Gulyas (Hungarian casserole)
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This recipe needs further development
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The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
Another version of Goulash, this one with a variety of meats, is ideally suited to cooking in a slow cooker.
It have adapted it from a version in Jocasta Innes' wonderful: "The Pauper's Cookbook" ISBN 978 0 7112 2240 3
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg pork shoulder, cut into 2.5 cm (1") chunks, after the rind has been removed and discarded, together with any excessive amounts of fat
- 2 tablespoons of duck fat, goose fat or olive oil
- 1 large onion, peeled and roughly sliced
- 4 cloves of garlic, peeled and crushed
- 2 tablespoon Hungarian paprika
- 1 teaspoon chilli powder (if not using hot paprika)
- 1 teaspoon caraway seeds crushed in a mortar and pestle
- 6 chicken thighs, on-the-bone, with skin removed
- 2 green peppers, de-seeded and sliced
- A glass of red wine if you have any. We freeze our left-overs so the freezer can usually yield this
- 284 ml (1/2 pint) chicken stock
- 1 medium sized spicy sausage such as chorizo, roughly cut into bit-sized pieces
- 284 ml (1/2 pint) chicken stock
- 1 400 ml can of plum tomatoes, chopped
- sea salt and freshly ground black pepper
to serve
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300 ml sour cream
Method
- Heat the duck fat or oil in a pan or wok, add a big pinch of black pepper and brown the chicken and pork all over
- Once the meat is browned, transfer to the slow-cooker and soften the onions in the wok, adding the crushed garlic for the last minute or so
- Add the wine to the wok and deglaze well.
- Pour the resulting liquid into the slow-cooker
- Add the crushed caraway seeds , paprika, chilli powder, tomatoes, spicy sausage and strips of green pepper, stir well and pour over the chicken stock.
- Top up with enough hot water to just cover
- Slow cook on medium for XXXX hours
- Season to taste and serve
Serving suggestions
Serve with boiled potatoes and soured cream
Recipe source
- Adapted from a version of Gulyas in Jocasta Innes' wonderful: "The Pauper's Cookbook", ISBN 978 0 7112 2240 3