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Real hungarian chicken stew

 
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too tired




 
 
 
 

Post Fri, Aug 24 2018, 9:31 am
I want a lot of paptrika, no real tomatoes. Of course will put oil and not butter. Is this a goulash or a "paprikash"? I want dark orange quite watery, kind off soupy. Keep caraway and marjoram or not? A real hungarian restaurant made such a good stew. It had as much water as a soup, flavor was delicious but I think for friday night after my own soup I want less water.



2 tablespoons butter
2 large onions, diced
2 pounds flank steak ( I want chicken )
1/8 teaspoon caraway seed
1/4 teaspoon dried marjoram
1 clove garlic,
minced
5 tablespoons paprika
2 cups water
4 large potatoes,
peeled and cubed
salt and pepper to taste
Morton Iodized Salt
26 oz




Directions
Prep

20 m
Cook

3 h 30 m
Ready In

3 h 50 m
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
How should it be done to taste real Hungarian like Hanna's restaurant in Hungary? I want chicken. And whats caraway majoram. ? Do they belong?

Tia
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ra_mom




 
 
 
 

Post Fri, Aug 24 2018, 9:44 am
Leave out the caraway & marjoram. Use cubes of dark meat chicken. Cook for much less time because it's not meat.
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too tired




 
 
 
 

Post Fri, Aug 24 2018, 10:38 am
Thanks a ton
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