About to have a go at a goulash. Going to use wagyu fat for

>>78994696
törömök römköhöp

how are you gonna do it?
what are the steps?

>>78994785
Well I was actually thinking to casserole it this time. Only my second.

So melt the fat. Add the paprika. 1 min. add the meat. brown (only a small one today). tomato's and tomato paste. bay leaves. Cook for 2 hours

>>78994929
uh what
you don't add tomato to the gulyás

>>78994999
Hmm I might have got that wrong. Tomato paste only hey?

>>78994999
Yeah man I was looking and most of the english recipes say to add a can of tomatos hey

>>78995156
I don't know about that buddy, I've never seen tomatoes in it, I mean nothing, no paste no ttomatoes no ketchup no whatever
Is it a soup you're trying to make at least?

>>78995318
Hadn't really thought that far ahead. Thought I could find that Hungarian cookbook and probably go from there or something. Think I was probably just thinking to make a stew version. idk

Saw a version taht seasoned the meat with salt pepper and paprika that would make a Hungarian reee at one point though. Made it and it was basically just some super strong flavoured meat with some tomato mash

>>78995465
The only difference between the soup and the stew is that you add some water and and vegetables to the stew to make a soup
We make a stew, eat it for a few days and then add some water, carrots, potatoes to the leftovers and make a soup out of it.

I'll tell you how to make a proper pörkölt then
>caramelize onions, add a shitton of paprika powder
>cut up the meat and just put it on top the onion
>salt, pepper, cumin, crush some garlic or add some garlic paste, bay leaves
>don't add any water to it, and cook it on really low heat for about one hour and a half, the meat releases a lot of water, it should be enough
>obviously put a lid on the pot while cooking
>if you're making a soup then you're supposed to add the veggies now, if not then cook it until the meat is soft enough to eat
done

>>78995689
I forgot to say but it's kinda obvious, if you're making a soup you need to add water to it, together with the veggies

>>78995689
Ah you've set me free on that one mate. Got like no veggies in the house atm. Just got random shit laying around. Thought I'd just buy $10 of meat and just have a look.

Got all the stuff for that one would have thought that would burn the paprika though desu

>>78995768
what do you mean burn the paprika

>>78995784
I was under the impression that paprika is safe to fry for around a minute without liquid or it will burn and go bitter

Gotten most of my cooking advice from /int/ desu. Shame /ck/ is such a shitshow. Good to go to if you plan on surviving on ramen though

>>78995837
well you're cooking the onions in oil or fat right? also they let out a lot of water
so you cook them until they turn opaque, and then add the paprika powder, it soaks up all the water and turns all that shit into a paste like stuff
all this should take about a minute, and then you can add the meat

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>>78995908
Will it be good with fat as a base? Nicest stew I've ever made was when I tried turning the heat up a bit and all the fat from the meat rendered into the liquid. So you had this stock/juice that just had melted fat all through it. Was so fucking good

This one really surprised me actually
http://www.delicious.com.au/recipes/slow-cooked-beef-stout/4427d3b9-3561-47ef-8f9f-b8967d5169cf
Super super good

>>78996009
I use a kitchen spoon of lard usually

>>78996063
Sounds pretty good.

Much going on in Hungarian food besides Gulyas?

>>78996110
I don't know, shit like stuffed paprika or lecsó
also you should eat your pörkölt with nokedli

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>>78996200
Noodles?

What is stuffed paprika? And I've looked at lecso before. Doesn't really appeal that much I guess.

I mean I guess the reality is that I would like to start making stuffed capsicums a little. Cheap and nice. Can never really find big capsicums constantly. Also can never quite nail the garlic yogurt

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>>78996287
do you have these?
we call them tölteni való paprika, literally "paprika to be stuffed"
and just stuff it with minced meat

>>78996287
http://www.food.com/recipe/hungarian-nokedli-dumplings-54823
yeah I guess dumplings
this is a good recipe

Good thread

If you want yet another reason to shit on my country, Google "American goulash" and prepare to cringe.

>>78996419
No we don't get them. The ones in coles or woolworths are usually pretty miserable actually.

