Today I'm cooking Szegedin Goulash

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Dice up your pork and your onions

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Cook the onion in some pork lard using granmas old pressure pot

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Cooking nicely

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When onions are soft dump in the pork

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Season with salt, black pepper, ground cumin, garlic powder and a lot of Hungarian paprika

Lurking, keep going.

Looking good so far.

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Time to add sauerkraut

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Dump it in and stir

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Bay leaf

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Cover and cook until the meat is tender

>>8958843
Love the look of that old time pressure cooker. Take good care of it. Probably be worth some money one day.

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When the meat is tender check for seasoning and add a whole lot of heavy cream

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Creamy

Let it simmer until the saice thickens

>>8958958
Looking good.

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Serve with knedla (a dumpling of sorts)

>>8958979
Looks good. Nice work, OP.

Today OP was a good guy

Good thread

>>8958751
You don't see people from Slovakia around here very often, greetings fellow Slovak anon!

Food looks pretty good, nice work

but who was fond?

>>8958979
Looks good OP, will try that soon. Greetings from Vienna.

>>8958979
Thanks OP, good recipe, god bless.

>>8958751
Nice job, OP.

>>8958811
welp im done with this recipe, good job though OP

>>8958979
Fuck me, what a nostalgia bomb. Looks delicious, OP. I should learn how to make knedlik (and buchty na pare). I haven't had it for years now.

I don't live in Slovakia anymore, but it's really nice to see someone represent.

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>no name fagging
>no cats shitting on the counter
>no guns on the counter
>no jack tier trolling
>kitchen is clean
>recipe looks good, interesting, and informative
Only thing is the pictures are a little on the oversized side, but not egregiously so and it doesn't seem like it was intentional trolling. Good job OP, you've done well today.

Have eaten it many times - can confirm deliciousness...

Good thread OP

What a nice thread, good job OP, good job /ck/.

>>8958979
knedlík looks too light and flabby, I prefer making it from a slightly thiccer dough
8/10 though, bratře

>>8958751
>Szegedin Goulash
Gesundheit.

>>8958891
Is latest model from Izvesh Machine Work. Why you think is antique?

Amazing work Magyar bro.

I have the same containers for spices.

Thinking about hungarian food made me crave Langos with cheese, sour cream and red onion.

>>8958801
I think you meant ground caraway seeds and not cumin.

>>8962634
whats the difference?

>>8958956
Not sour cream?

>>8962724
Cumin goes in Arab and Mexican food, caraway is what goes in rye bread

Great thread...I'd like to know more.

>>8962623
Try smirking it with a piece of garlic before applying the cream. It's wonderful, believe me.

Also, good job OP, djekujme vam for the thread!

How do I buy a pot such as that?

>>8964466
Get born a hundred years earlier.

>>8964466
By using money
Nice double dubs

>>8964187
more about what

I've been mad about goulash since I visited Hungary in October. I've been making it with this recipe:
>Boil meat and veggies (onion, paprika, carrot) seasoned with more paprika
>Add potatoes after 1,5 hours

Can't really seem to get the broth right, it's less thick and tasty than in Budapest. Got any recommendations for improvement? Goulash mindhalalig!

>>8966773
Cooking depends on the meat, but assuming pork 1,5 hours seems right. My technique is using a very small amount of water, and when the liquid is gone, always add just a little bit to the mixture. You can use some light red wine instead of water, too. As for the potatoes, I always cook them separately and mix the two when they're done, so I dont have to have a lot of liquid left in the meat-veg mixture. This way you get to get the broth right. Egészségedre ;)

>>8958751
THIS IS MY FAVORITE FOOD thank you OP

>>8959295
mit semmlknödl bitte

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>>8958751
Make way. Superior Hungarian dish coming through.

>>8967209
>mit semmlknödl bitte
Yes, for sure. Knedla are OK but a bit bland.