Pastoral Goulash

Gulyás is a traditional Hungarian dish, appreciated not only for its rich flavor but also for the way it brings together simple ingredients into a comforting meal. We start by preparing the meat, cutting it into suitable cubes so that it cooks evenly and absorbs the flavors. Next come the vegetables: carrots, parsley, bell pepper, and celery, which we will also cut into cubes. The onion, an essential ingredient, should be finely chopped, and the crushed garlic will add an extra layer of flavor.

Fresh tomatoes are another key ingredient. To peel them, we blanch them for a few seconds in boiling water, then cut them into cubes. Now that we have all the ingredients ready, we can start making gulyás. In a pot, we heat the lard, and when it has melted, we add the finely chopped onion and crushed garlic. To this aromatic base, we will add the chopped vegetables, letting them sauté for about a minute to blend the flavors.

Once the vegetables start to soften, it's time to add the pork, the smoked tenderloin, and a few sliced sausages. We sauté the mixture for a few seconds until the meat changes color. Then, we will add the chopped tomatoes and season with salt, ground pepper, cumin, paprika, and marjoram, mixing well to combine the flavors. We cover the pot with a lid and let everything simmer on low heat, stirring occasionally, until a thicker sauce forms.

When the sauce thickens, we add enough water to cover everything well and let it simmer on low heat, partially covered, until the meat is cooked and tender. Once the meat is cooked, we add the diced potatoes and a few slices of hot pepper for a touch of spice. While the potatoes are boiling, we prepare the razalai (csipetke), which will enrich our soup.

To make razalai, in a bowl, we mix one egg with 100 grams of flour and a pinch of salt, kneading until we obtain a firmer dough. This dough is grated using a large grater, creating the razalai. When the potatoes are almost cooked, we add the pasta to the soup and let it boil until cooked, making sure to adjust the salt in the soup if necessary.

Finally, gulyás is served hot, accompanied by a hot pepper for those who love spice. This dish is perfect for a cool evening, being not just food but also a warm hug for the soul. Enjoy your meal!