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[hdv]

= Hungarian Goulash =

This is what the Hungarians call pörkölt, which is the stew we are used to. What they call gulyash is more like a soup.

== Ingredients ==

- 500 gr beef
- 80 gr flower
- 1 tbs ground paprika [1]
- 3 tbs oil
- 25 gr butter
- 3 onions
- 3 sweet red peppers/paprika's [2]
- 4 tomatoes
- 2 potatoes
- 2 large carrots
- 1 tbs paprika cream [3]
- 2 tbs goulash cream [4]
- 3 cloves of garlic
- ½ tbs kümmel (caraway)
- 200 ml beef stock
- 1 ts hot pepper sauce [5]
- 1 tbs crème fraîche
- 4 tbs parsley
- Freshly ground black pepper

[1] Preferably made of Hungarian paprika's of course, because their paprika's are a matter of serious pride to the Hungarians!
[2] The pointed ones, not bell peppers!
[3] One potential source for this ishttps://hungarianfood.shop/products...flavors-piros-arany-paprika-cream-160-g-mild/
[4] One potential source for this ishttps://hungarianfood.shop/products/food-cupboard/flavors/univer-goulash-cream-70-g-mild/
[5] One potential source for this ishttps://hungarianfood.shop/products...avors-edes-anna-ground-red-pepper-200-g-mild/

There are hot versions of [3], [4], and [5] available for those who like their food more spicy.

== Preparation ==

- Mix the flower, black pepper, ground paprika, and caraway in a bowl
- Cut the meat in dices
- Put the meat in the bowl and mix it with the flower and spices
- Peel and cut the onions in slices (not too thin)
- Cut the peppers in medium-sized chunks
- Cut the tomatoes in large chunks
- Peel and cut the carrots in slices (not too thin)
- Peel and cut the potatoes in medium-sized chunks
- Heat the butter and oil in a heavy (cast-iron) pan
- Fry the onions until they are transparent
- Add the paprika and goulash cream, and the garlic
- Under continuous stirring fry this mixture for about 3 minutes over medium heat
- Add the meat and cook it over medium heat, until it is browned all over
- Add the fresh peppers and tomatoes
- Cook for a couple of minutes, so that the tomatoes are sweetened a little bit
- Add the stock
- Add enough water to cover all ingredients
- Let cook over low heat for 3 hours (I prefer to do this in the slow cooker, but that takes longer)
- Check once in while to make sure the sauce does not get too thick and burns
- Add the potatoes and carrots
- Add the hot pepper sauce
- Cook over medium heat for about 25 minutes (the potatoes should retain some bite)
- Take of the stove
- Garnish with the crème fraîche and parsley

Best served with good freshly baked bread, or traditional Hungarian tarhonya (egg barley)

 

[GoingMyWay]

As a child, we always ate the goulash with a slice of white sandwich bread covered with margarine.  This time I used Wonderbread and the Kerrygold Naturally Softer Pure Irish Butter.

    I don't know man, opposite ends of the spectrum you're putting together there.  [blink]  [smile]

Seth

  I don't know man, opposite ends of the spectrum you're putting together there.  [blink]  [smile]

Ya I agree...seems like the Wonderbread needs a more symbiotic brethren...something more like margarine with the yellow dot of color that you worked into the lard so that it looked like butter.  [smile]

It was quite the dichotomy  [laughing].  I did kind of miss the taste of margarine.  My grandparents used to buy Promise brand margarine.  I just looked it up and discovered that Promise margarine has been discontinued!

= Hungarian Goulash =

This is what the Hungarians call pörkölt, which is the stew we are used to. What they call gulyash is more like a soup.

== Ingredients ==

- 500 gr beef
- 80 gr flower
- 1 tbs ground paprika [1]
- 3 tbs oil
- 25 gr butter
- 3 onions
- 3 sweet red peppers/paprika's [2]
- 4 tomatoes
- 2 potatoes
- 2 large carrots
- 1 tbs paprika cream [3]
- 2 tbs goulash cream [4]
- 3 cloves of garlic
- ½ tbs kümmel (caraway)
- 200 ml beef stock
- 1 ts hot pepper sauce [5]
- 1 tbs crème fraîche
- 4 tbs parsley
- Freshly ground black pepper

[1] Preferably made of Hungarian paprika's of course, because their paprika's are a matter of serious pride to the Hungarians!
[2] The pointed ones, not bell peppers!
[3] One potential source for this ishttps://hungarianfood.shop/products...flavors-piros-arany-paprika-cream-160-g-mild/
[4] One potential source for this ishttps://hungarianfood.shop/products/food-cupboard/flavors/univer-goulash-cream-70-g-mild/
[5] One potential source for this ishttps://hungarianfood.shop/products...avors-edes-anna-ground-red-pepper-200-g-mild/

There are hot versions of [3], [4], and [5] available for those who like their food more spicy.

