.Let's see the ingredients.
- 500 gr for 2/ 750 gr for 4 people pork or beef meat. (Traditionally it's made from beef, but that takes much longer to cook.)
- 1 carrot
- 1 turnip (looks like carrots, but white)
- 1 smaller piece of celery
- 1 a bunch of celery leafs
- 1 green paprika
- 1 tomato
- about 500 grams of potatoes
- 2 onions
- a handful of egg barley (little pieces of a kind of noodles, in hungarian it is called Tarhonya)
- spices: caraway seeds, red paprika (sweet or hot as you like) , salt, pepper
You cut the onions first into small pieces, then the meat and the vegetables into cube shaped pieces, the meat pieces should be bigger than the vegetables.
Frizzle the onions in a pot on some oil or grease until they become a bit goldbrown, then take it off from the fire. As best you choose a pressure cooker, that way it'll be quicker.
While you stir continously, put the paprika powder inside. Make sure, the pot is not on the fire, otherwise it becomes bitter. The paprika powder only melts in grease, it should become a nice, deep red fluid. Put the cut up greenpaprika, tomato and meat on it, and then braise it until all the gravy (fluid of the meat and vegetables) disappears. At the beginning by need you can put a little water in it to avoid catching it in the pan.
When ready add so much water that it covers all the ingredients in the pot. Put the spices also inside. There is no exact measure how much you should add from these, feel free to experiment. Close the pressure cooker and cook the whole thing, in case of pork for 20 minutes, beef for 40-45 minutes after it starts to boil again.
As next step carefully open the pressure cooker, put the potatoes and egg barley inside, close the cooker again, and cook for 5 more minutes. Open it, and leave it boiling for about 5 more mins. Ready, the thicker it gets, the better it is
.It is actually quite simple to make, although takes some time. Hungarians normally eat it with fresh white bread.
Hope you'll like it.
