Monthly Archives: December 2016

Slovakian goulash

Goulash

Slovenský guláš
Slovakian goulash

This goulash is also called Kotlíkový guláš, “cauldron goulash”, exactly like the Hungarian bográcsgulyás, and made with the same cooking gear and the same ingredients, but with one difference: the meat. This Slovakian goulash is not made with beef, but with pork, or sometimes with half beef, half pork. The version with beef is usually called Maďarský guláš, Hungarian goulash, genoemd. “Usually”, because there are recipes circulating for a Maďarský guláš with pork.

The confusion undoubtedly has to do with the staunch conviction of many Slovaks that goulash -originally- is not a Hungarian dish at all. No Sir! Goulash -as the story goes- came marching in with the Ottoman armies when they invaded the Balkans so many centuries ago. That would account for the all-important paprika, which was called Turkish pepper at that time. According to others, it has its origins in a dish of the shepherds of the Tatra mountains who, coming from the Carpathians in the south-east, were the first to populate the Slovakian area. Where the goulash actually got its name from, if not from the Hungarian cowboys, remains unclear, but we are not going to bicker over details. What every one agrees on is the simple truth that those @#%&!!! Hungarians have appropriated goulash -unfairly! UNFAIRLY!- as their national dish.

Slowaakse goulash

1 kg. pork (shoulder/neck)
1 kg. onions
salt
ground caraway
1 tbsp. tomato purée
3 cloves garlic
2 tbsp. sweet paprika
1 tsp. hot paprika
1 kg. potatoes

Chop the onions and sauté gently in some oil until translucent. Meanwhile, cut the pork in cubes. When the onions are soft and styart to brown, add the meat. Sprinkle with a generous pinch of salt and a tsp. ground caraway. The meat will loose some liquid. Cook till it is evaporated and the meat brwons a little. Now add the tomato puree and let it cook a few minutes.

Bring some water to a boil in your kettle. When the goulash has turned into a thick substance, add the chopped garlic. Wait a little until it starts to smell, then stir in the paprika. Quench immediately with the boiling water, enough to cover it all. Wait until it boils again, lower the heat and let the goulash gently simmer until the meat is tender.

Meanwhile peel the potatoes and cut them lengthwise in four. Add them to the goulash when the meat is starting to tenderize and let it simmer on until the potatoes are done.

all goulash recipes

©2016.apropos.info

Czech goulash

Goulash

Hovězí guláš
Beef goulash

Tradiční hovězí guláš: traditional beef goulash, that is how this stew is usually called, but simply say Czech goulash and everybody will know what you mean. Traditional it certainly is, this goulash, because there is no self-respecting Czech restaurant were it doesn’t occupy a prominent place on the menu, and you will find no school- or factory-canteen were it is not spooned regularly. Indispensable is the sidedish, the knedlíky or dumplings, which will help to dip up the delicious pool of juicy sauce in which the tender cubes of beef are swimming.

Czech goulash

To make enough goulash for 6 we need:
1 kg. beef
1 tbsp. sweet paprika
1 – 2 tsp. hot paprika
3 onions
2 cloves garlic
1 red bell pepper
1 cube beef broth
1 tsp. ground caraway
1 pinch majoram
1 bottle of beer. Lager is fine

Cube the beef, season with pepper and salt and brown quickly on all sides in hot oil until brown. Take it out of the pan and put aside.

Reduce the heat and sauté the chopped onions and bell pepper. When the onions are translucent, take the pan from the heat. Stir in the paprika, put the pan back and add the beer. Season with grated garlic, majoram, caraway and the broth cube. Bring to a boil, add the meat and let it gently simmer until the beef is tender. Add some water if it gets too dry.

Spoon the meat and lots of sauce on a plate, garnish with finely chopped red onion and serve with knedlíky and a large mug of beer.

all goulash recipes

©2016.apropos.info

Pörkölt

Goulash

Pörkölt

The stew the rest of the world is calling goulash, is a pörkölt in Hungary. Goulash is, according to the Hungarians, a kind of soup made of beef, onions, potatoes, a lot of water and always spiced with paprika, like in the original Hungarian cauldron goulash. Famous varieties that were cooked up over the years are dishes like the Alföld-, the Csángó-, or the Székely goulash. It may contain beef or pork, sauerkraut, beans or a multitude of vegetables, but what all these Hungarian recipes for goulash have in common is the amount of liquid. A Hungarian goulash is a wet affair.

