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  1. Gulyásleves Recipe – Hungarian Goulash in Cast Iron Kettle

    October 8, 2014 by Varga László

    Gulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle

    I had over a friend from France – Robin – very nice guy and very good blues musician. His plan is to go by hitchhiking all the way to Australia along singing and playing his guitar and harmonica.

    He has seen a lot of places and has been in a lot of places, having a lot of good stories to tell. He has been through Hungary but from his recollection didn’t eat tasty Hungarian food. So I had to correct his impression on Hungarian cuisine. I met with some friends with whom planed for ages to cook, gulyas soup in a cast iron kettle over open fire. This was a very good opportunity to to finally do it.

    We went to our friends garden unpacked the kettle, set the fire and cooked the delicious goulash or gulyas as it’s called in Hungarian. It was the beginning of the summer on a long Sunday warm afternoon prolonging into the cooler night. In the meantime we had fun, singing talking and drinking beers. As it turned out, it was the start of the open fire kettle cooking – since this time we had another five cookouts at the same venue which (apparently) finished for this year at the end of September. Some of the recipes I already shared, some are still to come.

    And here follows the recipe:

    Ingredients (8-10 servings):

    • 2 kg lean veal, preferably,  but you can also use beef    Gulyasleves - Hungarian Goulash 05
    • 1 kg onionsGulyasleves - Hungarian Goulash 01
    • 2 whole bulbs of garlicGulyasleves - Hungarian Goulash 03
    • 2 kg potatoes
    • 100 ml rendered pork lard or vegetable oil
    • 1/2 kg red/green bell pepperGulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle
    • 4 tomatoes – about 1/2 kg
    • salt to taste
    • 1/2 tablespoon cumin
    • sweet and hot paprika to taste ( 1 used about 1 tablespoon sweet and 1 tablespoon hot)

     

    Preparation method:

    1.  Dice the veal into 2 cm cubes.Gulyasleves - Hungarian Goulash 06
    2. Chop roughly the onion and garlic.Gulyasleves - Hungarian Goulash 04Gulyasleves - Hungarian Goulash 02
    3. Dice the bell peppers.Gulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle
    4. Dice the tomatoes into 1 cm cubes.a2014-09-06-22.24
    5. Clean and dice the potatoes into 2 cm cubes.Gulyasleves - Hungarian Goulash 14
    6. Heat the rendered lard/oil into the cast iron kettle.Gulyasleves - Hungarian Goulash 07
    7. Add to the kettle the chopped garlic and onion and fry, stirring them about 5 minutes until golden and fragrant.Gulyasleves - Hungarian Goulash 08
    8. Add the diced meat Gulyasleves - Hungarian Goulash 09and the hot and sweet paprikaGulyasleves - Hungarian Goulash 11
    9. Fry them stirring from time to time for about 15 minutes until the meat has taken a brownish darker color.Gulyasleves - Hungarian Goulash 12
    10. Add water to cover and the salt and cumin to taste. Don’t use black pepper, all the hotness of this dish is from the cumin and hot paprika.
    11. Bring to boil and cook over medium fire for about 2-3 hours until the meat is 2/3 done. It depends on the kind of meat you use and don’t’ forget to stir now and then. Because this step is a lengthy one, you can relax and sing a bit as we did with our recent friend Robin Madier.Gulyasleves - Hungarian Goulash 13
    12. When the meat is about 2/3 done add the cubed potatoes, replenish with some more water to cover and cook for another circa 20 minutes.Gulyasleves - Hungarian Goulash 15
    13. When the potatoes are almost done add the diced bell peppers and tomatoes, add if needed some more salt and sweet/hot paprika to taste.Gulyasleves - Hungarian Goulash 18
    14. Cook for another 10-15 minutes, until the tomatoes and peppers mostly melted in the pot of soup.
    15. Serve the soup while hot.Gulyasleves - Hungarian Goulash 19

     

     


  2. Duck with Sauerkraut in a Cast Iron Kettle – Hungarian Stew Recipe

    September 10, 2014 by Varga László

    Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

    I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
    I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:

    Ingredients (6-8 persons):

    • 1 whole medium duck about 2 kgDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 3 medium onions
    • 1 garlic bulb
    • 1 medium pickled cabbage – about 1.5 kg
    • 250 ml white wine
    • 3-4 medium applesDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 2 tablespoons sweet paprika
    • salt and pepper to taste
    • 2-3 tarragon branches

    Preparation method:

    1. Cut the duck in pieces.
    2. On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    3. Dice the onions and garlic.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    4. Fry the diced onions and garlic in the duck fat. Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeWhen translucent add the sweet paprika and stir fry it for another 15 seconds.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    5. Return the duck pieces to the pot, add the wine and simmer for about half hour.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    6. Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    7. Peal, clean and dice the apples into 2 cm cubes.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    8. When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    9. Simmer over low heat until the cabbage has softened, stirring from time to time.
    10. If you like the soups more creamy, add to the plates some cream or yogurt.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

  3. Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle – Hungarian Stew Recipe

    August 11, 2014 by Varga László

    Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe

    On Saturday when I was shopping around the farmers market, there was an old lady selling a goose. I did not plan for goose, having other ideas in mind, but since goose is my favorite poultry and I have not eaten it for some time, plus the old lady was quite sweet, I changed my mind for goose.
    I have talked previously with a friend who has a garden to cook something over the open fire in my cast iron kettle, some goulashy kind of stew. Goose I only cooked before in the oven, so I concocted a paprikas ( a kind if Hungarian stew) recipe to use the kettle. I also have buyed some wild mushrooms – scotch bonnets – so I used them too for my recipe.
    Me and some friends gathered at the garden, started the fire and cooked until the darkness came.

    The recipe:

    I used a kettle over open fire which gives a hint of smoky, fire flavor, but you can prepare it as well in a pot in the kitchen.

    Ingredients (8 servings):

    • 1 whole gooseGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    • 1 large onion
    • 1 bulb of garlic
    • 4 large tomatoes
    • 4-5 green peppersGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    • 500 ml cream
    • 1kg mushrooms ( I used scotch bonnets, but you can use what kind you have)
    • 2 teaspoons sweet paprika
    • 3-4 tablespoons vegetable oil
    • Salt and pepper to taste

    Preparation method:

    1. Chop the garlic and onion.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew RecipeGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    2. Cut the goose into larger pieces, about 10 of them.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    3. Dice the tomatoes and peppers into small cubes.
    4. Heat the oil in the kettle/pot. Fry the fattier pieces of goose to melt down some fat and get them a Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipegolden-brown color. Remove the goose pieces from the kettle and set them aside.
    5. Lightly fry the chopped garlic and onions until goldenGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    6. Add the diced green peppers and fry them for 2-3 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    7. Add the diced tomatoes and cook, Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipestirring occasionally, 3-5 minutes until they soften.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    8. Add the goose pieces, fill the kettle with water until the meat is covered. Add salt, pepper and sweet Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipepaprika to taste. Cook for about 2 hours until the meat is tender.
    9. Meanwhile wash and clean the scotch bonnet mushrooms.
    10. When the meat in the stew is tender, add the mushrooms and cook another 15 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    11. Add the cream and chopped parsley and bring the stew to boil.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    12. Remove it from fire and serve while hot.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe