Hungarian goulash

By Shuger

Ingredients

• lard (pork-grouse-chicken) 100 gram
• beef 1 kg - cut cubs
• onion 700 gram chopped
• paprika 2 tablespoon
• caraway seeds
• 1 tablespoon salt
• flour 100 gramm
• egg 1 piece.
• bay leaf 2pc

Details

Adapted from squidoo.com

Preparation

Step 1

Method.
-The special pot, the bogracs, (cauldron) gets the heat directly from the wood, so we just put the fat, and when is hot, we add the beef, cutted in cubes. The meat should get brown, quite quickly, and this is what we want. When the meat is brown, we add the onion, fairly small cutten, the caraway seeds and stirring with a wooden spoon, we wait until the onion gets some colour.
-Now we should withdraw some of the wood coal, reducing the heat, and adding the salt, stirring in quite often, we should get the onion dried, at half of the liquid what it contents.
-Next we pour 200 ml water with a splash of wine, and add the paprika ( not directly in the hot fat, the paprika would get bad taste.) and 2 bay leafs.
With a lid on, we simmer the goulash about until the meat gets ready, adding water if is necessary to keep the original level. Heat should be very low.
-The last but not least is to add the csipetke (kind of small noodles), prepared in the meantime, mixing the egg with the flour, kneading vigorously, adjusting the flour quantity until we have a firm dough, and we pinch small pieces with our nails from it. Those are the csipetke.

Other 10 minutes and the goulash is ready. Now the goulash should have the consistency of a stew, the gravy quite thick, given by the onion and paprika.
It is served with maize, prepared like the Italian "polenta", or bread.