Hungarian goulash with knuckles!
A dish that conquers with its taste and smell ..... in one pot everything you need, meat and side dish ... easy to make, will delight both household and invited guests. When we are in the mountains, I usually do it in a cauldron, as a shepherd, it's more interesting .... everyone revolves around the cauldron ... it smells like them ... I ate this variant with knuckles for the first time in Baranja with my husband's relatives a long time ago won ... I make this dish very often because my men (and now my daughter-in-law) adore it ... here, try it too because I'm sure you'll like it: :-)
Preparation steps
- Put the fat in a large bowl and lightly fry the bacon. Add the onion, sauté a little and put the beef first, sauté (sauté a little for about 20 minutes) and then the pork, stir gently and sauté for another 15 minutes (the onion starts to disintegrate). Add both ground red peppers, garlic, cumin, bay leaf, salt and pepper. Stir well and after about 10 minutes add the tomato, wine, beef stock so that it is about 10 cm above the meat covered with liquid. Cook over very low heat for about 2 hours until the meat is tender (try the beef!). If you feel that there is not enough liquid, add a little because in the end there are nails that still have to rise and cook for about 10 minutes. For the knuckles in a bowl, mix the ingredients (flour, egg, salt and water) and spoon halfway through the spoon and place in a lightly simmering stew. The nails should not be too hard but medium ... When all the nails are in the pot, shake the pot and cover the stew for a few minutes ... then the nails swell better, that's how I work ... so unfold, see how nicely they are lifted up on the surface, then shake the pot a little again and cover a little again .... In about 10 minutes it's over ... Add what is missing according to your own desire and taste ... salt, pepper, shallots .... Sometimes I put 1 to 2 tablespoons of bread crumbs before putting the knuckles, if I think it would be better a little thicker .... all this if desired ...
Serving
Goulash can be prepared from one or more types of meat ... just like Čobanac .... and the best is made in a cauldron on the fire and when the homemade ground pepper is inside .... it gives a special "flavor" to this dish .. ..so sniffing lightly in good company .... eh, what will you do better !!!!