Hungary was the 14th country we virtually visited in our Lockdown World Tour.
The meal was Goulash (Gulyás), the most famous Hungarian dish, though none of the times we've been in Hungary have we seen it.
I searched the web for recipes; there are a great deal and none of them agree. Only certainty seems to be meat and paprika, the meat is usually beef but there's pork or sausage versions. Paprika can be hot, mild, smoked, red wine, white wine or no wine, caraway seeds, caraway powder or no caraway.....
Some recipes insisted that the stew contained lots of root vegetables, others none. Most included bell pepper.
So after reading several recipes, I steered my own course.
Mine used diced beef braising steak, caraway seeds, sweet unsmoked paprika powder, a tin of plum tomatoes, red wine, beef gravy and garlic. After an hour cooking I added large chunks of carrot and after another two hours in a low oven I added most of an orange pepper.
The wine was
2013 St. Andrea Egri Bikaver Grand Superior Hangács (Hungary, Felső-Magyarország, Eger)
Egri Bikaver used to be sold as Bulls Blood and was the most famous Hungarian red wine. It's a Kekfrankos (aka Blaufränkisch and Lemberger) blend with Pinot Noir, Merlot, Cabernet Franc and Kadarka. This one was very enjoyable and quite unlike the cheap and cheerful rough Bull's Blood of my younger days.
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