|
| 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 |
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 |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
