MAJDNEM BIRSALMAPÖRKÖLT

Gifts are not fit to pass. This recipe may be from more than one exception. Well, I got one of the Syrian Ahgalka's Hungarian wife, who is a colorful, fun to catch it in achieving this goal that I felt instantly to share with you. There is reason to it. The first season is quince. Second, an incredibly good. The third, a complete unknown relevance comes to food, but a voice that resembles the Hungarian marhapörköltre, without anything in addition to the meat should be added that this poem is characterized by a typical home meal. I know it is impossible, I found it, so I tried it right. No further csigázom interest. Here's an accurate description:

The cooking is not too fat 50 grams of beef cut into cubes to start with, as if we wanted to make a decent stew. A bögrényi water, a pinch of ground allspice salt to add - nothing more - and cook until soft. (Best pressure cooker.) While the meat is tender, a good half pounds of quince wash, cut out cores, but do not peel it. Fingernail and dice as much water as many cover it, simmer for 10 minutes. Not matter if you work with more fruit, because you can freeze the excess. (Quince crunch will come in good time.) Softened the beef is mixed with a can of tomato, 4 cloves garlic, pressed it, then throw into the quince, and as much hot water is added to the extent that sauce diluted. It depends on how much juice left in the meat. This direct low heat until cooked - 10-15 minutes but no longer - as long as we believe that looking at the illusion of perfect beef stew. (The emphasis is on the stand when not is because the taste is of course different. From that exciting!) And I do not accidentally forgotten out of her oil, onion, red pepper, because it should not be included because it is not Hungarian, but Syrian resident food. There is pomegranate juice or citric csöpögtetnek it.

PS: And I forgot: the quince only beef with rice offered for free!

(Hungarian Kitchen 1997/10)