Szeged gulyás of fowl (HC)
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.
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
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
#chickens #carrots #csipetke #lard #tomatoes #chicken #potatoes #onions #stew #paprika #caraway
https://www.cookipedia.co.uk/recipes_wiki/Szeged_guly%C3%A1s_of_fowl_(HC)