Goulash was once the meal of Austro-Hungarian cattlemen. Basically it was a tasty way to eat secondary cuts, dried up bits of charcuterie.
So tonight’s Goulash contained @warialdabeef porterhouse chain and it’s sinews, plus braised tendons. I had a couple of smoked pork ribs, a rock hard piece of csabai plus a little bit of fresh super spicy csabai, a piece of smoked rind and some kaiserfleisch chunks. Lots of Onion, tomato, some caraway seeds and of course lecso (paprika paste) Because I was short on time I made it in the pressure cooker.
I served it with rice because I was busy, but my late foster Mum Szuzi always served buttered egg noodles similar to fettucini with it, or occasionally nokedli.
Plate licking good, but tomorrow it will actually taste even better.