1. The document discusses traditional autumn dishes from the Pusztamérges High School in Hungary, including rooster stew, beef goulash, and goose soup. 2. Each September, the school hosts a famous festival where they cook rooster stew in a large cauldron, according to local tradition. Detailed recipes are provided for rooster stew, beef goulash, and goose soup made with quince. 3. The document also discusses the cultural significance of harvesting, viticulture, and the traditional meal of goose eaten on November 11th to honor St. Martin of Tours, an important religious figure in Hungarian history.

1. Autumn dishes
Pusztamérges High School, Hungary
History in our Kitchen 2013-2015

2. Ukraine
Slovakia
Austria
H
U
N
G
A
R
Y
Romania
Slovenia
Csongrád County
Pusztamérges
Croatia
Serbia

3. Rooster stew cooking
competition and festival
• Pörkölt or stew is one of the
most famous Hungarian
dishes.
• Rooster stew is the type of
pörkölt preferred in our
region.
• Every September we have a
well-known festival where
we cook rooster stew in a
cauldron.

4. Rooster stew
1. Prepare the rooster and chop
it.
2. Heat mangalitza lard in the
cauldron. Peel and chop two
medium sized onions. Fry the
onions on low heat till golden
brown.
3. Put the rooster legs, its breast,
the back, the wings and other
parts of the rooster into the
cauldron. Cook it on low heat.

5. Rooster stew
4. Add half of the paprika when it already
has some gravy, season the stew with salt,
garlic and caraway seeds
5. Pour some water into the cauldron and
simmer the stew till the meat gets tender.
Then add the rest of the paprika.
6. Serve it hot with boiled potatoes or
dumplings (nokedli/galuska).

6. The harvest
•Pusztamérges is situated
in the Csongrád wine
region, so viticulture and
the harvest is very
important in our life.
•The harvest is also
connected to the end of
the agricultural year, the
herding of the cattle etc.

7. Beef goulash
1. Heat mangalitza lard. Fry finely chopped
onions on low heat till golden brown.
2. Add paprika, the caraway seeds, salt and
pepper with the chopped beef. Pour some
water in it till it covers the beef dices.
3. Simmer on low heat (2 hours) till the beef
is tender.
4. Add the diced potatoes, the green
peppers, the tomatoes.
5. Add the small dumplings and simmer till
it is ready.

8. The day of St Martin - 11th November
The time of new wine and fat
geese, so people traditionally
eat goose on St Martin's day.

St Martin of Tours (316-397)
was born in what is now
Hungary.

According to a legend we eat
goose on his day because geese
helped to reveal him and to
make him a bishop.


9. The day of St Martin - 11th November
The theme of the goose is so important
in Hungary that we even have folk tales,
books and animated films with them.


10. Goose soup with quince




Cook the goose wings,
the neck, the back and
the gizzard.
Add some peeled
vegetables (carrots,
celery, garlic, onions).
Season with salt and
pepper, cover the pot
and cook on low heat
until the meat is tender.
Take out the vegetables.

11. Goose soup with quince


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
Peel and dice the quince.
Add them to the broth.
Simmer until tender.
Mix one cup of sour cream
and flour until smooth,
then add to the broth, boil
for 5-10 minutes.
Season with salt and a
little sugar if necessary.
Serve with freshly chopped
parsley.

12. Roast goose with red cabbages
1. Wash the goose legs,
season them with salt,
pepper and rub with
marjoram.
2. Put the goose legs into a
baking tray.
3. Pour a little water under
the legs, and steam
them under a foil in a
170-degree oven.

13. Roast goose with red cabbages
1. If the meat becomes tender, remove the
foil.
2. Roast the legs for 60 minutes and
frequently sprinkle them with their gravy
until they get red.
3. Serve the roast goose legs with boiled red
cabbages.

14. Thank you for your attention!