Hungarian kettle goulash.

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Gulyás
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Hungarian kettle goulash.

Post by Gulyás » Mon Sep 17, 2012 13:15

I premised I write you a recipe for kettle goulash, but 1 picture wort a thousand worlds, so I just link it in for you.

I start with bacon cut up in small pieces, and start to fry it. (If you don't want lard, use oil instead.)
Soon I add the finely chopped up onions, and you can see the rest here.

http://www.chew.hu/the_idiot_foreigners_guide_to/

The difference I make is, that I sear the meat in small batches, just like we sear the (good)steak.

Normally I use about 8-10 lb. of meat, (4 kilograms) Half of it beef, the rest is veal, lam, pork. I also add some tomatoes, and green peppers cut up to small pieces. First I cook the beef for about 1.5 hour, than I add the other meats.

*******Searing the meat first makes better taste for stews too.

*******You may add pinched dough, called csipetke in Hungarian.

1 egg.
Maybe little more than 2 tbsp flour.

Beat the egg, and mix with the flour, to make a stiff dough. Pinch small pieces from the dough (about the size of a hazelnut), but any shape, and about 5 min. before soup is done, or serving, drop them into the boiling soup.

Serve this soup when the meat and potatoes are tender, and the (csipetke) dough rise to the surface.

*******I have wind breaker, because sometimes it gets very windy.

Image

An older picture.......Image

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Some newer pictures.

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And it looks like this, when its done/finished.

Image
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Baconologist
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Post by Baconologist » Mon Sep 17, 2012 18:36

That looks delicious, Gulyás!
I love the windbreak!
Godspeed!

Bob
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Chuckwagon
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Post by Chuckwagon » Mon Sep 17, 2012 22:14

That's amazing Joe, but I love the goulash. - can't eat the windbreak! :lol:

Best Wishes,
Chuckwagon
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Post by crustyo44 » Mon Apr 22, 2013 22:31

Hi Victor,
If you have trouble locating Hungarian kettle and stands, have a look at South African Shops.
They sell Potjie Pots. Good quality all cast iron and these would do the same job.
These photo's certainly make me hungry.
Cheers,
Jan.
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Post by vv000002 » Mon Apr 22, 2013 22:51

Thank You! I'll try that. I also found the following site that sells Hungarian imports.

http://www.hungariandeli.com
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Post by Blackriver » Mon Apr 22, 2013 22:59

Thanks for posting that!!! That looks awesome! Where did you get that incredible tri-pod?
Gulyás
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Post by Gulyás » Tue Apr 23, 2013 04:24

Hello, and thanks everyone.

I got the dishes from Hungary, when I visited, 2 of them.
There are some samples here.....
http://www.google.hu/webhp#hl=hu&sclien ... 80&bih=864

But You'd know it as cauldron......
https://www.google.com/search?q=cauldro ... =firefox-a

Before I retired I used to be a tool room machinist, a friend of mine had a machine shop, in my spare time I made many tri-pods, gave them away for my friends.

The one on these pictures is made from a solid piece of aluminum block, drilled/bored holes in it, and used pipes for legs.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ps....If somebody is interested how the tri-pod head is made, I'll make some pictures tomorrow.
Failure to prepare is preparing to fail.
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sawhorseray
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Post by sawhorseray » Wed Apr 24, 2013 00:27

That looks fantastic, I can just imagine how good it tastes! I sent the link to my two Hungarian friends that I hunt with, their mother has made some meals for me in that fashion of cooking, incredible. She makes a stew with deer ribs, rabbits, and squirrels that is out of this world. RAY
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Post by Cabonaia » Wed Apr 24, 2013 01:04

sawhorseray wrote: their mother has made some meals for me in that fashion of cooking, incredible. She makes a stew with deer ribs, rabbits, and squirrels that is out of this world
Wow! I need to start viewing the varmints in my yard in a new light.
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Post by snagman » Wed Apr 24, 2013 03:12

Fantastic Gulyás,
Traditional food looks great, I was automatically looking for the bottles/glasses of pálinka somewhere within reach ....
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Post by sawhorseray » Wed Apr 24, 2013 13:12

[quote="Cabonaia" Wow! I need to start viewing the varmints in my yard in a new light.[/quote]

I spoke to my friend Geza last night about a hunt we are planning and told him about what I'd posted. He said I should have specified that what was used were "tree" squirrels and "cottontail" rabbits. His mama could drop a tree branch into the pot and with that gravy it would taste yummy. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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