Photo: Elena Moskalenko
Goulash
Goulash is a hit of Hungarian cuisine.As legendary as the Soviet Globus canned food, the yellow accordion-shaped Ikaruses and the operettas of Imre Kalman. Collectors of the world's culinary bestsellers still argue about what this gulyás is: a thick first course or a liquid second course. But the Hungarians themselves do not particularly puzzle over the definitions, they simply hospitably serve the main dish of their cuisine to the table. It is important that there is a lot of meat "floating" in the soup, a third of its weight, onions, fried potatoes and, of course, paprika - sweet and spicy. What you need: 600 g pork fillet; 350 g dry-cured brisket; 1 large sweet pepper; 3 large potatoes; 2 tomatoes; 300 g onions; 4 tbsp flour; 2 tbsp olive oil; 20 g butter; 1 clove of garlic; 1 chili pepper; 1 tbsp each. ground paprika, black pepper and peppercorns; salt to taste; young herbs for serving.
Heart of Hungarian cuisinePhoto: Elena Moskalenko Method: Cut the pork fillets into large medallions. Smoked chicken breasts. Onion cut with feathers. On a high fire in fry fillets, brisket and onions. Put everything in a separate pan. Wash the potatoes and clean them; cut into a large cube; fry in the same frying pan as the meat. Roast potatoes sent to the meat. At the top of the tomatoes, make a cross-cut, scald with boiling water, remove the tomatoes from the skin and cleanse the seeds; Collect the juice in a cup, and crumble the tomato pulp with a cube. Tomato cubes add to the pan to fried meat with bacon, onions and potatoes; tomato juice wipe through a sieve. Slice the pepper into slices, remove bones and membranes, rub the flesh on a large grater, skins remove. Pour water into the pan so that it covers the contents; clove of garlic, without cleaning, crush with a flat side of the knife and send to goulash; salt, add grated bell pepper, season with all the spices and leave at a moderate temperature to cook for 40-45 minutes. Prepare a goulash dressing. Sparce the flour on the butter, pour a little water and add this mixture to the pan with meat; boil 10-15 minutes before thickening. Ready goulash pour on serving plates or pots and serve with fresh herbs.