Had something like this at a turkish restaurant one day though

https://www.thespruce.com/turkish-style-stuffed-peppers-3274395

Super fucking good. Just reasonably hard to put together and like I say the garlic yougurt that the Turks can make is off the charts

>>78996463
Super simple. Don't have any eggs though sadly

>>78996512
it's like meatballs in tomato sauce, except the meat is stuffed into the paprika

what are you planning to eat with it then?

>>78996579
Eh was just going to eat the stew itself like a creature. In the middle of my pay cycle sadly

>>78996623
uh what the fuck
cook some pasta at least, even spaghetti is better than fucking nothing

>hugarians giving their irrelevant opinion on cuisine

what you say doesn't matter, Gulasz is Polish.

>>78996663
Guess so. I mean I think the done thing most of the time is to have potato's in western stews so the stew itself is a meal

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>>78996668

>>78996703
I might make some tomorrow, I'll post pics if you're around

Friendsz, do you add flour to your paprikas? I mixed it with sour cream and stirred it in when it was nearly done.

>>78996768
Yeah I probably will be. Kinda want to get pretty decent at cooking I guess

>>78996771
I saw a recipe that added flour to the seasoning of the meat. But that was to directly fry it so the flour got tasty

>>78996813
not this late though, I would've gone to sleep like 3 hours ago if I hadn't been drinking

>>78996850
Got any cool stuff to drink in Hungary? Or just typical European gear

>>78996739
Obviously edited by a magyar piece of shit.

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>>78996485
http://www.food.com/recipe/american-goulash-388153#activity-feed

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>>78996984

>>78996768
Please do
>>78996984
Yeah, we have a bad habit of ruining old world dishes.

>>78997598
Eh it comes full circle. Salmon pizza and greek lamb pizza are fucking amazing and never would have happened without whatever the fuck you guys were doing with it

Also Hamburgers got popular from America and I've got a bag of them in the fridge atm

I mean the reality of it is that Aussie food is probably a BBQ or meat and 3 veg so its pretty good that we have the ability to just make stuff from everywhere

>>78997598
alright but when should I make the thread?

>>78998266
When you make the stew I imagine. Not much point making it for brekky

Although if we organise a time I'll turn up for sure so you can walk me through it

>>78998301
yeah but I'm gonna wake up in 6 hours, go buy ingredients and then make it, if neither of you is awake it's kind of pointless to make the thread

>>78998441
That'll be close to 6pm here man so I'll be around. Just a matter of catching it I guess

Why don't we say 8pm for me? So 8.5 hours

>>78996110
I make paprikás, lecsó, pörkölt, langós and töltött paprika quite often, there's also things like bableves, sült karfio, hús leves, köménymag leves and káposzta leves.

Lots of desserts too, including lekváros megtelt, szilvás gombóc, and the god-tier kürtőskalács.

Just make puliszka if you want quick and easy calories

>>78998510
eh maybe an hour later but okay

>>78998604
Nah want like super wholesome cooking times. Bit of a retard so some things seem hard like stuffed peppers.

What are most of those things? Recognise like lesco but like I said doesn't really appeal that much

>>78998664
Well I'll have a look tonight man. Hope I catch you

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Eh, in my country, we take porkolt and call it goulash, and we don't put any paprika in it either. Fuck paprika soup, what is that even for.

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>>78998674
Hús leves is incredibly easy and lasts a few days mostly involves making soup out of bone marrow and vegetables by letting a slice of bone summer in stock, and add veggies and noodles to serve. Pic related.

Bableves is like gulyás but uses sliced sausage and black beans instead of beef cubes, preferably use Kolbász but you can use anything, even hot dogs.

I have a big book called Helen's Hungarian Heritage Recipes that has a lot of stuff in English, and a lot more books in Hungarian. The ISBN is 0-9780254-0-7 if you ever want to look it up at a bookstore website. I would scan it, but I have no scanner.

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>>78998849
Here's a good chicken paprikás, note that you do the need the sour cream, I usually just eat it with bread and a pint

>>78998849
Sounds pretty good. Not familiar with that sort of cooking sadly. What does having the bones and stuff in? I guess with what's listed to me it sounds a little thin and tasteless

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>>78998932
Definitely going to bookmark this thread man. Never tried something like that actually. Its not a little tasteless? I only have sweet and smoked paprika actually and idk if you can get hot capsicum around here

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>>78998932
*Do not need
>>78998933
The bones make the broth thicker and have a stronger taste, the marrow does quite a bit taste-wise. It is a thinner soup, although I always stuffed it with chopped carrots, meat and noodles, and added hot paprika or chili flakes to accent it. If you want something thicker regarding soup, gulyás is probably your best bet, although the bableves is a good alternative. My mum makes the best on Earth, but I can't find the recipe for the life of me.

>>78998994
It's a bit tasteless if you're used to stuff like gulyás, but if you put enough marrow in it should be fine. It's meant to be a hot meal eaten during a cold or coming in from the frigid winter, so it's very hearty.

Here's one more recipe you can try, we eat it during Easter with Lamb-Brain soup, although that's not a mainstream dish outside of remote Carpathians villages

>>78999084
Might be worth a go. I mean I like the rich heartiness of the idea of gulyas although I've only amide it once so far. Going to see how I go today following Hungariananon's recipe

I mean its basically soft orientalisim of food really isn't it. Flooded with food from all over the world but you barely see Hungarian food crop up. But yeah I might give it a go

>>78999084
just got off the phone with mum, try this out for bableves

>cut up 1 medium sized onion into squares
>saute in tsp of oil until clear, all while cutting up lengthwise and then in half-moons kolbasz
>throw into pan, until crisps and releases juices
>sprinkle with tsp paprika, and then dont wait or will burn
>take 2 small cans or 1 big can kidney beans, rinse underwater with sieve
>place beans into pot, fill up with 1L beef broth, and eyeball about a liter of water
>add bay leaf, salt, pepper, cook for ~20m
>while cooking, take carrot, peel and cut into half-moon circles
>take yukon gold potato, cut into squares
>taste, if there's anything missing add spices
>place in carrots and potatoes
>add nokedli if you wish, soak for a bit

that's the gist, good luck man. I love this recipe

>>78999212
Anything I can change for the kolbasz that I can find in Australia and is made of beef?

>>78999628
maybe chorizo if you have it

all else fails, just use polish sausage

>>78999678
Sounds super good man. Might have to see if I can turn something up really

>>78998664
I'll probably be a latecomer to the thread if you make it 9.5 hrs from that timestamp, but I'll be on the lookout for it and definitely pop in if it's still active.

Maybe I'll make some goulash tomorrow too :p

Bamp

>>79002939
hey I just got up, I'm gonna take a shower and go buy the stuff needed

>>79003490
Hey man. Yeah I have mine in the oven.

Added too much cumin and put a little water in at the wrong time so it might not be the best but should be ok

Aren't you supposed to add caraway to goulash?

>>79003490
Hmm its pretty dry man. Should have added some stock or tomatos or some more water

Tastes super good though

>>78994696
>Also I forgot the name of the old hungarian cookbook that one guy set me onto
There is classic cook book by Gundel Karoly on Hungarian cuisine, probably he advice that one. >>78994696

>>79004176
what do you mean you put it in the oven? how does that work?
Any pics?
I just got back from the store, about the begin

>>79005114
You know how a casserole works?

>>79005130
I don't know what that is at all

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>>79005149
Its a way of cooking stews. Super popular in my parents generation. Probably all time popular.

Just make a stew or a dish then put it in the oven instead of on the stovetop

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>>79005149
Here it is cooking

>>79005204
I think you burned that a tiny little bit lmao

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>>79005281
Like super a lot. Not enough water or something probably. Was super nice anyway

Probably not the sort of recipe to casserole because there's no tomato or anything to act as a base

>>79005337
alright I'll be back with pics in about 20 minutes

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>>79005366
ok

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bump

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here we go

We make best goulash

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>>79006129

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then the paprika
and the meat, salt and all that stuff, can't take pics of those steps unless I want to burn it down like fucking ass

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bay leaves of course

>>79006129
I think should've added another onion but whatever

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now the lid

And basically we're done here, checking it every 10 minutes or something

>>79006226
But it has no goo to simmer in and cook down in? What cut of meat are you using?

