Rec: Hungarian Goulash

On Sat, 9 Apr 2011 01:29:37 +0200, "Michael Kuettner"
wrote:

The phrase is "Go play with your trucks in the street". Take your
merkin and do that.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Portland" wrote in message
news:7bacdd2c-712e-467e-9922-302d7cb90de4@y26g2000yqd.googlegroups.com...
On Apr 8, 6:30 pm, James Silverton
wrote:

I think Porkolt is just a style of Gulyas (Goulash). I often thought
that they were very similar. I think that when I make Goulash, it's
more of a cross between Porkolt and Goulash. Here's a website:
http://www.beautifulwomendating.com/the-best-and-classic-goulash-recipe/
{
The main difference between P?rk?lt and the actual Goulash is that the
P?rk?lt doesn?t have potato or pasta in the stew ? It?s no problem as
you can add them later. I really recommend you to try it and amaze
your friends and girls!
}
I never add potato or past in Goulash, so I was making kind of a
Porkolt all along. And I add some tomato past sometimes. I
maintain that there is no one way to make these dishes.
This is great stuff. Thanks for posting. This is what you learn in a
newsgroup that don't see easily in a raft of books in front of you.
Thanks again,
Kent
 
In article ,
zxcvbob wrote:


Hey! That's my BC Dinner For Two book's Macaroni Beef Saut?.


Macaroni Beef Saut?

Recipe By: Betty Crocker, posted to r.f.c. by Barb Schaller, 4-11-2011

Serving Size: 2

1/2 # ground beef
1/2 cup uncooked elbow macaroni
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 clove garlic minced
1/4 cup vegetable oil
1 can tomato juice (12 oz.) (about
3/4 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce

Saut? beef, macaroni, onion, green pepper, and garlic in hot oil until
macaroni turns slightly yellow. Drain off excess fat. Add tomato juice
and seasonings; bring to boil. Cover and simmer 20 minutes. Uncover and
simmer for several more minutes or until sauce is reduced to desired
consistency. Makes 2 servings.

Notes: Source: Betty Crocker?s New Dinner for Two Cook Book, Golden
Press, New York, copyright 1964, by General Mills, page 93.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Apr 10, 6:29?pm, Melba's Jammin'
wrote:

As I understand Victor's point, when stewing something in its own
juices, any loss of liquid would be catastrophic, so the cooking food
must be frequently monitored, with liquid added as necessary.

Thus, he advises against parking it in a slow cooker and leaving it
for the day.
 
Portland wrote:

-snip-

It looks good to me-- and when decide on which recipe to follow-- I
like the idea of spaetzle as the 'pasta'.

What is tomato extract-- and what size can does it come in?
xxxxxxx
? Two Medium Sized Onions
? 2/3 Cloves of Garlic
? 1kg of sliced beef
? Four Medium Sized Tomatoes
? Half can of Tomato Extract
? Half a Glass of Red Wine
? Salt, Pepper, Chili, Paprika and 2/3 Laurel Leaves.
xxxxxxxxxx

I thought I'd just go with 8oz of sauce-- but now I wonder if it
wants 3oz of paste.

This looks exactly like what my mom used to make and call Hungarian
Goulash-- she used ground beef and mixed in some elbow macaroni at the
end. [and may have used some green peppers, too.] She always
qualified it with-- 'It probably isn't Hungarian. . . '. Maybe it
was.

Jim
 
On Sat, 9 Apr 2011 03:48:47 -0700, "Kent"
wrote:



Regardless which ethnicty, there is no such thing as an exact recipe
for ANY stew... in fact there are as many versions of goulash as there
are those who prepare it.


goulash
[GOO-lahsh]
Known as guly?s in its native Hungary, goulash is a stew made with
beef or other meat and vegetables and flavored with Hungarian paprika.
It's sometimes garnished with dollops of sour cream and often served
with buttered noodles.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
 
Victor Sack wrote:


You should see what my mom used to call "goulash" way back in the bad
old days. Browned hamburger meat, elbow macaroni, onions, and canned
tomato sauce, all cooked in one skillet. Probably some spices but not
much (garlic and basil maybe, certainly no paprika or caraway.) It
wasn't bad at all, I just don't know where the name came from.

I may make some for supper tonight to see if I can recreate it. :-)

-Bob
 
spamtrap1888 wrote:


Evaporation is inherent to the cooking method in question, which is one
of the reasons why a slow cooker is unsuitable for the purpose, as far
as I am concerned. By far the best detailed description of the method
was once posted by Ian Hoare and I have reposted it several times over
the years. Here is a fairly recent post of mine with the quotation:


Victor
 
On Apr 11, 2:13?pm, [email protected] (Victor Sack) wrote:

Sure, like I'm gonna believe someone who puts tomatoes in it. Call me
crazy, but I don't enjoy the taste of food always on the brink of
scorching. And why run the risk of scorching expensive paprika?
 
spamtrap1888 wrote:


Usenet *was* a 7-bit system many years ago. It's been an 8-bit system
for a very long time now. Look up MIME and RFC 1849 (son of 1036), RFC
5536, RFC 2049, RFC 2047, RFC 2231, RFC 2130, RFC 5537, and RFC 2045.

Victor
 
"Dave Smith" schrieb :

Waldheim wasn't a Nazi; he was a spineless coward and opportunist.
That's why he joined the SA - Reiterstaffel. You needed to be in some
party organization to get promoted.
Curiously that topic never came up when he was head of the UN ...

Otherwise, most of the old Nazies have died now. They aren't missed.

Cheers,

Michael Kuettner
 
spamtrap1888 wrote:


You are not going to believe K?roly Gundel, George Lang or Ilona
Horv?th, either?


Fair enough - you just do not like p?rk?lt or paprik?s, then. It is how
these dishes are made, according not just to Ian Hoare, but again to
K?roly Gundel, Elek Magyar, George Lang and Ilona Horv?th.


Well, the risk is being run by anyone following any of the orthodox
guly?s, p?rk?lt or paprik?s recipes. And paprika is not expensive, at
least not in Europe.

Victor
 
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