tablespoons tomato paste 4 cloves garlic 100ml cooking cream from milli 2 tablespoons oil salt pepper for dumplings: 2 eggs 2 tablespoons oil 1 teaspoon butter.

Beef goulash with mushrooms

Meals, Meat dishes 1,500 g beef 4 onions 5 kapia peppers 2 hot peppers 400 g tomatoes in broth 150 g mushrooms 100 ml olive oil 400 ml plain water 2 tablespoons paprika 1 teaspoon paprika 1 tablespoon cumin seeds 1 tablespoon delicate 1 leg green parsley.

Fish goulash

Peppers, Green peppers 400 gr fillets over a large onion or two small 1 clove garlic a little oil 1 tablespoon sweet paprika half a teaspoon hot paprika 125 gr cherry tomatoes a green pepper 2 tablespoons flour 0.5 liter of juice of vegetables a knife tip of.

Croatian chicken stew (Hrvatska piletinu gulaš)

Meals, Meat dishes 600 g boneless and skinless chicken breast 7-8 large and ripe tomatoes 1 red onion 1 capsicum 1 tablespoon chopped garlic 200 g sliced ​​mushrooms 1 teaspoon ground black peppercorns paprika vegeta podravka chicken flavor 100 ml water 100 ml wine.

Authentic goulash with dumplings and potatoes

Meat dishes, Beef, Potato dishes 1 kg beef (pulp) 2-3 onions 2 tablespoons lard 2 tablespoons paprika (paprika) 1 tablespoon cumin 2 cloves garlic 250 g canned tomatoes 2 carrots 3-4 potatoes salt pepper 1 red bell pepper 2 bay leaves for decoration for dumplings: an egg.

"M'nazaleh batatas" - Gulas arabesc

Meat dishes -500 grams of beef cut into pieces of about 4-5 cm -1.5 kg potatoes -2 glasses of rice -3 medium-sized onions -5-6 cloves of garlic -2 tablespoons of paprika 3-4 bay leaves -2 strands of green rosemary -parsley leaf -2 tbsp.

Beef goulash

Meat dishes - preferably the amount of beef pulp depends on the number of people for whom we are preparing to cook. - potatoes: for half a kg of meat a kg of potatoes. - vegetables: carrots parsley root pepper kapia verde gogosar onion 4-5.

Beef goulash

Meat dishes 600g diced beef 60g flour 3 tablespoons vegetable oil 1 large onion cut into thin slices 1 seedless green pepper and finely chopped 2 diced carrots and chopped 1 finely chopped celery 1 teaspoon paprika 3 tablespoons broth a powder.

Goulash in the cauldron. A traditional Hungarian recipe with perfect taste!

& # 8220The kettle & # 8221 is a Hungarian dish, which resembles a dense soup, prepared from meat, potatoes, smoked meat, onions, bell peppers and hot peppers. The goulash is absolutely delicious, has a rich and aromatic taste, is spicy and very appetizing. This food is quickly prepared by the open fire and is ideal for a picnic with friends. Enjoy the goulash with pleasure!


-1 kg of pork (neck, leg, ribs)

-0.5 kg of chicken (thighs, wings)

-0.5-0.7 kg of smoked meats (salami of various types)

-0.5 kg of red bell peppers

-salt, black pepper, spices, bay leaves, allspice, ground paprika & # 8211 to taste

1. Cut the raw and smoked bacon and melt them in a hot pot.

2. Peel a squash, grate it and squeeze the juice.

3. Peel the onion and cut it.

4. After the bacon has melted, add the whole garlic cloves, chopped onion and grated carrot.

5. After the vegetables are simmered, add the pork and chicken and simmer, stirring constantly.

6. Cut the tomatoes crosswise and scald them with boiling water. Peel a squash, grate it and put it in a cauldron.

7. Cut the peppers into strips and add them to the pot. Tighten all ingredients well.

8. Cook the goulash quickly over high heat for about 10 minutes.

9. Add the chopped smoke, then the potatoes and a little water. The water only needs to cover the meat and vegetables.

10. You will get a dense goulash. Add the hot pepper, salt and spices to taste. When the potatoes are cooked, add the chopped greens & # 8211 the goulash is ready!

About Brașov steak or brassoi apropecsenye

What is certain is that we are talking about an old recipe, from the end of the 18th century. In Transylvania there are similar recipes with meat (sheep, goat), onion, bacon and potatoes since the end of this century, strikingly resembling this recipe. Salt, pepper and marjoram were used as spices.

One of the variants, however, places this dish at the end of the 19th century, in Budapest, at the Weiss tavern. It is said that this steak in pieces was made in honor of the carpenter Brassoi Karoly, being the invention of the owner of the beer.

Another theory claims that it is actually a veal stew cooked in Brasov. This is how it appears in Zilahy Ágnes's cookbook "Valódi magyar szakácskönyv" (True Hungarian cookbook) from 1892 (In the picture Kronstadt, meaning Brașov).

Among many other historical versions, the most sympathetic seemed to me the story of Grof Nandor, a chef from the middle of the last century. He claims that this stew was cooked on the railway line between Budapest and Brașov, in the new Hungarian restaurant wagons inaugurated in 1948. This steak from Brașov would have been an extremely easy food and could have been prepared quickly without cooking. head in a restaurant car. It is also mentioned that a portion contained 180 g of pork tenderloin. Everything seems very logical, except that if we think about the years after the war and the poverty that was then, I don't think it was even cooked with pork tenderloin.

