Today I'm cooking Szegedin Goulash

Cover and cook until the meat is tender

Love the look of that old time pressure cooker. Take good care of it. Probably be worth some money one day.

When the meat is tender check for seasoning and add a whole lot of heavy cream

Creamy

Let it simmer until the saice thickens

Looking good.

Serve with knedla (a dumpling of sorts)

Looks good. Nice work, OP.

Today OP was a good guy

Good thread

You don't see people from Slovakia around here very often, greetings fellow Slovak user!

Food looks pretty good, nice work

but who was fond?

Looks good OP, will try that soon. Greetings from Vienna.

Thanks OP, good recipe, god bless.

Nice job, OP.

welp im done with this recipe, good job though OP

Fuck me, what a nostalgia bomb. Looks delicious, OP. I should learn how to make knedlik (and buchty na pare). I haven't had it for years now.

I don't live in Slovakia anymore, but it's really nice to see someone represent.

>no name fagging
>no cats shitting on the counter
>no guns on the counter
>no jack tier trolling
>kitchen is clean
>recipe looks good, interesting, and informative
Only thing is the pictures are a little on the oversized side, but not egregiously so and it doesn't seem like it was intentional trolling. Good job OP, you've done well today.

Have eaten it many times - can confirm deliciousness...

Good thread OP

What a nice thread, good job OP, good job Veeky Forums.

knedlík looks too light and flabby, I prefer making it from a slightly thiccer dough
8/10 though, bratře

>Szegedin Goulash
Gesundheit.

Is latest model from Izvesh Machine Work. Why you think is antique?

Amazing work Magyar bro.

I have the same containers for spices.

Thinking about hungarian food made me crave Langos with cheese, sour cream and red onion.

I think you meant ground caraway seeds and not cumin.

whats the difference?

Not sour cream?

Cumin goes in Arab and Mexican food, caraway is what goes in rye bread

Great thread...I'd like to know more.

Try smirking it with a piece of garlic before applying the cream. It's wonderful, believe me.

Also, good job OP, djekujme vam for the thread!

How do I buy a pot such as that?

Get born a hundred years earlier.

By using money
Nice double dubs

more about what

I've been mad about goulash since I visited Hungary in October. I've been making it with this recipe:
>Boil meat and veggies (onion, paprika, carrot) seasoned with more paprika
>Add potatoes after 1,5 hours

Can't really seem to get the broth right, it's less thick and tasty than in Budapest. Got any recommendations for improvement? Goulash mindhalalig!

Cooking depends on the meat, but assuming pork 1,5 hours seems right. My technique is using a very small amount of water, and when the liquid is gone, always add just a little bit to the mixture. You can use some light red wine instead of water, too. As for the potatoes, I always cook them separately and mix the two when they're done, so I dont have to have a lot of liquid left in the meat-veg mixture. This way you get to get the broth right. Egészségedre ;)

THIS IS MY FAVORITE FOOD thank you OP

mit semmlknödl bitte

Make way. Superior Hungarian dish coming through.

>mit semmlknödl bitte
Yes, for sure. Knedla are OK but a bit bland.