Making it in the Babgulyás pot usually starts peacefully, and then someone will surely ask "when can you taste it?". Smoke, beef, beans and pinches: even the weather is considered a spice in the pot. By the time it is served, everyone in the kitchen usually volunteers to be a quality inspector.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- In the cauldron, fry onions in fat, add paprika, then roast the diced beef. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Add the beans and spices, cover with hot water and cook slowly. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- When the meat is semi-soft, you can add the root vegetables, later the potatoes. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finish with csipetke noodles and let it rest for ten minutes before everyone rushes in at once. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Always add the paprika to the base that has been removed from the heat, and have hot water at hand - do not shock the pot with cold.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.