Szeged gulyás of fowl (HC)

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Chicken goulash from Szeged, a city in south-east Hungary, close the borders of Serbia and Romania.

Hungarian recipes

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Ingredients

• 3 chickens, parson's nose removed
• 4 onions
• 3 oz [85 g] lard
• 2 lbs [900 g] potatoes
• 3 carrots
• Salt, paprika, caraway seed
• tomatoes or tomato purée

Method

1. Mince the onions and fry them a golden-brown in the lard.
2. Add paprika, a little water, a few crushed caraway seeds, the chickens, each divided into 8 parts, and let the whole stew slowly.
3. When the meat is half-done add the diced potatoes, the sliced carrots and tomatoes or tomato purée.
4. Stew the whole, adding a little water now and then.
5. The sliced carrots may be boiled in a separate saucepan and their liquor used instead of water.
6. Before serving boil some csipetke in the gravy.

Variations

You might prefer to use chicken stock instead of water.

Chef's notes

Rather than cut up three chickens, you may like to use a mixture of 24 chicken legs, breasts and drumsticks. I presume that in this case the cheese, cream and bacon are omitted from the csipetke