Goulash or Gulyas Leves ~ Recipe and Video

Ingredients:

• 1/2 c lard
• 2 big onions diced
• 1 bulb of garlic diced
• 2 large tomatoes diced
• 2 large hot or sweet Hungarian peppers
• 8-9 pork chops cubed (save bones)
• 2 tbsp soup base
• 2 tbsp black pepper
• 1 tsp caraway seed
• 1/2 c hot paprika 
• water
• 3 medium parsnips diced
• 6-8 medium carrots sliced 1/2" pieces
• 1/2 c Celery greens and parsnip

Method:

1. Put lard into lard pot and melt on medium heat
2. Dice 2 onions and add to melted lard
3. Peel and dice garlic and add to pot and cook on medium heat to caramelize. Stir frequently
4. Dice tomatoes 
5. Remove stem and seed from peppers and dice. 
6. Add tomato and pepper to pot and continue to cook on low heat.
7. Cut pork into 1" small cubes (fatty meat is good for flavor) 
8. Add soup base to simmering vegetables
9. Add spices and stir to mix well. 
10. Add about 2 c of water and mix.
11. Add meat and mix well until all pieces are well coated with spice mixture. It should be nice and thick. Let cook on medium while you prepare other vegetables. You want the meat to cook through. 
12. Cut parsnips and carrots and add to meat
13. Add 8 c hot water to meat and mix well. 
14. Next chop celery greens and parsnip and add to pot. 
15. Simmer on medium to low heat for 1 to 2 hours to finish. 

Have with . . . .

Hungarian Pinched Noodles (Csipetke) Recipe

Hungarian csipetke are a cross between a noodle and a dumpling. They can be cooked directly in soup or stew broth, or in plain water and are a great accompaniment forHungarian Beef Goulash or any dish rich with pan juices or gravy.

Csipetke are one of the fastest homemade noodles to prepare. Their name comes from the way they are formed. Pinches of dough, about the size of a dime, are rolled into a ball, flattened and dropped into rapidly boiling water and cooked until tender. 

Ingredients

• 1 large egg, beaten
• 2 tbsp water
• 1/4 tsp salt
• 6 tbsp all-purpose flour

Method: Use hands

1. Mix salt and egg together
2. Add flour to make thick hard dough. Keep working it until you can make a ball. Keep working all the flour into the ball and until all the four is gone.  
3. Pinch noodles off the ball and place onto flour plate. 

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings Pinched Noodles

Summer Pickles ~ KOVÁSZOS UBORKA

How To Make Authentic Hungarian KOVÁSZOS
UBORKA (Dill Pickels) with Marika 

Ingredients:

For 1 jar 

• 3 generous bunches of fresh dill, preferably strong
• 6 cloves garlic
• 2 litres water
• 5 tablespoons salt
• small pickling cucumbers, enough to fill jar (2 litre jar seen here)
• stale white bread

Method:

1. Wash cukes, cut ends off and slice half way through, but not all the way.
2. Put a generous handful of dill in the bottom of jar
3. Add cukes to about half full. Stand them up of lay them down.
4. Cover with another generous handfull of dill
5. Add 3 cloves cut up garlic
6. Add more cukes to about an inch of the top of the jar
7. Cover with another generous handfull of dill
8. Add 3 more cloves of cut up garlic.
9. Add 1" thick slices of white bread to top.
10. To 2 litres of hot tap water, add 5 tablespoons of salt. Stir to dissolve. 
11. Pour brine over bread and fill jar to the very top. Keep adding brine until the level stays at the top (the bread will absorb) 
12. Cover jar with a plate and place out in the sun. 
13. Wait 2-3 days. Pickles will be ready when the water has gone cloudy. 

Uborka Day 1

Uborka Finished