Birkapörkölt (Mutton stew) (HC)

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A mutton stew with rice

Hungarian recipes

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Ingredients

• 2lbs [900 g] mutton
• 1 onion
• 3 gills [450 ml] rice
• 4½ oz [130 g] butter or lard
• Pepper, marjoram
• Parsley
• Cheese

Method

1. Cut the meat into 1oz [30 g] cubes and let it simmer in as much water as will cover it.
2. When it comes to the boil, remove the scum and season it with pepper and as much marjoram as will lie on the point of a knife.
3. While the meat is simmering, brown the finely chopped onions with the rice and a little parsley in the butter or lard.
4. When the meat begins to grow tender (there must be at lease 7 gills [1 litre] of water on it) add the rice, onions and parsley.
5. When this comes to the boil, stir well , and put it to bake in the oven for 15 minutes.

Serving suggestions

When serving, sprinkle some grated cheese over it and serve more separately.

Variations

Barley may be used instead of rice.

Chef's notes

I would try baking at 200 C/400 F/Gas 5 leaving it for longer than 15 minutes if necessary.