Around Hungarian shepherd’s egg-barley stew, the kitchen turns into a community space in no time: everyone would help, especially in the tasting. You don't have to be a shepherd, but the pot and the smoky air will definitely improve your CV. In this case, the chef has a special task of protecting the last portion.
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.
- Fry the bacon, fry the tarragon in the fat until it turns a hazelnut color. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Add the onion, then the pepper, tomato, sausage and spices. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Stir in the potatoes and pour enough hot water to comfortably cover them. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Cook slowly, stirring occasionally, until the tarragon and potatoes are soft and the juice thickens. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- 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
- Toast the tarhony properly before pouring; that's what makes it taste nutty, not yelling at the pot.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.