Liszt Hungarian Rhapsody No. 1 in C sharp minor; Dichter

Описание: The first of the 19 pieces. I'll make one a month. It should take a year and a half to complete a playlist. There will be other works if inspired. A pop standard track awaits its upload two weeks from now.

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https://en.wikipedia.org/wiki/Hungari...

Hungarian Rhapsody No. 1 is the first of a set of 19 Hungarian Rhapsodies by composer Franz Liszt, dedicated to one of his friends and former student, Ede Szerdahelyi. Work on the piece began in 1846 in Klausenburg, and it was published about November 1851. The piece, like many in the set, is composed in the csárdás style, signified by two sections: the lassú (slower, first section) and the friss (faster, second section). Also typical for the set, themes in the piece can be traced to earlier sources, specifically Ferenc Erkel and Gáspár Bernát in the first section, and Károly Thern in the second.

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HAPPY BIRTHDAY (August 13th) to the unsuspecting birthday girl who sent me the video and her tips. As soon as I make a pot, I'll let you know. :-}}} Szeretlek, darling! YOU, goulash, and maestro Liszt are my favorite Hungarians! :-D

Folks, this took me several days to edit the 35-minute video down to 7 and make notes, then 32 min to render (many repeats, too). Then here, another 145 min to upload and 'forever' for YouTube to process. Whew! Please enjoy.

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What my Hungarian babe does differently from the video:
Cut the onions more coarsely.
No use of garlic (can you hear our dear Slash's applause?), black pepper, caraway seeds, or bouillon.
She quarters lengthwise all the vegetables (tomatoes, peppers, parsnips, carrots, and potatoes).

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The following recipe is NOT the one in the video.

Gulyás (Goulash)
by Carolyn Bánfalvi at http://www.thehungarydish.com/the-bes...

Ingredients
• 3 tablespoons oil or lard
• 5 medium onions, diced
• 2½ teaspoons salt
• 2½ liters (2½ quarts) water, plus a few extra spoonfuls
• 3 tablespoons Hungarian paprika (sweet)
• ½ teaspoon black pepper
• 1 tablespoon caraway seeds
• 1½ kg (3¼ lbs) beef, chopped into bite-sized pieces
• 2 cloves of garlic, chopped
• 5 medium carrots, sliced into bite-sized rounds
• 2 medium parsnip, sliced into bite-sized rounds
• 2 large potatoes, cubed
• 2 tomatoes, diced
• Csipetke (pinched pasta), optional

Instructions
1. Heat the oil or lard in a large pot (preferably a Dutch oven). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy.
2. Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
3. Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through.
4. Add the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used.
5. When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed.
6. If you are using csipetke or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper or hot pepper paste.
Notes
This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the vegetables.

Csipetke (Pinched Pasta)
http://www.thehungarydish.com/csipetk...

Ingredients
• ½ cup flour
• Pinch of salt
• 1 egg
Instructions
1. Mix the flour, salt and egg and knead for about 5 minutes into a smooth, hard dough. Let it rest, covered, for at least 15 minutes.
2. Dip your hands in flour and flatten the dough (or roll out with a rolling pin). Pinch off pieces that are about 1 cm long and place them on a well-floured baking sheet.
3. Either boil in salted water, until they rise to the top (about 5 minutes), or drop directly in the soup to cook, just before it’s ready.

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MORE European variations of this wonderful soup:
https://en.wikipedia.org/wiki/Goulash

More goulash recipes:
http://www.budapestbylocals.com/hunga...
http://www.mrfood.com/Editors-Picks/E...

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No copyright infringement intended on music, stills, and video clip.
Made for entertainment purposes without financial gains.