Szeged gulyás of fowl (HC): Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">Should serve more than 8!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.4</span>/5</span> | |||
<span class="reviewDesc">…unless they are 3 very small chickens!</span> | |||
<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chickens|#chickens]] [[Special:Search/carrots|#carrots]] [[Special:Search/csipetke|#csipetke]] [[Special:Search/lard|#lard]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/chicken|#chicken]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/onions|#onions]] [[Special:Search/stew|#stew]] [[Special:Search/paprika|#paprika]] [[Special:Search/caraway|#caraway]] | ||
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Latest revision as of 17:31, 1 March 2022
Chicken goulash from Szeged, a city in south-east Hungary, close the borders of Serbia and Romania.
Hungarian recipes
You can discover more about Hungarian recipes and specialist suppliers here.
| Szeged gulyás of fowl (HC) | |
|---|---|
 |
| Dome of Szeged | |
| Servings: | Serves 8+ |
| Calories per serving: | 220 |
| Ready in: | 1 hour 40 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 5th August 2013 |
|
Best recipe reviewShould serve more than 8! 3.4/5 …unless they are 3 very small chickens! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 chickens, parson's nose removed
- 4 onions
- 3 oz [85 g] lard
- 2 lbs [900 g] potatoes
- 3 carrots
- Salt, paprika, caraway seed
- 6 tomatoes or a tablespoon of tomato purée
Method
- Mince the onions and fry them a golden-brown in the lard.
- Add paprika, a little water, a few crushed caraway seeds, the chickens, each divided into 8 parts, and let the whole stew slowly.
- When the meat is half-done add the diced potatoes, the sliced carrots and tomatoes or tomato purée.
- Stew the whole, adding a little water now and then.
- The sliced carrots may be boiled in a separate saucepan and their liquor used instead of water.
- 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
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