Pörkölt, on the contrary, is a “dry” stew. The main ingredient can be meat, but also fish, mushrooms, potatoes, beans or any other vegetable. There are two ingredients that are essential for pörkölt as well as for goulash: onions and paprika. Those two can’t be missed. But where a goulash is always spiced with nothing else but paprika, a pörkölt can also be seasoned with pepper. Usually bell peppers and tomatoes are added, but certainly not always. And further? Meat, of course: beef, chicken, pork, boar, deer, lamb, duck, goat, fish… actually about anything that moves. But there are also countless recipes for vegetarian pörkölt with things like eggs, beans or mushrooms as the main ingredient. Pörkölt is usually served with galuska, boiled potatoes, rice, bread or noodles and some pickled gherkins, peppers, etc.

Here is a small selection of the many, many recipes that are circulating. There is one with beef, one with pork, two with chicken, one with chicken gizzards, with lamb, with wild boar, with tripe, two with mushrooms and finally one with fish.

Pörkölt


Marhapörkölt
Beef pörkölt

800 gr. beef
3 large onions
4 cloves garlic
2 tbsp. lard or oil
1½ tbsp. sweet paprika
1 large tomato
1 bell pepper
1 dl. red wine
salt and pepper

Cube the meat and sauté on all sides in hot lard or oil. Take it out of the pot and put aside. Lower the heat and sauté the onions in the remaining fat. Add some extra oil or lard if needed. When the onions are translucent, remove the pan from the heat and stir in the paprika. Add the wine, the chopped tomato, grated garlic and the sliced bell pepper. Bring to a boil and add the meat. Season with salt and pepper and let simmer until the meat is tender. When it becomes too dry you may add some water, but never too much.


Csirkepörkölt
Chicken pörkölt

1 chicken, in 8 pieces
2 tbsp. oil
1 large onion
1½ dl. water
1 clove garlic
1 tsp. hot paprika
1 green bell pepper
1 hot pepper
1 tomato
salt

Chop the onion and sauté on medium heat in some oil. Remove the pan from the stove, grate the garlic over it and stir in the paprika. Quench it with the water and bring to a boil. Add the chunks of chicken, the chopped tomato, the sliced bell pepper and chili pepper. Season with salt and let it gently simmer until the chicken is done, about 40 – 50 minutes.


Sertéspörkölt
Pork pörkölt

1 kg. pork, not too lean
3 red onions
1 clove garlic
1 tomato
1 bell pepper
1 tbsp. paprika
salt and pepper

Cut the meat in small cubes. Chop the onions and sauté over medium heat until translucent. Remove from the heat and stir in the paprika. Add the meat, cover with a lid and puit it back on the stove, on low heat. The meat will stew in its own moisture.
Meanwhile chop the tomato and slice the bell pepper. Add them to the pot, together with a little water and season with salt and pepper to taste. Let it simmer on gently for half an hour. Now grate the garlic over it and let it simmer on until the meat is tender.

all our goulash recipes


Tejfölös csirkepörkölt
Creamy chicken pörkölt

1 chicken, in 8 pieces
2 onions
2 bell peppers
2 tomatoes
2 tbsp. paprika
1 tbsp. dried herbs (majoram, parsley, thymian, etc.)
1 l. water
2 dl. sour cream
1 dl. oil
salt

Sauté the chopped onion in a few tbsp. of oil. When it starts to colour, add the sliced peppers and the chopped tomatoes. Cook until tender. Stir in the paprika and add the chicken chunks. Add the water and bring to a boil. Season with salt and the dried herbs and let it simmer for an hour over a low heat. When the chicken is done, mix two spoonfuls of the moisture with the sour cream. Add it to the pörkölt and let it simmer for a few minutes more.


