Today, we embark on a culinary journey through Europe’s forgotten corners—from the arid plains of Extremadura to the alpine forests of Styria. These dishes prove that classics can be not just familiar, but surprisingly unexpected!
Ingredients (serves 4):
Cooking Process:
1. Marinating the meat. In a deep bowl, mix the pork cubes with garlic, paprika, salt, and pepper. Pour in the vinegar and 50 ml of olive oil, stirring thoroughly so the meat is evenly coated with spices. Cover with cling film and leave to marinate at room temperature for 1 hour. Readiness criterion: The meat takes on a bright red hue from the paprika, and the vinegar begins to penetrate the fibers.
2. Searing the meat. In a heavy cast-iron skillet or kazan, heat the remaining olive oil over medium heat (160°C). Add the meat along with the marinade and sear for 5 minutes, stirring constantly with a wooden spatula. Readiness criterion: The meat develops a golden crust, and the garlic starts to release its aroma.
3. Braising under cover. Add the bay leaf and pour in the water. Reduce the heat to low, cover, and braise for 40 minutes, stirring occasionally. Readiness criterion: The meat becomes tender when pierced with a fork, and the liquid reduces by half, forming a thick sauce.
4. Final sear. Remove the lid and increase the heat to medium (180°C). Sear the meat for 10 minutes, stirring constantly, until the sauce thickens and coats the pieces with a glossy glaze. Readiness criterion: The meat develops a crispy crust, and the sauce begins to caramelize at the edges of the pan.
5. Serving. Remove the bay leaf. Serve hot with crusty bread or boiled potatoes, sprinkled with fresh parsley. Ideal serving criterion: The meat stays juicy inside while the outside is covered in an appetizing crust, exuding the aroma of paprika and garlic.
💡 Fun fact: Cochifrito is a traditional dish of Extremaduran shepherds, cooked in the field. The vinegar in the recipe not only adds flavor but also acted as a preservative, allowing the meat to keep for several days without refrigeration.
Ingredients (serves 4):
Cooking Process:
1. Preparing the venison. In a large bowl, mix the venison cubes with pumpkin seed oil, paprika, cumin, and salt. Leave to marinate for 30 minutes at room temperature. Readiness criterion: The meat is evenly coated with spices and takes on a subtle aroma of the seasonings.
2. Searing the meat. In a heavy sauté pan or Gusjatnitsa (Dutch oven), heat the butter over medium heat (170°C). Add the venison and sear for 5 minutes, stirring constantly, until the meat is browned on all sides. Readiness criterion: The surface of the meat turns golden-brown, and the juice released when pierced is clear.
3. Adding the vegetables. Add the onions and garlic, sautéing for 3 minutes until the onions soften. Sprinkle in the flour and stir thoroughly so it coats the meat and vegetables in a thin layer. Readiness criterion: The onions become translucent, and the flour loses its raw smell.
4. Braising with pumpkin. Pour in the beef broth, bring to a boil, then reduce the heat to low. Add the pumpkin cubes, cover, and braise for 45 minutes. Readiness criterion: The pumpkin softens when pierced with a fork, and the meat easily separates into fibers.
5. Finishing the sauce. Remove the lid, add the sour cream, and stir thoroughly. Simmer for another 10 minutes over low heat without the lid, allowing the sauce to thicken. Readiness criterion: The sauce coats the back of a spoon in a thin layer, and the pumpkin begins to break down into fibers, giving the dish a velvety texture.
6. Serving. Sprinkle with fresh marjoram. Serve with homemade Spätzle or boiled potatoes. Ideal serving criterion: The goulash has a rich orange color from the pumpkin and paprika, and the meat melts in your mouth while retaining its juiciness.
💡 Fun fact: Styria is the only region in Austria where pumpkin seed oil is a national product. Locals use it not just for dressing salads but also for cooking meat dishes, giving them a unique nutty flavor.