Goulash in Great Plain style
Hungarian Goulash Recipe
1 kg beef
0.08 kg lard
3 big onions
4 teaspoon red paprika
1 kg potato
2-2 green paprika and tomato
3-3 carrot and chard
garlic to taste
separately made “csipetke”
Hungarian Goulash Recipe – Goulash in Great Plain style
Stew the chopped onion on the lard. Add the red paprika, and the chopped meat with abundant stirring. Water the mix, and add the salt, pepper and the seasoning. The trait of the soup is in the slicing, because the vegetables must be longish, the potato must be cubic when we add to the meat, it it gets softer.
GOULASH SECRETS! The preparation of the cattle stew and the goulash
The classical regulation of the cattle stew: parch the onion on grease in a kettle. Get off the kettle from the fire, and add a part of the paprika to it, then add the meat. Return it onto the fire; add the water carefully and boil it until it is necessary. The best is to salt in the beginning of the boiling, the only seasoning that you can add bravely is the red paprika. The paprika’s remaining part must be added just before the food is almost done.
If you do this way, the cattle stew will be surely tasty and will never disappoint you, at most, it could be over salted, but you can but you can help it with watering the juice of the stew. The unique style of the cook masters and the local habits could be differing this way, there are whale of methods of preparing the stew.
GOULASH SECRETS! The heritages of the Hungarian paprika
I think the Hungarian foods with paprika are one of the most important components of the country’s spiritual and cuisine heritages. I can say that is the organic part of our folk culture, a heritage that we must improve, save, care of, secure and is an important part of Europe’s variegation. This is the only place on the Earth where this kind of foods is made, so we hope that one day this will be the part of the World Heritages.
The secret is simple: the unique and simple combination of fat, onion, paprika powder, salt and the fresh meat and the boiling with more or less liquid. Needn’t to waste more time to it, the magic makes itself in the Hungarians pot, which comes from the Árpád-era (from the 9th to the 13th century), the kettle.
It is well known, that the paprika in this form came to our cuisine 150 years ago, but as we use it, the cast of mind, the creativity, the innovation makes it Hungarian without a doubt…