Goulash |
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In Hungary it is called Pörkölt, in Austria it is known as Erdäpfelgulasch.
This popular and well-known dish can be prepared with pork, lamb, beef or poultry. Its origin may go back to the Puszta where herdsmen would put the ingredients in a kettle over an open fire, shake it now and then and add some liquid. After a few hours the stewed dish would be ready to enjoy.
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Wash the meat and cut into 3-4 cm cubes. Heat fat/oil in a large pot and sauté onions until translucent. Lightly brown the meat. Stir in the flour and paprika and pour in the wine and water to barely cover the meat. Add 1 peeled large potato which has been cut into small cubes--it should fall apart during cooking and turn the liquid into a creamy consistency (instead of the potato, 1-2 tbsp. instant potatoes can be used). Add the chopped peppers and cook 1 hour. Then add the tomato paste, salt, pepper and the potatoes cut into large pieces. Add a bit of water if needed. Simmer one more hour. Add peperoni and serve hot.
Translated by Rose Vetter |
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1 kg |
pork butt |
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¼ l |
red wine |
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4 |
onions, chopped |
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100 g |
tomato paste |
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2 |
red or yellow peppers, diced |
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4 tbsp |
paprika |
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1 tbsp |
flour |
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1 kg |
mealy potatoes |
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100 g |
goose fat or oil |
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salt and pepper |
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Summer in the Pußta (Puszta)
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