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>>79006253
look how much water it let out already, it's enough

it's pork because it's faster but you are supposed to use cheap meat like the shank

>>79006391
I can never tell what heat lets out more liquid though. I think maybe high heat seals it and it lets out very little?

I used chuck I think? idk

>>79006434
yeah chuck is ok
the heat is on minimum, it's barely boiling

>>78994696
There's not only one right and holy way to make gulyás, there are even regional differences as to how people make it.
I personally prefer it with a shitton of ground cumin, a little soup-y (but no too thin and liquid) with carrots and potatoes.

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>>79006391
>gulyás
>it's pork

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>>79006476
Ah good stuff.

idk man I might give your recipe a go on the stovetop one time. Tasted pretty nice actually

>>79006509
That sounds worth a shot man. Care to write down a recipe?

>>79006551
pörkölt, nem gulyás

>>79006552
Sure, just gonna have a cigarette mate.

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>>79006612
Enjoy

>>79006633
So my own personal preference for gulyás:

Heat up fat in the pan (guess casserole works). Cut up a medium sized onion and cook it in the fat until it turns just a little brownish (don't caramellize it all the way).
Put a few teaspoons (more or less, to your own taste) of ground paprika into this mixture and stir well. Important note - don't leave the pan over direct heat when you put the paprika in, as it can turn it a bit bitter. Add about 1 - 1,5 dl of water and stir a bit and then add your cut up beef. Add salt, pepper and ground cumin (about 1 teaspoon of each, but I like to add some more cumin later).
Now cook the meat slowly for about 5-10 minutes (until it turns white-ish). After that add a small cut up tomato and the pepper like >>78996419 pic related if you can get it. If not, don't sweat it, not that important. Add a couple garlic cloves and bay leaves, and cook it for about hour and a half in its own juice.
After that time, add a cut up carrot, a few cut up potatoes and a cup of water, and cook until these are nice and soft. You can also adjust the seasonings now. The water you add should mostly submerge the contents of your pan, the amount depends if you want it more soup-like or more stew-like.

>>79007601
I would like to make one like this >>79006552
if I can. Looks different

Why and the water before the meat? Isn't it nice if its browned first?

How much meat is that for?

>>79007702
that's halászlé not gulyás

>>79007757
What's halászlé?

>>79006175
>>79006212
>>79006226
>>79006391
C-can you cook other things too? I don't even like meat but that looks fucking delicious.
>please marry me

>>79006573
How'd you go?

>>79007787
fish soup

>>79007702
It's added so that the ground paprika doesn't get burned. I just estimated the amount of water, you can add less, it doesn't need to be drenched, just kept from burning.
I would say it's for about half a kilo of meat.

>>79006552 actually looks like fish soup tho.

>>79007828
Oh I see.

Bookmarked the thread so I'll give your recipe a go in a week

>>79007809
I just took it off the stove

>>79007875
See I was thinking and I reckon the go is browning a batch of beef slowly. Like half a kilo and letting the juices drip. Following all the steps until the add water then chuck in the browned batch with the juice then browning the other batches. Paprika doesn't burn and it can get the base of a Western stew

Probably heresy but the though of seasoning the beef crossed my mind too

>>79007895
Hope its yummy man

>>79007942
That little amount of water you add to the base before the meat should mostly evaporate while you stir it in with the onion and the paprika.
But yes, paprika can get a bitter taste over direct heat.

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>>79007942
yeah I forgot to take a photo of the finished product, and I kinda mixed all this stuff together so it doesn't look that good but it's tasty

>>79008665
I don't do pig or shellfish man.

But yeah its looks really nice man

>>79008704
beef takes about half an hour longer and it's not this reddish color when it's ready but dark brown, but everything else is the same
what shellfish?

>>79008786
Like prawns and scallops and shit man

Yeah you did a good job mate.