Autumn is here – there is no denying it anymore! Summer has decided not to show up this year.
For as long as I can remember, my birthdays have always been sunny. My birthday is in august and I have always had good weather on my special day. But not this year! It’s as if mother nature has her year all jumbled up. Spring started too soon and summer never arrived!
I can’t really complain as we spent 7 days in Marmaris, Turkey and had the most gorgeous weather (if you’ve been following my Instagram – you’ve seen the pictures!!!!) and the best vacation ever!
– but coming home to below 20 degrees has been depressing, and Diannas has a cold. 🙁
And so I’ve decided it’s time to bring out the autumn recipes. This is actually a recipe for both summer and early autumn, as it is wonderful if you make it over a campfire or bonfire.
Delicious Hungarian Gullasch
My mothers mouthwatering, delicious autumn stew recipe. Hungarian Gullasch with lots of flavor and taste!
- 600-800g beef or pork meat (feeling adventurous? Try goat, lamb or venison maybe?)
- 2 tablespoons of paprika
- 2 teaspoons of cumin
- 2 bay leaves
- Salt and freshly grated pepper
- 4 tablespoons of tomato puré
- 1 liter of beef-stock
- 500 g of mixed root vegetables
- 250 g button mushrooms
- 2 yellow onions
- 3 cloves of garlic
- 2 bell peppers (I prefer yellow or red, as they are sweeter)
- 1 chili (you decide how strong!)
- Flat-leafed parsley
- 1½ kg mixed root vegetables
- 25 g butter
- Salt & freshly grated pepper
- 1-1½ dl of full-fat milk
- Step 1 Dice the meat into bit-sized pieces and fry until lightly brown in oliveoil on a pan. Add paprika, cumin, bayleaves, salt, pepper and tomato puré and fry along with the meat for a couple of minutes before you add the beef-stock.
- Step 2 Let the meat simmer for 1-1½ hours or more. It’s important to only let the meat SIMMER and not boil heavy or the meat will be tough!
- Step 3 Peel the root vegetables for the stew – dice and add to the mix.
- Step 4 Clean the mushrooms and dice. Peel the onions and garlic. Clean the bell peppers and chili and cut in halves. Chop all these vegetables into big pieces and saute them lightly on a pan.
- Step 5 Add the sauteed vegetables to the beef mix and let the pot simmer on for 1-1½ hours more.
- Step 6 ROOT-VEGGIE-MASH: Peel the potatoes and root vegetables and dice them roughly. Boil for 20 minutes in unsalted water, until they are tender. Pour the water from the pot and let the last of the water evaporate, while the pot is back on the stove. Add butter, salt, pepper and milk and mash the potatoes and root vegetables.
- Step 7 Add salt and pepper to taste.
- Step 8 Serve with mashed root vegetables and topped with chopped parsley.
All good things
I had really hoped my hubby would have had time to make our firepit this year, but ALAS it seems I will have to wait til next year. All good things come to those who wait and in the mean time I am collecting lots and lots of ideas on Pinterest as to how it can be made.
I really LOVE pinterest – it’s a great source of inspiration and networking for me. If you want to be friends or check out my account – you can find my Pinterest profile HERE!
This is actually my mothers recipe. She and my dad used to have a firepit in our childhood home. It wasn’t really used a lot, EXCEPT for when she made this recipe. It brings back happy memories to make this for my own daughter now and she loves it ALMOST as much as I did!
Do you have a recipe that has special meaning for you or your family?? Share below. I would love to hear your comments.