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OK to use bacon fat in this goulash recipe?

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  • OK to use bacon fat in this goulash recipe?

    I'm going to try making this tonight:
    Rich and Hearty Hungarian Goulash | Mark's Daily Apple

    It calls for 1/4 cup of fat. I have butter, olive oil and coconut oil but no lard or tallow. I am making bacon this morning though and could use that. WHat do you think? Thanks!

  • #2
    Go for it. My understanding is that the national cooking fat in Hungary is goose grease anyway.

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    • #3
      You even need to ASK???? it's awesome....

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      • #4
        OK, for perhaps another stupid question. Should I be draining the pot of the fluid (mostly water I think) that is a result of browning the meat? I usually would so as not to boil the meat.

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        • #5
          Originally posted by eKatherine View Post
          Go for it. My understanding is that the national cooking fat in Hungary is goose grease anyway.
          I suddenly want to go to Hungary...
          *goosefat-drool*

          Although, I do have duck and duck fat in my own fridge right now.
          “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
          ~Friedrich Nietzsche
          And that's why I'm here eating HFLC Primal/Paleo.

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          • #6
            Actually, pork fat is more common in Hungarian cooking than goose. Bacon fat would be perfectly appropriate. It's what I use for all Hungarian dishes. Mark's recipe actually looks pretty authentic, but I would kick it up a notch by crumbling the bacon back into the soup at the end. Also, and this is VERY important - take the pot off the heat before adding the paprika, because paprika burns easily. So, add the paprika and then the stock, then put it back on the heat. I would also add the garlic during the last 5 minutes of cooking as well. Jo etvagyat!

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            • #7
              This is the 2nd MDA meal I made in 2 weeks that came out perfect. Just curious about dumping the meat juices out.

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