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Preparation info

  • Difficulty

    Easy

  • 8

    servings

Appears in

top 1000The Cuisine of Hungary

The Cuisine of Hungary

By George Lang

Published 1982

Ingredients

  • 1¾ pounds lean lamb, cut into ½-inch dice
  • Salt
  • 1 large and 2 small onions, peeled and chopped
  • ¼ pound lard
  • 1 garlic clove, crushed
  • ½ teaspoon black pepper
  • Pinch of marjoram
  • 1 tablespoon hot red paprika
  • 1 pound uncooked millet
  • 2 to 2½ cups beef or lamb broth

Method

  1. Bring meat to a boil in 1 quart water with 1 teaspoon salt and cook over low heat for about 1 hour. Drain the meat, saving the broth.
  2. Wilt the onions in lard in a large pot over low heat for 10 to 15 minutes.
  3. Add drained meat to the onions. Add garlic, pepper, marjoram and paprika. Cook for 1 minute, stirring well.
  4. Add ½ cup of the broth the meat was cooked in. Cover the pot with a tight-fitting lid and cook the meat till it is almost done, for 30 minutes to 1 hour.
  5. At that point pour in the millet and enough meat broth to cover it. Put back the lid and turn down heat to very low. Add extra broth if necessary. Cook until meat and millet are completely done, for 15 to 30 minutes longer. Adjust salt if necessary.

Variation

Harvest kása: Make the dish with either lamb or beef, adding plenty of diced carrots and parsnips. Replace half of the meat broth with dry white wine. Dice ¼ to ½ pound double-smoked bacon. Sauté the bacon dice until nearly cooked and pour them on top of the finished dish just before serving.

© 1982 George Lang estate. All rights reserved.

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