Braised Beef (Bogracs Gulyas)

Ingredients

• about two pounds of beef
• an onion
• a pinch of paprica
• two tablespoonfuls of brown sauce
• potatoes in small dice

Method

1. 1

   Cut beef into squares and fry onion in butter.

2. 2

   Add beef, fry for 10-12 minutes, season, and cover.

3. 3

   Cook with hot ashes on the lid for 1.5 hours, adding gravy and potatoes towards the end.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 94. The excerpt below is the record exactly as published.

a pinch of paprica. Cover with cold water, bring slowly to the boil, skim, then simmer slowly for an hour, and strain. Then put on the fire again and reduce to half the quantity. Into this hot broth (using another stewpan for the operation) put the fillets with six freshly cut bunches of parsley (which should be previously blanched in scalded water for three minutes) and simmer gently for about ten minutes until the fillets are tender. A spoon, instead of a fish knife, as well as the fork, are necessary to eat this dish comfortably. Borju-sult. (Stewed Veal). Cut up in squares a pound of veal meat taken from the side of the knuckle, and add to this meat an equal quantity of loin of pork. Cut an onion into dice, put it into a flat stewpan with lard, add half a bay-leaf, sprinkle over paprica and fry it a little, then add the meats ; season, fry the meats for seven or eight minutes, cover the stewpan, draw it over a moderate fire, and stew the meats with warm ashes on the lid, stirring from time to time. When done, baste them simply with two tablespoonfuls of brown sauce, or some glaze ; dish them up in a border of plain boiled rice. 221 BANQUETS OF THE NATIONS Toltott Kaposzta. (Dolmas of Cabbage). Strip off the leaves of a white cabbage, wash them thoroughly, put them into a saucepan of salted water, and boil for twenty-five minutes. Take them out, plunge into cold water, and afterwards dry them. In the meantime prepare one and a quarter pounds of force- meat, using an equal quantity of finely chopped fat pork and lean veal, two eggs, a small chopped onion, a breakfastcupful of boiled rice, a good dash of paprica, pepper and salt, three tablespoonfuls of minced mush- rooms, and a little minced parsley. Divide this into pieces the size of a walnut, wrap them up separately in pieces of the leaves, put them close together in a pan, sprinkle well with salt, pour over a little melted butter, and add broth and buttermilk in equal quantities to half their height. Cover them over and cook until the liquor is reduced to a glaze, then remove the pan to the side ; have ready ten ounces of rice boiled in stock and finished with butter and grated Parmesan cheese. Cover the bottom and sides of a timbale mould with tender large leaves of the cabbage, without any of their hard parts, spread a layer of rice one inch thick over the bottom leaves ; mask this with tomato sauce ; arrange ten slightly flattened dolmas on top, grate over a little Parmesan cheese, and continue in this way until all are used up, by which time the mould should be full. Cover over with a cabbage leaf, then with thin slices of fat bacon ; put the mould in a moderate oven, and cook for an hour. Drain off the fat, remove bacon and cabbage leaf, turn the timbale on to a hot dish, glaze the leaves 222 HUNGARY with a paste brush, and serve at once. These dolmas may be cooked in a stewpan, and garnished with bacon round the dish on which they are piled. Bogracs Gulyas. (Braised Beef.) Cut up into middling-sized squares the head and the end (thin) of a fillet of beef, about two pounds. Chop up an onion, which fry in a stewpan with butter, without allowing it to take colour, and add to it the meat in squares ; fry them for ten or twelve minutes ; season with salt and a pinch of paprica ; then remove the stewpan back on a moderate fire, with hot ashes on its lid. Three-quarters of an hour later — that is, when the meat has evaporated its moisture — pour over a little gravy, and continue cooking it for an hour and a half ; sprinkle over the stew another pinch of paprica, baste it with two tablespoonfuls of brown sauce, and cook it for ten minutes longer. Then add to it a garnish of potatoes in small dice

Cook this with the app: pantry check, scaling, and the assistant.