Red Wine Beef Stew Hungarian Recipe

Lietuviška versija čia.

I believe there is a common misunderstanding well-nigh the famous Hungarian stew. Everyone knows it's succulent, but what is it exactly? For fact, many years I mistakenly called a stew "goulash". But goulash has nothing to do with a stew, considering goulash is actually a soup. Since I have a Hungarian at home, he does not permit me stay misinformed...:)

Hither is how information technology is:

• Pörkölt (english - stew) - is a basic version of the Hungarian stew.
• Paprikás - also a stew. The main deviation betwixt Pörkölt and Paprikás is that in Paprikás the sour-foam is used.
• Tokány - some other version of the stew. Here they use blackness footing pepper instead of sweet paprika powder. The meat is cut into strips, not cubes. Sour-cream tin can also be used.
• Gulyás - a traditional Hungarian soup.

And then... Hither is one more very delicious Hungarian recipe - beef stew ( marhapörkölt)  with wine. If y'all want to make a classic Hungarian beefiness stew - follow the recipe, but don't add the wine. Also, you can make your stew (pörkölt)  with any meat y'all similar: chicken, pork, etc. Yous can add mushrooms or vegetables you similar. Some Hungarians even put inside parts of the animal: k idney, lungs.

Nosotros volition need (for a classic version):

• 3 tablespoons of grunter fat (you can also use oil)
• two medium ruby onions

In Republic of hungary this would be red onions (because of their shell colour). And those which we call cherry - they call purple.

• beefiness shin (this fourth dimension we made from 750 grams)
• 3 tablespoons of paprika powder
• 1 level teaspoon of salt

Then we need 1 not heaped teaspoon.

• basis black pepper
• one teaspoon of whole cumin seeds
• water
• i Boob tube pepper

This is what Hungarians call TV paprika (in The netherlands we can sometimes find information technology in the Turkish shop, merely this time we just used a uncomplicated blood-red pepper)

• 1 tomato
• ii cloves of garlic

For our "stew with wine" nosotros will as well need:

• some ruby wine :)

Preparation:

1. Chop the onion. Cut the meat into 2x2 cm cubes.
2. For baking the stew you can use a pan, pot or wok... or what you discover in your kitchen ;) . Melt the fat, drop onions in and fry until glassy.
3. Add the meat and bake information technology together till the meat is starting to be white outside. Season with salt and paprika powder. Bake and mix information technology together for a few minutes.
4. Then pour ten-20 ml of water and the rest of the spices. Melt without the chapeau on a low heat for 3-four hours until the meat is tender. The cooking time depends on how onetime is your meat and which kind of meat you chose. For case really young beefiness tin can melt two hours, craven - one hour. During the cooking bank check the h2o every 10-15 minutes, if the water is evaporated, you must add x-20 ml once again. If you make your stew with wine, then sometimes during the cooking cascade some wine instead of water. The indicate is that you don't allow the meat burn, but requite some juice to cook through - it must also non await like a soup.

1. When the meat starts to getting set up - approx. xxx-50 minutes earlier the terminate - yous tin can add together chopped peppers and tomatoes (also other vegetables of choice). Squeeze in the garlic. Continue to cook until the vegetables are soft. Brand sure non to fire your stew - don't forget to add water and stir occasionally.
2. Serve with domicile made dumplings (galuska), noodles, potatoes, rice or bread.

For the dumplings (galuska) was used:

• half a kilo of flour
• v eggs
• some salt
• 300 ml of h2o

Make it in a boiling h2o with a little scrap of oil as explained here.

Jó étvágyat !

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Source: http://playing-in-the-kitchen.blogspot.com/2014/07/hungarian-beef-stew-marhaporkolt-with.html

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