September 10, 2014 by Varga László
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 kg
- 3 medium onions
- 1 garlic bulb
- 1 medium pickled cabbage – about 1.5 kg
- 250 ml white wine
- 3-4 medium apples
- 2 tablespoons sweet paprika
- salt and pepper to taste
- 2-3 tarragon branches
- Cut the duck in pieces.
- 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.
- Dice the onions and garlic.
- Fry the diced onions and garlic in the duck fat. When translucent add the sweet paprika and stir fry it for another 15 seconds.
- Return the duck pieces to the pot, add the wine and simmer for about half hour.
- Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.
- Peal, clean and dice the apples into 2 cm cubes.
- 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.
- Simmer over low heat until the cabbage has softened, stirring from time to time.
- If you like the soups more creamy, add to the plates some cream or yogurt.
Category Duck, Hungarian, Stew | Tags: apple,cabbage,Hungarian,kettle,open fire,paprika,pickles,stew,tarragon | No Comments
October 10, 2012 by Varga László
Category Hungarian, Soup | Tags: bay leaf,cabbage,dill,Hungarian,soup,thyme,tomatoes,wine | 9 Comments
March 20, 2012 by Varga László
The Irish Beef Stew
- 1 kg beef shank/leg, cut into cubes
- 200 g ham / bacon
- 3 tablespoons olive oil
- 12 small onions
- 400 g whole button mushrooms
- 3 carrots, cut into quarters
- salt and ground black pepper
- 1 tablespoons chopped thyme
- 2 tablespoons chopped parsley
- 10 cloves of garlic, crushed
- 500 ml red wine
- 50g butter
- 2 tablespoons flour
- 50 g butter,
- 1.5 kg potatoes
- 1 cup milk
- fresh ground black pepper
- 1 head cabbage
- 200 g ham / bacon
- 4 green onions chopped finely
- parsley leaves, for garnishing
- Dice the beef and bacon into 2 cm cubes.
- In a large pot with a little olive oil, brown the beef and bacon.
- In another pan with some olive oil brown the whole onions, then add to the pot with beef.
- Then in the same pan slightly fry the mushrooms and carrots, then add these too to the stew pot.
- Fill the pot with wine and water until all ingredients are cover with liquid.
- Add the chopped parsley and thyme, chopped garlic, season with salt and pepper.
- Simmer for about 1 hour, until the meat is tender.
- In a different pan, make the roux, by adding the flour to the melted butter, Cook for two minutes.
- When the stew is cooked, remove the meat and vegetables, leaving only the liquid.
- Add the roux to the stew’s liquid, whisk and boil about 1-2 minute, until thickens to the desired consistency.
- Return the meat and vegetables to the pot and stir gently.
- Cook the potatoes in their skins for 30 minutes.
- Peel the potatoes and mash them thoroughly until lump free.
- Add the 1/2 of the butter and gradually the hot milk, stirring all the time. Season with salt and pepper.
- Shred the cabbage leaves and cook them in unsalted water until becoming darker green. Add the remaining butter and cover with lid for 2 minutes to tenderize it.
- Drain thoroughly before returning it to the pan. Chop into small pieces.
- Put the ham cubes and green onions in a large pan and fry them slightly for a minute.
- Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve on every plate a bit of stew and colcannon on the side. Garnish with parsley leaves.
Category Beef, Stew | Tags: bacon,beef,cabbage,garlic,green onions,irish,mushrooms,potato,stew,vegetables,wine | 4 Comments