occasion: 4Family, 4Holidays
origin: Traditional (National&Religious)
The Hungarian beef stew (named Marhaporkolt) is one of the favorite and well known food for tourist but as one of the basic food in Hungarian cuisine too. We used to eat at Holidays, Weddings and Carnevals. Traditionally cooked in cauldron on open fire, but of course you can cook at home in your kitchen as well and the outcome will majestic gravy beef stew.
First chop the onion and garlic, salt and season with caraway seed and sautee on lard or oil. Cut the beef leg for chunks and add to onion, continue toasting on medium heat for 10 minutes until the beef getting lost the red color. Remove from heat and add the sweet paprika powder, stir well, and add enough warm water to cover it. Place back to the cooker, bring to the boil and cook, stew for 2 hours. Than add the red wine and tomato sauce and cook for 30-40 minutes depending on the tenderness of the beef. Serve hot with boiled potato, pasta or egg barley and pickles.
Egg barlay is also an Hungarian traditional pasta which is made from egg and flour. We used to buy in shops because it is too difficult to make it at home. Prehet the oil in a frying pan on the highest degree and toast the egg barley until golden brown. Important that all the egg barley has to become a light brown colour otherwise the pasta will be gluey. Remove from heat, add salt and sweet paprika and enough water to cover it. Reduce the heat and continue to cook. It takes approx 30-40 minutes, meanwhile gradually add more water if it needs. Cook it for aldente as usual at pasta foods.