Beef pulp 360 grams
pork fat 80 grams
→ or vegetable oil 80 grams
onion 150 grams
Powdered paprika 15 grams
salt to taste
cumin to taste
Potatoes 800 grams
sweet pepper 140 grams
fresh tomatoes 60 grams
egg 1 piece
wheat flour 80 grams
beef broth to taste
→ or water to taste
Meat – blade, gouge, Shank – diced 1.5-2 cm (in my case was the shank)
Onions finely chop.
The melted fat fry the onions until golden brown. The NB! To perfectly reproduce the taste of Hungarian dishes, use lard obtained by vyzharki having roasted flavor. It is in it most fully manifested the taste quality aromatic oils contained in the onion, and paprika color effect. If, for some reason, the use of fat is not possible, then, covering eyes with hands, use the vegetable oil;)
Reduce the heat, put in not too hot fat paprika … the NB! The fat is too hot paprika becomes bitter taste and substance, giving it a red color, decomposed into brown coloring elements.
… Quickly stir …
… Add the meat, season with salt …
… And stew under the lid.
Garlic grate and mix with ground cumin and grind both ingredients in a mortar.
When the juice secreted by meat evaporates add the garlic with cumin, pour the water and continue to simmer on low heat, adding a little water if necessary.
Cut into cubes with side 1 cm potato …
… And tomatoes
(csipetke – flour dumplings, the test name is derived from the Hungarian word “pinching”)
made of flour, salt and knead the dough balls.
Roll out the dough to a thickness of 1 mm, and then pinch off the fingers of his shapeless pieces, the size of a fingernail.
When the meat is almost ready, to evaporate the liquid, so that only the fat left in the pan.
Add the potatoes, stir and simmer until the potatoes are soft.
Infuse bone broth or water, add the peppers and tomatoes. Cook until the potatoes are cooked.
Just before serving, put in the soup chipetke and give them a boil (3-4 minutes). The NB! If you do not plan to file all 6 servings, do not add all chipetke immediately. After standing, dumplings swell too much and spoil the dish.
The final amount of soup bone is regulated by adding broth or water, followed by a salt again.
In the finished dish to add a spicy paprika to taste.