Rec: Hungarian Goulash

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...._....Carlz..._.....

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In article ,
[email protected] (Victor Sack) wrote:


From the context or the content? The basic recipe is called Goulash
Basic Recipe: Onion & Paprika; five of the variations are called P?rk?lt
and two are Paprik?s.

--
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
 
Hungarian Goulash

2 lb. Stew meat diced
3 onions sliced
2 tbs. Paprika
1 clove garlic minced
1 tsp. Rosemary sage mix
1tsp. Caraway seeds
? tsp. Marjarom
1 tsp. Vinegar
1 c dry red wine
1 tbs. Olive oil
2 tbs. flour

Dredge meat in seasoned flour. Remove meat and sweat onions, add
seasonings and cook until fragrant. Add the rest of the ingredients,
cover and simmer 2 hours or until tender.
 
i seem to remember my mom making something called by this name but it was
ground beef, macaroni, onions, corn and lima beans... i don't recall tomatoe
anything, good tasting as the meant and onions were cooked first, then the
liquid from the corn and lima beans and maybe peas were added then the
noodles were cooked and at the last the veggies were added, Lee
"zxcvbob" wrote in message
news:[email protected]...
 
On Apr 9, 6:41?am, Melba's Jammin' wrote:

For me Eva Kende's book is canonical. I got it in Toronto one year, at
"The World's Biggest Bookstore" (TM)
 
On Apr 9, 1:04?pm, "Michael Kuettner" wrote:

From the Hungarian point of view, until 1919 Austria was part of
Hungary. Then Hungary decided to go it alone, leaving Austria to its
own devices.

Hungarians' maps of Hungary still contain their "lost territories,"
such as the Burgenland.
 
On Apr 8, 5:21?am, Wayne wrote:

By eliminating the garlic, the rosemary sage mix, the caraway seeds,
the marjoram, vinegar, wine, and flour, you would end up with
something approximating goulash.

But you should saute the (minced) onions till transparent in rendered
goose or pork fat. Remove from heat, add paprika, mix well with a
little salt, and add the stew meat (diced). Toss to coat the meat in
the onion-paprika mixture, then stew in its own juices for about one
hour per pound of meat.
 
On Apr 8, 9:45?am, "Kent" wrote:

Oh, hell at that point add some sauerkraut, fresh cabbage, smoked
kielbasa, and a bay leaf.

You'll have the best damn goulash you could ever imagine.
 
On Apr 8, 12:58?pm, spamtrap1888 wrote:

I for one cannot stand sauerkraut in my goulash. I like sauerkraut,
and I like goulash. But the two in a combo? No thanks.
I don't use flour. My goulash, in my goulash I don't brown the meat
either. One sin that I commit from time to time is to add some
tomPaste. I basically use onions, sometimes diced banana pepper,
sweat these; saute' these in vegOil (lard is traditional), add
tomPaste, mix it up, turn down heat, add a good Tbsp. hunPaprika per
pound of meat. Toss in meat and simmer slow. I add water to suit.
And salt. That's it.
 
On Apr 8, 4:26?pm, "Michael Kuettner" wrote:

Kuettner is correct, according to my Austrian cookbooks. One recipe
even calls for a packet of Gulaschgewuerz, the equivalent of a
tablespoon of paprika, two tablespoons of tomato paste, a teaspoon of
marjoram, and a garlic clove. This recipe also calls for lemon zest.
Add as much ground caraway as you'd like.
 
"Dave Smith" schrieb im Newsbeitrag
news:[email protected]...


The irony meter is indeed peaking.
Now, oh wise Merkin, tell me about the Hungarian monarchs after 1867.
Hint : The Hungarian crown was held by Habsburg since 1526.
That's why the k.u.k. - Monarchy was named Kaiserlich (for the Austrian
crown) and K?niglich (for the Hungarian crown).
The compromise was mostly about Bohemia; and the Hungarian monarchy
were the Habsburger; it never ceased to exist.
Need some more history lessons ?

Cheers,

Michael Kuettner
 
"Portland" schrieb :
On Apr 9, 4:04 pm, "Michael Kuettner" wrote:

Then they weren't from Hungary, but from the k.u.k. monarchy.


Nope. The official languages in the Hungarian part of the k.u.k. empire
were Hungarian and German.
The official languages in the Slovakian part of the k.u.k. empire were
Slovakian
and German. Etc ...


See above. Btw., Latin remained the language of science for quite a bit -
and also the language of the church.


They are nowadays. But we still have close ties - after 1956 we took in
a lot of our former co-patriots.
We did the same in 1968 for Czechians and Slovakians.

Plus : The iron curtain went down between Austria and Hungary first.
Re. - the dish : If you had read what I've written you'd know how Gulasch
came into being.


Yes, a Canadian with too little knowledge about Europe.
I'm an Austrian - so I know our cuisine quite well - and also how it
came into being.

Cheers,

Michael Kuettner
 
"spamtrap1888" schrieb :
"Michael Kuettner" wrote:





Not really. Another Merkin with no knowledge of Europe.
The partition of the k.u.k.-empire was the result of the fucking
USAn president Wilson.
Go and read some history.
 
On Apr 8, 11:34?am, Portland wrote:

And you never felt the need to add spearmint or avocado, or some
crushed pinto beans?

It's actually refreshing to see someone who knows how to make goulash.
 
"Wayne" schrieb :

That's USAn Ghulash.
As are the rest of the "recipes" in this thread.


Until here at least the ingredients are right;
although in wrong quantities.




Seeds ? Grind seeds.

Too little.


Nope. No wine.


Whatever for ? Use lard.

Hm ? Not really.


How does one sweat onions in seasoned flour ?
Where's the water or beef-stock ?
What's the nonsense about covering ? Cover partially.

Those wacky Merkins ....

Cheers,

Michael Kuettner
 
On Apr 10, 12:07?pm, "Michael Kuettner"
wrote:

Woodrow Wilson -- the only Hungarian nationalist?

In what history book could I find that?
 
On Fri, 8 Apr 2011 23:17:18 +0200, "Michael Kuettner"
wrote:


Go join the king of glop in the baking group, otherwise F you.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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