Alföld goulash

Goulash

Alföldi gulyás
Puszta goulash

“Alföld” is the Hungarian name for the Great Hungarian Plain, the almost endless grasslands that extends over the whole south-eastern part of Hungary and over parts of Serbia, Croatia and Romania, to the border with Slovakia and Ukraine. In total an area of approx. 100,000 km², about half of which in Hungary. We know the plain as “puszta”, a word that means something like “barren” or “empty”.

This Alföldi gulyás is a real Hungarian goulash. It is more a soup than a stew, reason why this goulash is often called Alföldi gulyásleves: Alföld goulashsoup. The basis is the traditonal bográcsgoulash to which root vegetables are added. These vegetables -parsleyroot, parsnip, carrot and turnip- are typical for the dish. The goulash is served with csipetke. These are little noodles made of flour and egg, that are boiled in the goulash the last few minutes.

1 kg. beef
80 gr. lard or oil
3 big onions
1 – 2 tbsp. mild paprika
1 kg. potatoes
2 green bell peppers
2 tomatoes
2 carrots
2 parsnips
1 parsley root
2 turnips
1 tsp. ground caraway
2 cloves of garlic
salt and pepper
csipetke

Cut the onions and sauté them in the hot lard until translucent. Take the pot from the fire and add the paprika. Quench with water, about 1½ l., and bring to a boil. When the water is boiling add the cubed beef. Season with salt and pepper, caraway and grated garlic. Let it simmer for an hour. In the meantime, clean the root vegetables, peel the potatoes and cut them in cubes. When the meat is starting to get tender, add the vegetables and the potatoes and let simmer until done.

In the meantime, make the csipetke. Add them to the goulash when it is done and let it boil gently for a few minutes more.

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