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George Lang

Kettle Gulyás

Bográcsgulyás

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Preparation info

  • 8

    servings
    • Difficulty

      Complex

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2 medium-sized onions
  • 2 tablespoons lard
  • 2½ pounds

Method

  1. Peel onions and chop into coarse pieces. Melt lard in a heavy 6- to 8-quart Dutch oven. Sauté onions in lard. Heat should be low in order not to brown the onions.
  2. When onions become glossy, add beef and beef heart. Stir so that during this part of the process, which sh

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