HUNGARIAN MUTTON GOULASH

I think many of you have visited Budapest which is one of the finest city in Europe but Hungary is not all there, spend some time in the fabulous villages , those beautiful churches and castles you then only can enjoy the real Hungary.
Do you have any idea about Hungarian cuisine? Hungarian dishes are delicious, flavor full and spicy and bit heavy so people with sensitive stomach should be careful trying them.



Today I am sharing with you a traditional cuisine from Hungary- Mutton Goulash.
A stew or a soup (pronounced goo-yash). This my version of goulash with little addition and alteration , it was first served to me by one of my Hungarian friend Aurelia who was in my town and told she will take the charge of my kitchen and one evening she cooked this delicious recipe for us. One platter is sufficient to satisfy a hungry soul like me.

INGREDIENTS:

Boneless mutton  leg      150grm
Baby onions               50grm
Garlic                    5grm
Bell pepper               50 grm
Carrot                    50grm
Button mushroom           45grm
Paprika                   5grm
Refined oil               15 ml
Butter                     20grm
Tomato puree               25 grm
Flour                      10grm
Baby potato                25 grm
Salt                       according to taste
Black pepper               very little 

* Those of you who love a little mild taste use paprika and black pepper according to taste.


PROCEDURE:
First of all make small cubes of the boneless mutton wash and clean and keep aside.
Cut carrots , bell peppers into cubes. Peeled the potato and the onions.
Put a pan on flame give oil and then give the chopped garlic. As it turn a little brown add the mutton chunks add salt and pepper and stir for 5 to 6 min. Add tomato puree and enough water let it boil for few minutes . As the gravy thicken a little put off the flame .
Now put another pan on flame put oil and butter in it and all carrot, bell pepper, mushroom, onions, potatoes in it. Stir a for a sometime, add flour and stir for another 1 minute . Add the mutton chunks with the prepared stock in it. Cover the pan and let it simmer for sometime until the mutton is cooked. Garnish with some fresh thyme and serve hot with bread rolls. I prefer Kenyer (“KEN-YEAR”) it is a type of Hungarian bread an oval shaped , golden colored one kilogram loaf. Most commonly it is either fehér kenyér (white bread) or félbarna kenyér (half brown bread; made with half rye flour). Shopkeepers will usually gladly cut the kilogram loaf into 500 or 250 gram pieces for you.
Before exploring the beautiful country Hungary explore unique Hungarian cuisine in your dinner table with your loved ones.

BE HA PPY AND STAY HEALTHY.