My favourite Hungarian polka-dot cook book was first published at the beginning of the 20th century. Although I intend to follow the main instructions of it, I changed lard – which we cooked with long ago – to olive oil. You can try lard too, it is tastier in that way, but it is not good for your blood vessels, so I suggest you to use olive or sunflower oil instead. You can either try with chicken, pork, turkey, rabbit, etc. We usually eat with home made dumplings – we call it ‘nokedli’ – see below. This delicious stew has thick gravy and it is the base of the famous gulyas-soup.
You will need:
1 good wooden spoon
1 large cooking pan
1 large onion
2 tablespoons of olive oil /sun flower oil / lard
50 g salty bacon
1 teaspoon of Hungarian sweet/hot paprika powder (depends on your style)
2 lb beef (leg, scapula), chopped into 1 inch cubes and salted gently
1 green pepper, chopped into 5-6 pieces
1 tomato, chopped into 8 pieces
some red wine/water
1 tablespoon of salt
1. Put the large cooking pan on the stove, heat oil, add small bits of bacon.
2. Chop onion into small bits (size: 0.5 cm or less), than add to the oil.
3. Cook over on gentle heat for 3-4 minutes (until it gets lightly brown). Stir it occasionally.
4. Add the paprika powder and remove the pan from heat, otherwise the paprika gets bitter taste. Stir it perfectly.
5. Put the pan on the lowest flame; add chopped meat, some salt, and stir, until it gets some color. If it starts to stick add some water or red wine, than stir it again until it starts to stick again. Repeat these about 3-4 times. The aroma and taste of this dish will be more intensive if you do so. This method is the soul of the stew.
6. Add chopped green pepper and tomato, some more wine and bouillon and cover it. Leave on the lowest flame for 1 and half-two hours. Check the dish and stir it sometimes and add some water/ wine when it starts to stick.
Dumplings – Ingredients:
1 large bowl
1 good wooden spoon
1 tablespoon or knife
1 wooden board
¾ lb flour
a cup of water
Boil water with a tablespoon of salt in a large pot. Stir egg in the bowl with the wooden spoon. Add flour, water and a pinch of salt; stir them well, but not perfectly. It should be sticky – thick dough. If you wish to have more dough, simply add some more water and flour. Bring the large pot of salt water to boil. Pour the whole dough on the wooden board and cut into small pieces (about ¼ inch), and slide to the boiling water. Leave it until all of the noodles come up to the top.Take the ready noodle out with the strainer, and rinse them with water.
Serve it with a glass of red wine and decorate it with some green peppers and tomatoes.