gulyásleves

[Anonymous No.15691624]

I’ve heard that proper goulash should be prepared with beef cheeks & hearts
today I’m using a simple chuck roast

[Anonymous No.15691641]

cut the meat into 1” pieces
use a tape measure to determine what an inch looks like (optional)

[Anonymous No.15691656]

season the meat liberally with salt and black pepper and toss about to thoroughly and evenly coat
set the bowl of beef cubes somewhere safe for a while to allow the salt to penetrate while continuing with mise en place

[Anonymous No.15691664]

grind a teaspoon of caraway seeds in your spice grinder

[Anonymous No.15691669]

don't fuck this up anon.

[Anonymous No.15691675]

the dog in the other room might sing along with the whining of the old blade grinder and if he does, that’s okay

[Anonymous No.15691679]

>>15691669
the last thing I wish to do is offend a hungarian today

[Anonymous No.15691695]

>>15691675
I miss my dog

[Anonymous No.15691697]

we’ll get out a couple quarts of nice rich beef stock and some roasted garlic which we keep on hand for occasions such as this

[Anonymous No.15691703]

>>15691695
sorry about your doggie ;_;

[Anonymous No.15691720]

a medium chop on the onions is good enough

[Anonymous No.15691729]

we’ll move on to these tinned tomatoes and try and figure out the best way to mitigate seeds

[Anonymous No.15691736]

pop each tomato open (careful, they’ll want to squirt you) and wiggle the innards into a strainer placed over a small bowl

[Anonymous No.15691738]

>>15691679
Watching closely

[Anonymous No.15691748]

work the tomato pulp with a spatula through the strainer
give the tomatoes themselves a few chops and toss them into the bowl with the juices

[Anonymous No.15691760]

and that pretty much concludes the mise en place although there’s a couple more things I’ll be working on when the cooking starts
get your biggest fry pan nice and hot and be standing by with the beef cubes

[Anonymous No.15691769]

when the pan is hot add some oil or butter and commence to quickly brown the beef in small batches

[Anonymous No.15691783]

with the meat browned, melt some butter in your favorite soup pot

[Anonymous No.15691794]

add the onions to the butter and begin to sweat them
we can also melt a small quantity of butter for another project at the same time

[Anonymous No.15691797]

Take a swing of Pálinka
Egészségedre!

[Anonymous No.15691809]

since it should rest for a while this is a good time to prepare a dumpling batter of flour, salt, & eggs

[Anonymous No.15691819]

>>15691797
jesus christ I fucking love eastern bloc women

[Anonymous No.15691830]

>>15691819
Keep focused! ;-))

[Anonymous No.15691832]

with the dumpling batter safely in the refrigerator and the onions just starting to color, smash up a bit of the roasted garlic with a good pinch of salt to make a paste

[Anonymous No.15691846]

tie up a bundle of thyme, parsley & bay leaves

[Anonymous No.15691856]

add the garlic to the onions and stir until fragrant

[Anonymous No.15691863]

add the paprika and caraway to the onions

[Anonymous No.15691880]

roux and wine...
...will not be making an appearance in this recipe
I was told to not frenchify proper goulash so I will adhere to those guidelines

[Anonymous No.15691887]

stir in the tomatoes

[Anonymous No.15691892]

and then add the stock, beef cubes and the bouquet garni

[Anonymous No.15691905]

bring to the simmer and then cover
adjust the heat so as to not scorch the stew and make sure to stir frequently
but now we’ve got a couple hours to kill while this simmers away

[Anonymous No.15691999]

after 2 hours or so, the house will be smelling rather delicious

[Anonymous No.15692011]

cut up some lovely waxy potatoes into manageable bits

[Anonymous No.15692021]

and add them to the goulash to simmer for another half hour or so

[Anonymous No.15692086]

get out the dumpling batter and give it a stir

[Anonymous No.15692099]

drop by teaspoon into boiling water

[Anonymous No.15692109]

when the dumplings have adequately cooked, move them to greased parchment with a slotted spoon

[Anonymous No.15692281]

As a Hungarian, your recipe is surprisingly accurate so far. Western countries fuck up our recipes all the time.

[Anonymous No.15692307]

when the potatoes are cooked, fish out the bundle of aromatics

[Anonymous No.15692319]

>>15692307
looking good anon

[Anonymous No.15692323]

>>15692281
hopefully you will approve of the addition of dill as a garnish?
eastern europeans seem to be crazy about dill and I am as well, but maybe it’s not traditionally used with goulash?

[Anonymous No.15692332]

>>15692319
I thought it looked a little sad without parsley in there so I chopped some up to stir in

[Anonymous No.15692341]

>>15692323
Personally I wouldn't put it on there but your choice. Sourdough bread however is mandatory as a side.

[Anonymous No.15692344]

beer pairs well with good food

[Anonymous No.15692348]

Good job so far anon. I'm not Hungarian so I'm not gonna comment on authenticity, but I can tell you it looks fucking delicious so far.

[Anonymous No.15692358]

>>15692341
the simplicity of the seasonings:
caraway, paprika, onions, & garlic
I feared it would be lacking something in flavour but the taste is not only delicious but also complex

[Anonymous No.15692363]

arrange the dumplings in your serving bowls

[Anonymous No.15692377]

ladle the goulash over the dumplings and top with sour cream and chopped dill

[Anonymous No.15692400]

>>15691675
I recognize that green tile. It's duck anon. Made those nice noodles with beef. Nice posts.

[Anonymous No.15692429]

>>15692377
noice. love me some fresh dill. hope you enjoy, anon.

[Anonymous No.15692437]

Here's another fun Hungarian recipe (virslis lecsó)

1kg wax peppers
3-4 tomatoes
2 medium red onions
1-2 frankfurter sausages
salt, black pepper, powdered paprika

>chop onions then sautee until golden brown
>add some water to deglaze while putting the whole tomatoes in boilin water for a few minutes to tenderize
>once done, peel tomatoes, remove the core and seeds, cut inch-size cubes and add to the onions
>while the tomatoes are boiling, cut decore the wax peppers, remove seeds and cut into small strips or half-inch wide half circles
>add wax peppers to the pan, add salt, black pepper and paprika to taste
>once wax peppers have tenderized, add frankfurter, cut to half-inch wide circles to the pan and cook until done

The final consistency should be sauce-like, not too runny but not thick and creamy. It's usually eaten with a type of pasta called tarhonya, or on its own with sourdough bread.

For a vegetarian option you can skip the frankfurter, for a heftier option you can add bacon cubes after sauteeing the onions.

[Anonymous No.15692469]

>>15692400
yeah but...our ducks are spoiled and beloved
I don’t want people thinking I put ducks in traffic cones or anything

[Anonymous No.15693588]

>>15692437
that sounds kinda good
where does a person find wax pepper and is there a traditional sausage that’s appropriate to use?

[Anonymous No.15694259]

>>15692358
based sloppa