· Serves 6 ·
Ingredients
2 tablespoon |
Lard (or other cooking fat) |
2 tablespoon |
Plain flour |
1 level |
Hot Hungarian paprika (or you can mix with sweet Hungarian paprika, to your taste) |
400 grams |
Beef (chuck or other stew beef) |
1 large/ or |
Leavened cucumber |
1 medium |
Onion finely chopped |
1 medium |
Carrot, cut into little finger size |
1 medium |
Parsley root, cut into little finger size |
1 clove |
Garlic |
1 |
Green "Banana" pepper, whole (this is also called "Hungarian wax"--use the sweet blunt one or the pointed piquant one, as you wish) |
500 grams/ |
Hungarian Rózsaburgonya, or "pink potato" peeled and cut into 1 inch square (2 cm. square) cubes |
1,6 litres (6 cups) |
Lukewarm water |
5-6 |
peppercorn |
| Salt by your taste | |
150 grams |
Sour cream |
1. Fry the flour in one tablespoon lard (or in other cooking fat) until light
brown at the bottom of the pressure-cooker. Pull away from the heat, allow
to cool a little bit. Mix in the hungarian paprika. Add the lukewarm water,
mixing well.
2. Braise the onion in one tablespoon lard (or in other cooking fat), then add the carrots, the parsley, and continue to braise.
3. Add the beef, the cucumber, braised vegetables, the garlic and the whole green pepper to the soup. Season with salt and pepper, close the cooker, and cook for 35 minutes.
4. Carefully open the cooker, add the potatoes, close again and cook for another 6 minutes.
5. Put some sour cream into the plate, one teaspoonful per serving, then add the warm soup.
Remark: If you don't have pressure-cooker, extend the cooking time up to 3-4 hours on slow heat, covered with a lid, or until the meat is tender. In this case add the leavened cucumber only 1 hour before the expected finishing, not to be boiled to a pulp.
This page translated into Hungarian on
\magyar_receptek\buzsaki.html
Click on this underlined address to have it in Hungarian.
Need to help? (It's free and easy!)
Questions? eMail me from the first page!