Guláš pravý maďarský

gulas_madarsky1 lb beef shank, sliced crosswise similar to the cut of veal used to make Osso Bucco
1 large onion, chopped
3 tbsp oil
1 tbsp red paprika powder
1/2 each of carrot, celery root, parsnip, chopped
2 bay leaves, chopped
10 whole black peppercorns, chopped
1 clove garlic, chopped
1 tbsp caraway seeds, crushed or finely chopped
2 green peppers, chopped (or Hungarian wax paprikas)
1 tomato, peeled and chopped
Salt
2/3 cup sour cream

Pikáns Gulyás (Piquant Goulash) from the Gulash Festival in Szolnok

This is an absolute Hungarian original from the Gulash Festival in Szolnok. In Hungary, what is understood under the term “gulyás” is a soup, not a stew. Hungarian gulyás is a spicy soup cooked and served in a kettle, with various additions such as potatoes. An annual goulash cookout competition is held in Sznolnok in central Hungary (www.magyargulyas.hu).

Preparation:

Wash the meat. Cut into 2-3 cm cubes, get it. Clean all the vegetables and chop.
Heat oil and sauté onion until translucent. Add the paprika, heat and add 2 tbsp water. Continue to cook, stirring constantly.
Add 1.5 liters water, increase heat, then add the carrots, celery, parsnips, bay leaves, peppercorns, garlick and caraway seeds. Bring to a boil, reduce heat to medium (assuming you are cooking on a stove), cover and cook for an hour or until done.
Add the green pepper and tomato after 45 minutes.
When the gulyás is finished, stir in the sour cream. Adjust seasonings. Serve in deep soup bowls.

Čerpáno z : http://www.kolarsky.com/family/cooking/cooking.htm

 

0tlzpet

Hovězí, guláše

 

Updated: 26.2.2017 — 1:16

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