Goulash

The name goulash originates from the Hungarian gulyas (pronounced guja:sh) meaning herdsmans meat. Long time ago, cattle stockmen and herders cooked meat in the field in cauldrons

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The name goulash originates from the Hungarian gulyas (pronounced guja:sh) meaning "herdsman"s meat. Long time ago, cattle stockmen and herders cooked meat in the field in cauldrons. First, we will dispel the main myth about goulash. It is not finely cut meat in floury sauce. Goulash is a high-calorie soup. It is made from meat chunks, onions, paprika and smoked pork fat. You can also add potatoes, celery root, carrots, chillies, tomatoes and cipetke. Cipetke are very small flour dumplings. They look like small white lemon pits. A kitchen boy who was punished would make them. Bon appetit!

Motley Pot Goulash

Ingredients:
(serves 2)
300 g beef (hinds)
2-3 tbsp sunflower oil
salt, paprika, chilli
125 ml (1/8 litre) hot water
125 ml (1/8 litre) red wine
hot water
4 small chillies (red or green)
2 large onions
100 g stewed champignons
100 g stewed serpent root buds

Cooking: Rinse and dry the meat. Cut into cubes. Heat the oil, fry the meat, season with salt, pepper and chilli, add the water and the wine, stew the meat, adding water as it evaporates, so that the meat is always covered. Halve the peppers, deseed and rinse. Peel the onions. Cut the onions and the peppers into stripes. After 45 min of cooking, add the vegetables and cook another 30 min. Add the mushrooms and the serpent root, heat through, cook the sauce until thick, add salt, pepper and paprika, season with parsley.

Pork Goulash

Ingredients:
(serves 6)
2 tbsp sunflower oil
2 large chopped onions
1 finely chopped garlic clove
30 g paprika
900 g filleted pork shoulder, cut into 4 cm pieces
450 g tinned choucroute
450 g tinned cut tomatoes
400 ml beef stock
1/4 tsp ground black pepper
225 ml soured cream

Cooking: Heat the oven to 170 C. Heat the oil in a 5 litre pan at medium heat. Saut

Bon appetite!