Tasty and very juicy, filling and classic. Traditionally prepared is best, but it's actually hard to go wrong with this dish. A real heavyweight dish. It's not for dieters or people who specialise in fit eating at all, but it sure is filling!
Good food can only be made with good ingredients
Fortunately, there is no season for for stew, but in the summer it's still good to throw it in the pot More information. I could list at least a thousand recipes and preparation methods, because there are so many houses, so many customs, but the main thing here is good ingredients. No matter how open fire, or in a closed kitchen, it is sure to win the approval of everyone at the table. In fact, it's the real thing when it has everything! Of course, everyone does it differently and uses different spices, but basically the principle of “less is more” applies here too.
If we put Hungarian food on the table
Not for professional recognition, but for guest satisfaction
When, as is our custom, the over the years experienced flavours come back to the food on the table, you can't go wrong. Hungarian food is not just about eating, it's about living. We are equipped with a set of beliefs and tastes that we are happy to consume at any time, in any form. These include stew, not to mention the leg stew.
Smoked leg stew
Smoked leg stew - the festive lunches, and a must for Sunday meals. It has been made for centuries. Our ancestors, of course, cooked the dish in a kettle, and it was still made with fresh ingredients. It is an unforgettable dish, a classic that will enchant the whole family and feed them well.
Ingredients
- 2 kg boneless hocks
- 25 dkg meaty bacon
- 3 medium size onions
- 4-5 cloves garlic
- 2 tomatoes
- 2 TV peppers
- 2 tablespoons red peppers
- 1 pinch ground cumin
- hot pepper cream
- Salt, pepper
Preparation
Preparation starts with the processing of the meat. The meat is deboned, but if you know what you want when you buy it, it's a good idea to ask for it boned. You can save some time and effort. Depending on your habits, you can do more with the skin. We can dice it up in the same way as colour meat, or remove it and use it for something else.
You can also prepare the skin by cutting it into strips and frying it in fat until crispy, with a little bit of bite and a crispy smokiness. Later, you can cook this skin into the stew, which will give it a piquant smoky flavour.
Dice the meat, about 2×2 or 3×3, and place in a deep bowl. Fill the bowl with oil and add salt and pepper, as if you were marinating. Let it soak while you prepare the other ingredients. It makes the meat tenderer and tastier.
The first thing to deal with is the onion. This is also a matter of taste, but it's good to use plenty. Chop them up nicely. Some people just dice it, others dice it very finely. Prepare the pan, heat a little fat in the bottom, and it doesn't hurt to get it on the sides of your pan in a circular motion. Pour in the onions and heat over a high heat, stirring constantly, then remove from the heat and turn down to a simmer. Meanwhile, chop the tomatoes and 2 heads of pepper and add them to the onion. You can turn the flame back up, as the tomatoes contain water, so you don't burn them. Of course, from here on you have to keep stirring until the onions are nice and translucent.
When your base is ready and the smell is no longer like fresh vegetables, you can add the meat you have already prepared. Drain off the juice and it can go into the casserole. Again, it's important to keep stirring. It is essential that the meat cubes are cooked until white and cooked through on all sides so that the reddish tinge of the meat disappears.
Baking
Fry for a few minutes, stir, then add the spices. Salt, pepper, red pepper. Mix these well, then pour cold water over the mixture so that it just covers the mixture. Put the hob back on a low heat and start cooking under the lid. When the meat is tender enough, add the freshly ground pepper, 2 cloves of garlic and seasoning to taste. Some people add soy sauce, Red Gold, but if you want to make it spicy, it's time for hot peppers. You can add the hot peppers whole or chopped.
Then turn the heat back up to a higher flame and stir the whole thing thoroughly for about 10-15 minutes. If anyone still wants to turbo it up, this is the time to add the browned skins, or pre-bacon if you prefer. Bring to the boil again, replacing any water that has evaporated, then continue to simmer over a low heat under the lid. Cooking time is two to two and a half hours - all told. Enjoy your meal! #
Photo by Pixabya
