Magyar Bogrács Gulyás

Már régen meg van a Bográcsunk, de eltelt 10 év mire újra elővettük. Egyszerűbb a gázon elkészíteni pedig teljesen más íze lesz ha kinnt a szabadban főzzük. Csaba válalkozott rá, hogy tüzet rak és kevergeti is, mert én ugyan nem ülök ott órákat a tűz mellett. Kivételesen nem marha húsból készült ahogy mindig szoktam hanem disznóból. Nagyon finom lett!

In English:

Hungarian Goulash
BOGRACS GULYAS

True Hungarian goulash is a spicy, rather thin stew to which potatoes or other vegetables are added shortly before serving. Traditionally, it was cooked in a bogracs, or cauldron, over an open fire. In a modern kitchen it should be cooked slowly in a heavy pot on a low, steady source of heat. It cannot be rushed, but the results are worth it. A good goulash is a meal in itself, needing nothing more than fresh bread to soak up the sauce. The inspired cook can invent scores of variations on the basic gulyas recipe, despite conditions of life in the supermarket era. Bogracs gulyas always tastes best with a dry white wine—a Badacsonyi Keknyelu or a Leanyka. One of the lighter cakes would be the best choice for dessert after any kind of gulyas.

1 large onion, finely chopped
About 3 tablespoons cooking oil or lard
1 1/2 pounds lean stewing beef, cut in 1-inch cubes
1 teaspoon paprika
t/2 teaspoon caraway seeds, mashed with the back of a spoon
Pinch of marjoram
Salt
2 cloves garlic, peeled and chopped
4 cups beef stock or canned beef broth
1 medium green pepper, cored and cut in 1/2-inch strips
3 small peeled tomatoes, preferably canned
2 pounds (about 8 or 9 medium) potatoes
Csipetke (pinched noodles) (optional)

Using a Dutch oven or a heavy casserole with a cover, sauté he onion in 3 tablespoons of oil or lard until it wilts. Remove to side dish. Pat the meat dry and brown it, using more oil or lard if necessary. Put the meat in the side dish. Pour l/2 Cup of water into the pot, scrape up the juices and stir in the paprika, caraway seeds, marjoram, and 1 teaspoon of salt. Add the garlic. Put the beef and
onions back in the pot, and add enough stock to cover the meat by
inches. Simmer for 1 hour, covered, adding more stock (or water) as neces­sary to keep the meat well covered with sauce. Mix in the green pepper strips and tomatoes and continue simmering. Peel the potatoes and cut them in 1/2-inch diced keep them in cold water until ready to use. When the gulyas has been simmering for 1 1/2 hours, stir in the potatoes and 1 teaspoon salt and enough water to cover them. Simmer another 25 minutes, partially covered, or until the potatoes are done. Ideally, gulyas has the consistency of a good Manhattan clam chowder, though it can also be somewhat thinner.
If it is too thick, add some hot water, a little at a time. Degrease and taste the sauce. It may need more salt. Stir in the csipetke and serve. Gulyas is usually brought to the table in the cooking pot or a soup tureen and ladled out into flat soup bowls.