Birkapörkölt
Lamb pörkölt

1 kg. lean lamb
100 gr. bacon
3 – 4 cloves garlic
2 onions
1 tomato
1 bell pepper
2 tbsp. sweet paprika
a pinch of ground caraway
1 dl. dry red wine
salt

Cube the bacon and chop the onions. Sauté in a few tbsp. of oil over a low heat until the onion becomes translucent. Remove from the heat and stir in caraway and paprika. Add chopped tomato, chopped garlic and sliced bell pepper and sauté for another 2 – 3 minutes. Cube the lamb and add it to the pot. Season with salt and stir-fry until the meat colours white. Add a glass of water, cover with a lid and let it stew until the meat is tender. Now add the white wine, let it simmer for another two minutes and trun off the heat.


Gombapörkölt
Mushroom pörkölt

800 gr. champignon mushrooms
2 onions
1 green bell pepper
2 tbsp. flour
2 dl. sour cream
1 tsp. hot paprika
salt

Chop the onions and sauté in a few tbsp. of oil. Clean the mushrooms and slice them. Add them to the pot when the onions are translucent, together with the bell pepper, cut into small cubes. Season with salt and pepper en sprinkle with some paprika. Let it sauté a few minutes. Mix the sour cream with the flour and add it to the pörkölt. Bring to a boil and let it simmer gently for a few minutes.

all our goulash recipes


Rókagombapörkölt
Chanterelle pörkölt

1 kg. chanterelles
2 onions
1 green bell pepper
2 dl. sour cream
1 tsp. hot paprika
salt
1 dl. white wine

Clean the chanterelles, cut them lengthwise in half. Cut the big ones in pieces. Chop the onions and sauté over a low heat in a few tbsp. of oil until they start to brown. Remove from the heat and stir in the paprika. Add the cubed bell pepper, sour cream and the wine and bring to a boil. Stir in the chanterelles, season with salt and pepper and let it gently simmer until the mushrooms are done.


Vaddisznópörkölt
Wild boar pörkölt

600 gr. wild boar
100 gr. tomato puree
100 gr. lecsó
100 gr. lard
4 large onions
1 tsp. hot paprika
1 pinch of black pepper
2½ dl. dry white wine
salt

Sauté the chopped onions in the lard until translucent. Add the cubed meat and sauté until it satrts to brown on all sides. Remove from the heat and stir in the paprika. Quench with the wine, bring to a boil and add toamto puree and lecsó. KLet it gently simmer until the meat is tender. You can add some water if needed, but always very little, so the meat should be stewed in the juices, not cooked in water.


Pacalpörkölt
Tripe pörkölt

1 kg. tripe, cleaned
2 tbsp. lard
1 can tomato puree
2 onions
1 green bell pepper
2 cloves garlic
1 – 2 tsp. hot paprika
salt and pepper

Sauté the chopped onions in the lard until they start to brown. Add grated garlic, paprika, tomato puree and sliced bell pepper. Stir in the sliced tripe. Season with salt and add some water. Let it simmer until the tripe is tender. Add some celery and serve with boiled potatoes.

all our goulash recipes


Zuzapörkölt
Chicken gizzard pörkölt

1 kg. chicken gizzards
2 onions
½ tsp. ground caraway
3 cloves garlic
1 tbsp. sweet paprika
salt
1 bell pepper and 1 tomato, or 150 gr. lecsó
1 tl. ground chili pepper

Clean the gizzards and cut them in four. Chop the onions and sauté together with the gizzards in a few tbsp. of oil. When the onions become translucent add the caraway and half the chopped garlic. Remove from the heat and stir in the paprika, add a little water and the lecsó (or the tomato and bell pepper). Cover with a lid and let it gently simmer until teh gizzards are tender. Grate the rest of the garlic over it and stir in the chili pepper. Let it simmer a few minutes longer and serve.


Pontypörkölt
Carp pörkölt

600 gr. fillet of carp
1 green bell pepper
1 large tomato
2 onions
2 cloves garlic
salt and pepper

Cube the carp fillets, sprinkle with salt and put them aside for 10 minutes (not in the fridge). Meanwhile chop the onions and cube the bell pepper and the tomato. Sauté the onions in a little oil. Add the chopped garlic when translucent, cook for a minute more and add pepper, tomato and carp. Add a little water and season with salt and pepper. Cover with a lid and let it simmer until the fish is done, but still soft.

 

all goulash recipes

©2016.apropos.info