Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

HUNGARIAN GOULASH RECIPE BY TALLYRAND

Hungarian Goulash - Puszta Pörkölt

In modern cuisine we tend to refer to all Hungarian stews as 'goulash'. However the Hungarians are careful to make distinctions to the various forms. The meats for all but the paprikas, should be cut quite large (4cm dice) and can be made with mutton, lamb, beef or chicken. Being a Welshman in New Zealand I of course recommend mutton or lamb:

Gulya A 'ragout' that is cooked until all the liquid has evaporated
Gulya leves As above but with water added to form a soup
Pörkölt Translates as 'roasted'. It has a rich, thick, reduced red sauce that
corresponds to the 'goulash'
Tokany Related to the pörkölt, but has marjoram and black pepper in place of the
paprika
Paprikas Similar to the pörkölt, but the meat or fish is cut into small pieces and the
sauce refined with sweet or sour cream

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Ingredients for Hungarian Goulash

lard
100
gm
onion
100
gm
mutton shoulder - 4cm dice with bone
1
kg
beef stock
200
ml
garlic cloves
2
pc
smoked Hungarian paprika
15
gm
red wine
50
ml
tomatoes
150
gm
capsicum - green
150
gm

How to make Hungarian Goulash

  • Gently heat the lard and wilt the roughly sliced onion

  • Add the paprika and mutton, stir to combine, turn up heat slightly to brown the meat

  • Add 200 ml of stock and the sliced garlic cloves

  • Cover with a lid and simmer the gently simmer the pörkölt; do not boil the meat, it should almost fry (add a little more stock as required)

  • When the mutton is three-quarters cooked add the roughly chopped tomatoes and wine continue cooking without a lid until the meat is almost cooked and the other ingredients have reduced down until almost dry and to a sauce consistency

  • Add the chopped capsicum and cook until softened

Enjoy your Goulash and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com