For 3 to 4 people, you will need:
500 g beef shoulder
300 g pork topside
300 g yellow or red onions
5 cloves of garlic
100 g fatty bacon
50 g lard
1 red bell pepper
4 medium-sized waxy potatoes
2 large carrots
4 Debreziner sausages
1/2 litre hot water or vegetable or beef stock, possibly more
- Cut the meat into cubes that are not too small.
- Roughly chop the onions and peppers, cut the bacon into thin strips and crush the peeled garlic with the blade of a knife.
- Heat the lard in a deep pot. First fry the bacon until the fat becomes translucent. Then add the onions and fry until they are also translucent. Now add the garlic and finally the peppers. Take care that the garlic does not brown.
- Add the meat and fry until there are no more pink spots visible.
- Now comes the critical part again. Sprinkle the paprika powder (50/50 hot/mild) generously over the mixture and stir everything in immediately. The powder must not be allowed to roast. Therefore, have the hot liquid (water or stock) ready and deglaze after 20 to 30 seconds.
- You need to be a little more careful with the salt than with Pörkölt, because the bacon, stock and later the sausages all contain salt.
- Cover the pot with the lid, this time properly, and simmer everything on a low heat for at least 1 hour.
- In the meantime, peel the potatoes and carrots and dice them into pieces that are not too small. Cut the Debreziner sausages into thumb-length pieces (preferably your thumb length rather than mine).
- Add the potatoes and sausages and cook until the potatoes are done (about another 30 minutes).
You can also serve Hungarian dumplings with the Gulyás , but I would prefer unhealthy white bread, preferably a French baguette.
Pickled gherkins are a must again.
By the way, Gulyás cooking competitions are held regularly in Hungary in the autumn. In the cities, the residents of an apartment building form a team, and in the countryside, of course, it’s the families. They meet in a public square and each team brings its own cauldron. Then they light a fire and start cooking. It is customary to let passers-by taste the Gulyás. If you happen to be lucky enough to come across such an event, you are guaranteed a meal!