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The Hirshon Carpathian Beef and Pork Stew with Dumplings - Bogrács

The Hirshon Carpathian Beef and Pork Stew with Dumplings – Bogrács Gulyás


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • ⅝ cup rendered beef fat
  • 10 medium onions, peeled and finely chopped
  • 3 heads garlic, peeled and chopped
  • 1 ⅔ lb. carrots peeled and finely diced
  • 1 lb. leafy celery, de-stringed and finely diced – reserve the leaves and chop
  • 3 yellow bell peppers, de-seeded and diced
  • 2 red peppers de-seeded and diced
  • 2 ⅔ lb. braising beef, cubed
  • 1 lb. bacon, cut into lardons
  • 3 Tbsp. smoked paprika
  • Boiling beef stock mixed with 1 liter dark beer (enough to cover all ingredients in pot / cauldron) – you’re going to need a lot!
  • 2 ⅔ lb. pork leg meat, cut into cubes
  • 26 ounces Pomi chopped tomato
  • 4 Tbsp. tomato paste
  • 1 tube Univer brand sweet goulash paste – “Piros Arany Paprikakrem – Edes”
  • ½ tube Univer brand hot goulash paste (use it all if you dig the spicy) – “Piros Arany Paprikakrem – Eros”
  • 1 red jalapeño or fresno pepper (left whole)
  • 3 bay leaves
  • 2 ¼ lb. yukon gold potatoes, peeled and diced
  • chopped fresh dill + chopped fresh parsley + reserved chopped fresh celery leaves – for garnish
  • freshly-ground black pepper – to taste
  • Salt – to taste
  • ***
  • Dumplings (kept in metric form for accuracy):
  • 2 eggs
  • 200g flour
  • 100ml water
  • 2 Tbsp sunflower oil
  • ¼ tsp. salt

Instructions

  1. Melt the lard in an extremely large pot, ideally a 10 liter cauldron over an open wood fire.
  2. Sauté the onion, garlic, carrot, celery and peppers in the lard until translucent.
  3. Season generously with salt and pepper, then stir in the beef and smoked bacon and cook for about 30 minutes stirring regularly.
  4. Stir in the paprika, slowly mix in 500ml of boiling beef stock and cook for an hour and a half stirring regularly and topping up the water as needed.
  5. Stir in the pork and cook for ten minutes, stirring regularly.
  6. Mix the goulash paste and tomatoes together and stir into the bograc.
  7. Add enough stock/beer mixture to sit about 5-6cm above the ingredients, top with the bay leaves and whole chili pepper and cook for a further 1 ½ hours or until the meat is very tender.
  8. Meanwhile, in a separate pan, boil the potatoes for ten minutes until tender. Drain and set aside.
  9. To prepare the dumplings simply mix together all the ingredients.
  10. Stir the potatoes into the stew. Drop in teaspoons of the dumpling batter into the bográc and cook for approximately ten minutes.
  11. Serve with garnishes.
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