Kovács Zsuzsa: Göcsej Village Museum. Exhibition Guide (Zalaegerszeg, 2008)

GÖCSEJ MUSHROOM SOUP Ingredients (serves 4) 250g champignon mushroom 600g potato 1 decilitre oil 1 piece onion (middle sized) 1 teaspoon paprika (red pepper) 1 piece bay leaf Salt Delikát (spice mix) 2 decilitres sour cream 40g flour Preparation: Fry the fine chopped onion in some oil until it gets a golden colour. Add the sliced mushroom and some paprika. Add salt, bay leaf, Delikát. Add the potato cut into pieces (diced). Add sour cream while stirring. Serve with some pasta. DEER STEW Ingredients (serves 4) 600g deer leg (thigh) or shoulder blade 1,5 decilitre oil 1 piece onion (big) 2 teaspoons paprika Salt 1 pinch caraway seed 150g 'lecsó' (tomato, pepper and onion cooked and mixed together) Some Erős Pista (stock) 0,5 decilitre red wine 2 pieces garlic 1 piece bay leaf Preparation: Fry the onion in some oil, add paprika and water. Pour hot water onto the meat, wash it with cold water and put it into the onionpaprika mixture. Add spices. Cook until the meat gets soft, occasionally supply the water. When the meat is half-cooked add 'lecsó'. Add red wine when it's nearly ready. With the recommendation of the Arany Bárány hotel, Zalaegerszeg. H-8900 Zalaegerszeg, Széchenyi tér 1. Tel: 92-550-040, 92-311-343, Fax: 92-550-041 info@aranvbarany.hu www.aranybarany.hu