Hungarian beef stew recipe – Marhapörkölt

culinaryhungary — Sat, 25 Jun 2016 20:25:12 +0000

Hungarian Beef Stew

This is a thick beef dish cooked with lots of onions, Hungarian paprika powder, tomatoes and some sweet peppers. You can have it with bread, or serve with nokedli noodles (spaetzle) or boiled potatoes and pickles.

Recipe

Ingredients for 4 people:
1500 grams of beef shank (53 ounces) – cut into 1-inch cubes
750 grams of onions (26,5 ounces) – diced
2 tablespoons lard or 6 tablespoons of vegetable oil (sunflower)
2 tablespoons of sweet Hungarian paprika powder
2 bay leaves
1 medium fresh tomato – chopped
1 sweet yellow pepper (or bell pepper, wax or banana pepper) – cut into small pieces
1 clove of garlic – minced
1 teaspoon of ground caraway seeds
10 black peppercorns
Salt to taste

Directions:

In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan.

Add the meat and fry them for about 1-2 minutes until the color changes.

Remove the pot from the heat, add the sweet Hungarian paprika, stir. Add the tomatoes, the sweet yellow pepper and stir again. Do not burn the paprika, or it will become bitter.

Add the bay leaves, the peppercorns, the minced garlic, salt to taste and pour over water to cover by an inch and bring it to a boil. Reduce heat, cover and simmer until meat is tender, adding water as necessary to avoid burning but to keep the thick stew consistency. It takes around 2-3 hours.

Serve your beef goulash with nokedli noodles and pickles.

The post Hungarian beef stew recipe – Marhapörkölt appeared first on Culinary Hungary.

Hungarian Goulash Recipe – Gulyásleves

culinaryhungary — Sun, 06 Mar 2016 08:55:45 +0000

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Hungarian goulash – Gulyásleves

Rich and hearty, Hungarian Goulash is a must-have during wintertime, it definietely warms you up! In this soup, bite size cubes of beef are flavored with lots of sweet paprika powder and some vegetables and cooked low and slow in a flavorful broth until fall-apart tender. Pinched noodles (called “csipetke” in Hungarian) are also added.
Goulash is loaded as the Hungarian specialty all over the world. The word goulash means heardsman.

What do Hungarians call goulash?

Hungarian goulash is traditionally served as a brothy soup. It is quite filling, especially if you have it with white bread, so main course is not needed after having it. Pasta or pastry dishes, especially the ones made with cottage cheese (pancake, dumplings, strudel) go down well after the heavy soup.

The thick beef dish that is served for main course with nokedli noodles (spaetzle) is not goulash. That is beef stew.

The goulash is delicious with “csipetke” pinch noodles. Csipetke is a variety of traditional Hungarian noodles used in goulash and other soups. They are made by pinching small pieces of dough and roll them.

Do not add too much tomatoes or peppers to the soup. A medium tomato and pepper is just enough, the best to use sweet yellow pepper (wax pepper, cubanelle). If you use bell pepper, add the yellow or red ones and only the half of one pepper.

Caraway seed is the secret ingredient, without them goulash is not goulash. Caraway seeds are highly aromatic and have a distinctive mild anise flavor, a little goes a long way, so I only use 1/2 teaspoon.

Traditionally, goulash is made with pork lard, this is how I prepare the soup. Since many kitchens very rarely have it on hand, Iyou can use vegetable oil instead.

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Hungarian Goulash Recipe - Gulyásleves

Hungarian goulash is a beef dish cooked with onions, Hungarian paprika powder, tomatoes, and some green pepper. Carrot, parsley root, potatoes, and pinched noodles (csipetke in Hungarian) are also added.Pasta or pastry dishes, especially the ones made with cottage cheese (pancake, dumplings, strudel) go down well after the heavy soup.

Course Soup

Cuisine Hungarian

Keyword Goulash, Goulash soup

Total Time 2 30

Servings 4

Equipment

Soup pot
Cutting board
Chef's knife
Peeler
Measuring spoons
Wodden spoon
Plate

Ingredients

For the soup

1 pound beef shank or neck or stew meat
3 Spanish onions medium
1 tomato medium
1 sweet pepper (cubanelle, wax pepper, banana pepper)
2-3 tbsp sweet paprika powder
2 bay leaves
10-15 whole black peppercorn
2 carrots medium
1 parsley root or parsnip medium
2 potatoes medium
1 clove garlic
1/2 teaspoon ground caraway seeds
salt to taste
2 tbsp vegetable oil canola or sunflower. You can use lard instead of oil

For the pinch noodles (Csipetke)

1 egg
all purpse flour
1 pinch salt

Instructions

In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan.
Remove the pot from the heat, add 2 tablespoons of sweet Hungarian paprika, stir in. The onions should be red (not orange), if needed, add more paprika. Do not burn the paprika, or it will become bitter. Add the tomatoes, the sweet yellow pepper and the meat, and stir again.
Add the bay leaves, the peppercorns, and about 6 cups of water. Salt to taste. Reduce heat, cover and simmer until meat is tender, adding water as necessary. It takes about 1.5-2 hours.
Add the peeled, sliced carrots and the parsley roots or parsnips, the ground caraway seeds, and the minced garlic. Salt to taste. Cover, bring back to a boil, reduce the heat and simmer. Add the potatoes and the Csipetke (pinched noodles) when the vegetables are half tender and cook until the vegetables (including the potatoes) are tender.

How to make pinch noodles (csipetke) for the goulash

The amount of dough you can make with one egg is enough for a recipe for 8 people. I always use only about 1/2 of one beaten egg.
In a medium bowl mix together 50% of one beaten egg, the salt and the flour, and knead with your fingertips until a firm, smooth dough forms. You add the flour step by step until it comes together into a soft not sticky dough.
Pinch off small pieces of dough about the size of a lemon seed and roll them. Drop them into the soup and cook for about 8-10 minutes.

The post Hungarian Goulash Recipe – Gulyásleves appeared first on Culinary Hungary.

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