Gulyajs in Cauldron
A community recipe by BoregardNot tested or verified by Nigella.com
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Cut the beef into small cubes, and place in a saucepan (cauldron); add the lard, finely chopped onions, garlic, paprika, caraway seed, marjoram, and salt. Stir well, add a little water, cover and simmer, stirring from time to time and adding a little water every now and then to prevent sticking. When the gulyás is half-cooked, add the sliced green peppers, the tomatoes and diced potatoes and pour on sufficient water to cover. Simmer till tender. Serve with csipetke. Make some knead of 60 g/2 oz. flour and 1 egg into a stiff paste, tear into small squares with the fingers and cook in boiling salt water. Strain and add to the gulyás. (If fresh tomatoes and green peppers are not available, add 120 g/4 ½ oz. lecsó or 1 tbsp. of tomato purée.)
Cut the beef into small cubes, and place in a saucepan (cauldron); add the lard, finely chopped onions, garlic, paprika, caraway seed, marjoram, and salt. Stir well, add a little water, cover and simmer, stirring from time to time and adding a little water every now and then to prevent sticking. When the gulyás is half-cooked, add the sliced green bell peppers, the tomatoes and diced potatoes and pour on sufficient water to cover. Simmer till tender. Serve with csipetke. Make some knead of 60 g/2 oz. flour and 1 egg into a stiff paste, tear into small squares with the fingers and cook in boiling salt water. Strain and add to the gulyás. (If fresh tomatoes and green bell peppers are not available, add 120 g/4 ½ oz. lecsó or 1 tbsp. of tomato purée.)
Introduction
It is the most known Hungarian food.
It is the most known Hungarian food.
Ingredients
Serves: 6
Metric
Cups
- 750 grams beef
- 60 grams lard
- 200 grams onions
- 1 clove garlic
- 1½ teaspoons paprika (hot)
- 1 pinch of caraway seeds
- 1 pinch of marjoram
- 1½ teaspoons salt
- 1½ teaspoons pepper
- 1 kilogram potatoes
- 150 grams green peppers
- 150 grams tomatoes
- 60 grams flour
- 1 medium egg
- 26 ounces beef
- 2 ounces lard
- 7 ounces onions
- 1 clove garlic
- 1½ teaspoons paprika (hot)
- 1 pinch of caraway seeds
- 1 pinch of marjoram
- 1½ teaspoons salt
- 1½ teaspoons pepper
- 2⅕ pounds potatoes
- 5 ounces green bell peppers
- 5 ounces tomatoes
- 2 ounces flour
- 1 medium egg
Method
Gulyajs in Cauldron is a community recipe submitted by Boregard and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
You eat this food with bread.
You eat this food with bread.
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