The most plausible variant, however, is that of Papp Endre who tells about an event in Crama Matyas Pince (from Budapest) since 1950. The winery was loved for its fish dishes, but there were still problems with pork dishes. So one day they received over 1000 pig tails. Not knowing what to cook from them, they removed the meat from the bone, fried it with bacon, onion and garlic, added some tomatoes and peppers and seasoned it with marjoram, salt and pepper. It was served with grated potatoes with onions. They wanted the denomination of the invented way to be related to Transylvania and they called it Brassoi (Brașov). This is how the Brașov steak would have been born.

The centralized information as well as the pictures, among many other sites and info that I personally collected in Hungary, are from an extremely documented article that you can find here.

The variant I cooked is the one I like the most. Whether I cook it with or without peas, it seems to me the finest and simplest version, with pork tenderloin fried to the minute with bacon and lots of onions and new fake potatoes. Careful! We're talking about pork tenderloin not about any meat (no leg, no shoulder, no neck, no chop)!

From the quantities below it results approx. 4 portions of Brașov steak.

Hungarian goulash recipe made in a kettle or on the stove & # 8211 it's raining in your mouth, not another

Hungarian goulash is tasty whether it is made on a stove or in a cauldron, but it is sensational in an open-air cauldron! If you have the opportunity and the possibility, I warmly recommend you to try it in the cauldron.

We could always eat a plate full of glue, just with a slice of fresh bread and a little hot pepper! There is, from my point of view, no food in this category that beats Hungarian goulash.

Necessary ingredients:

  • - 800 g of beef
  • - 60 g of lard
  • - 300 g red onion
  • - 800 g potatoes
  • - 1 clove of garlic
  • - 100 g of green pepper
  • - 100 g of fresh tomatoes or 1 tablespoon of tomato paste
  • - Sare, boia, maghiran, chimen

Method of preparation

Finely chop the onion in lard, sprinkle with paprika and put a little water over it.

Then add diced beef, crushed garlic, cumin and marjoram. Put salt and let it boil under the lid, stirring often, until the water evaporates, ie until everything is fried.

If the juice evaporates during boiling, add a little more water so that it does not burn. When the meat is almost soft, add the diced potatoes, chopped green peppers, tomatoes and water until covered.

After that, let it simmer until the meat and potatoes are cooked. At the end we boil the noodles in the goulash. In summer we decorate with sliced ​​green peppers.

Preparing Bab Gulyas:

Before we get to work, keep in mind that the above ingredients plus a few good liters of water will result in about 8-9 liters of soup, so if you want to prepare the recipe in a smaller amount, adjust the quantities of ingredients as needed. yours.

1. Wash the beans in some cold water and soak them in cold water, from the previous evening.

2. Smoking, if it is very salty, it is good to put it in the evening overnight in cold water. I used a large raw pork chop and about 1 kilogram of smoked ham, cut into cubes.

3. Peel, wash and finely chop the onions. Heat the oil in a pot of the right size (I used the cast iron kettle and took advantage of a beautiful autumn day, cooking outside) and add the onion and 1 teaspoon of salt. Cook the onion until soft.

4. After the onion has softened, add the diced peppers to the pot together with the crushed garlic.

5. Prepare 1-2 liters of hot water that you have at hand.

6. Add the ground cumin in the cauldron, mix and cook for 1 minute to develop its flavor (click on the image below to enlarge).

7. Add the sweet paprika, mix briefly and after only a few seconds pour the water into the kettle, because the paprika burns easily and changes its taste.

8. Add all the meat and bay leaves and top up with hot water so that the meat has enough liquid to boil. Season with pepper and salt, but it is good to be stingy with salt because usually the smoked meat is quite salty and by boiling it will salt and juice. If you use tomatoes, clean the skin, chop finely and add it to the pot now, if you use broth you can add it later. Be sure to monitor the pot and add hot water when it evaporates, whenever needed.

9. The soaked beans are added a little later, I used beans with large and buttery beans, which do not boil very hard, in addition it was soaked and I scalded it briefly, then I drained it and rinsed it (scalding reduce from & # 8222 side effects & # 8221, you know: P). If you use beans that you know better, you can add them after the meat has just boiled. I added the beans when the ciolan was half cooked.

10. When the meat is soft and you see that it tends to fall off the bone, carefully remove the stalk from the pot and let it cool. Add in the pot all the chopped root vegetables in suitable cubes, if necessary, add more hot water, if you use broth now is the time to add it. Simmer until the vegetables are soft.

11. The bone is deboned and the meat is cut into pieces of the right size (the food is eaten with a spoon, practically every piece of the plate must fit in the spoon) and it is added back to the pot.

12. Optionally, you can prepare some dumplings: quickly knead a dough like noodles, but softer, from 75-80 grams of flour, 1 pinch of salt and 1 egg. Break the pieces from this dough as much as you can between the shelves and the pointer and throw them in the pot. Boil the dumplings for 4-5 minutes and the bab gulyas is ready.

In the end, adjust the taste of salt and pepper, as you like.

Remove the pot (or kettle) from the heat, wash the green parsley and chop finely then sprinkle over the bab gulyas.

Serve hot, with homemade bread and hot or pickled hot peppers, as preferred.

Video: World famous Hungarian goulash soup made in cauldron