Gulash
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Tasty, tasty, tasty.
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Ingredients:
* 250 gr pork skin or pork ears
* 500 gr veal
* 250 gr lamb
* 500 gr pork
* 1.5 kg onions
* 1.5 kg potatoes
* 1 spoon lard
* 1 spoon chopped parsli
* 2 teaspoons paprika (sweet or hot)
Preparation:
Chop the onions and fry it in lard. Cut the meat in one-bite cubes. Cut the pork skin, ears in fine pieces. Add the meat, skin, ears, paprika over the onion and fry for 10 minutes. Pour 1.5 litre water and salt; boil on small fire. When the meat is almost cooked, peel and cut the potatoes in cubes. Boil them separately for 30 minutes in hot salty water.
After 30 minutes, pour the water from the potatoes boiled, plus the potatoes themselves over the meat. It should have enough liquid. The result should look neither like a soup nor like a stew. Add the chopped parsli, serve hot.
Serve it with Romanian Plums Brandy (Tuica) or white-yellowish wine of any brand.
This dish is usually cooked by the Hungarian minority of Romania. However, there are also lots of people that cook and appreciate it as well.
(The Romanian/Hungarian name of the dish: Gulas)
