The meat used in this goulash is pork, the most eaten meat in Hungary. In this case salted and slightly smoked pork. The meat must not be too lean, best is a cut from the neck or shoulder. This “Harvest-goulash” (the word aratás means harvest) got its name undoubtedly from the vegetables: beans, onions, tomatoes, peppers, vegetables and chillis. The chilli peppers used in this goulash are the Hungarian cherry-peppers, the cseresznye­paprika. These are little, round, red peppers looking like cherries with a sweet taste and about as hot as jalapeño peppers.

(Lajos Deák Ébner, harvesters returning home, 1881)

1 kg. smoked pork, not too lean, in cubes
250 gr. dried pinto beans
2 onions
1 tsp. hot paprika
3 medium sized potatoes
2 green Hungarian peppers (TV paprika)
2 tomatoes
3 – 4 cloves of garlic
1 – 2 Hungarian cherrypeppers (cseresznye­paprika)

Soak the beans overnight in water. The next day refresh the water. Bring it to a boil, let it boil a few minutes and sieve the beans.

Chop the onions and sauté in lard or oil over a low fire until translucent. Sprinkle with the paprika and quench immediately with water. Add the cubed pork and the beans. Add enough water to cover liberally and season with some salt. Bring to a boil, reduce the heat and let it simmer for an hour.

Meanwhile, cut potatoes, tomatoes and green peppers in cubes. Chop the garlic finely. Remove the seed from the chilis and cut them in strips. When the beans are half done, add the vegetables, plus some extra water to cover it all. Let it simmer until the beans and the vegetables are done.

Add the csipetke and let it boil a few minutes until done.

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