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Gulyajs in Cauldron

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It is the most known Hungarian food.

It is the most known Hungarian food.

Ingredients

Serves: 6

Metric Cups
  • 750 grams beef
  • 60 grams lard
  • 200 grams onions
  • 1 clove garlic
  • 1½ teaspoons paprika (hot)
  • 1 pinch of caraway seeds
  • 1 pinch of marjoram
  • 1½ teaspoons salt
  • 1½ teaspoons pepper
  • 1 kilogram potatoes
  • 150 grams green peppers
  • 150 grams tomatoes
  • 60 grams flour
  • 1 medium egg
  • 26 ounces beef
  • 2 ounces lard
  • 7 ounces onions
  • 1 clove garlic
  • 1½ teaspoons paprika (hot)
  • 1 pinch of caraway seeds
  • 1 pinch of marjoram
  • 1½ teaspoons salt
  • 1½ teaspoons pepper
  • 2⅕ pounds potatoes
  • 5 ounces green bell peppers
  • 5 ounces tomatoes
  • 2 ounces flour
  • 1 medium egg

Method

Gulyajs in Cauldron is a community recipe submitted by Boregard and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the beef into small cubes, and place in a saucepan (cauldron); add the lard, finely chopped onions, garlic, paprika, caraway seed, marjoram, and salt. Stir well, add a little water, cover and simmer, stirring from time to time and adding a little water every now and then to prevent sticking.
  • When the gulyás is half-cooked, add the sliced green peppers, the tomatoes and diced potatoes and pour on sufficient water to cover. Simmer till tender.
  • Serve with csipetke.
  • Make some knead of 60 g/2 oz. flour and 1 egg into a stiff paste, tear into small squares with the fingers and cook in boiling salt water.
  • Strain and add to the gulyás. (If fresh tomatoes and green peppers are not available, add 120 g/4 ½ oz. lecsó or 1 tbsp. of tomato purée.)
  • Cut the beef into small cubes, and place in a saucepan (cauldron); add the lard, finely chopped onions, garlic, paprika, caraway seed, marjoram, and salt. Stir well, add a little water, cover and simmer, stirring from time to time and adding a little water every now and then to prevent sticking.
  • When the gulyás is half-cooked, add the sliced green bell peppers, the tomatoes and diced potatoes and pour on sufficient water to cover. Simmer till tender.
  • Serve with csipetke.
  • Make some knead of 60 g/2 oz. flour and 1 egg into a stiff paste, tear into small squares with the fingers and cook in boiling salt water.
  • Strain and add to the gulyás. (If fresh tomatoes and green bell peppers are not available, add 120 g/4 ½ oz. lecsó or 1 tbsp. of tomato purée.)
  • Additional Information

    You eat this food with bread.

    You eat this food with bread.

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