== Preparation ==

- Mix the flower, black pepper, ground paprika, and caraway in a bowl
- Cut the meat in dices
- Put the meat in the bowl and mix it with the flower and spices
- Peel and cut the onions in slices (not too thin)
- Cut the peppers in medium-sized chunks
- Cut the tomatoes in large chunks
- Peel and cut the carrots in slices (not too thin)
- Peel and cut the potatoes in medium-sized chunks
- Heat the butter and oil in a heavy (cast-iron) pan
- Fry the onions until they are transparent
- Add the paprika and goulash cream, and the garlic
- Under continuous stirring fry this mixture for about 3 minutes over medium heat
- Add the meat and cook it over medium heat, until it is browned all over
- Add the fresh peppers and tomatoes
- Cook for a couple of minutes, so that the tomatoes are sweetened a little bit
- Add the stock
- Add enough water to cover all ingredients
- Let cook over low heat for 3 hours (I prefer to do this in the slow cooker, but that takes longer)
- Check once in while to make sure the sauce does not get too thick and burns
- Add the potatoes and carrots
- Add the hot pepper sauce
- Cook over medium heat for about 25 minutes (the potatoes should retain some bite)
- Take of the stove
- Garnish with the crème fraîche and parsley

Best served with good freshly baked bread, or traditional Hungarian tarhonya (egg barley)

Thank you for sharing the recipe and the footnotes!  I had never heard of or seen any of those creams or sauces before.  I always thought goulash was served with spaetzle.  I don't think I have heard of tarhonya before.

 

[hdv]

Spätzle can be served with gulyash just fine, but I don't think it is something you'll see very often in Hungary. That's more of an Austrian thing. Personally I prefer to eat it with freshly baked whole-grain bread, cheese, and a green salad.

 

[GoingMyWay]

I made 2 cornish hens in the air fryer.  I seasoned the hens with a Japanese style seasoning that was made with salt, black pepper, onion powder, garlic powder, ginger powder, dried oregano, paprika, shichimi togarashi, and msg.

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We really liked this seasoning mix.  The first hen just dusted with the seasoning and then cooked. 

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The second one I seasoned (including adding a little seasoning under the skin) the night before so it had a little more flavor.

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These were also some pretty big cornish hens, I remember they used to be a lot smaller.  I'm really liking the air fryer, which is really surprising because I was so against getting an air fryer for the longest time.

I had an Instant Pot fail the other day.  I was trying to make an "easy" one pot meal with chicken breasts, rice, cream of mushroom soup, and broccoli.   The Instant Pot kept turning off because it was detecting that the food was burning on the bottom.  Sure enough, the rice really did burn on the bottom.  I had to take the lid off and stir 3 or 4 times before adding more water and then transferring to the non stick liner.  Then some of the rice wasn't fully cooked so I had  to cook for an additional 10 minutes.  After all that fussing the dish was pretty tasteless and mushy.  The oven baked chicken with cream of mushroom casserole is much better.  I definitely won't be making this Instant Pot meal again.

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Wife made a Japanese Mille Feuille Nabe hot pot.

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[GoingMyWay]

I bought a pasta roller attachment for the KitchenAid stand mixer.

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I tried making some "pasta roller crackers" last night.  I used Everything Bagel Seasoning, Tony Cachere's Creole Seasoning, salt and pepper, and plain sesame seeds.  I applied a little bit too much seasoning so they were too salty and a little too brown, but overall it was pretty good.

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We also used the roller to make some noodles. that we tossed with a little soy sauce, chili oil, and vinegar.  They turned out really nicely.

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[hdv]

Not really cooking, more of a new ingredient for cooking. I recently bought Japanese Sanshō pepper. Delicious! I can really recommend it. It is related to Szechuan pepper and comes from a citrus plant. You really do taste the citrus in it. Be careful to not use too much, because just like Szechuan pepper it has a tendency to overwhelm.

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[GoingMyWay]

Interesting - I've seen that bottle next to the Shichimi Togarashi and Togarashi, but never tried it.  I'll have to pick up a bottle.

Do you mostly sprinkle it directly on food or mix it in with other seasonings that goes into a dish?

 

[hdv]

You basically use it as you would Szechuan pepper. It can be used in dishes, but I found I prefer to use it on top of dishes. That way the special citrus taste is more pronounced. A new favourite of mine: bread with freshly made roast beef and sanshō pepper.

BTW: this brand has yuzu granulate in the same jar, but with a yellow cap. If you do get the pepper I'd recommend you try the yuzu as well. Both yuzu and kafir are on the top of my list of favourite seasonings.  [drooling]  [wink]

 

[GoingMyWay]

I'll keep an eye out for the yuzu powder too.  Thanks for the suggestion.

We have a bottle of yuzu ponzu sauce that we dipped the nabe hot pot in.  We also dip baked hamachi collars in the the yuzu ponzu.  The citrus note is very appealing.

I had always heard an yuzu was kinda like a lemon.  It became clearer to me after I watched this Eater video about yuzu last month:

 

[hdv]

Yeah, ponzu is great! Sadly, we can only get Kikkoman around here.

 

[GoingMyWay]

Oh that's too bad.  We have Marukan brand.

 

[Tinker]

Spätzle can be served with gulyash just fine, but I don't think it is something you'll see very often in Hungary. That's more of an Austrian thing. Personally I prefer to eat it with freshly baked whole-grain bread, cheese, and a green salad.

As kid growing up on a dairy farm in the Massachusetts Berkshires, we ate ghoulosh served over white potatoes with lots of home churned butter. The potatoes in early summer were IrishCobblers. When the early "spuds" ended, the potato of choice were GreenMountain. Sometimes baked and mashed. We pulled out the whites from the skins and covered the potato with butter.We ate the skins loaded with butter as well. Sometimes boiled and mashed with fork, sometimes boiled and mashed, with or without skins, with forks. When I Married a great lady from the Alps south of Stutgardt, I was introduced to spatzle. Real home made spätzle. It was good, but never took the place of potatoes. She also made our bread for many years until her wrists gave out to carple tunnel problems.
Tinker

 

[hdv]

If she's from the south of Germany, then I bet she introduced you to proper Kassler as well.  [drooling] The home-made ones are infinitely better than store-bought. I really should make that again soon.

Sorry to hear about the CTS. I hope the pain and tingling are manageable.

 

[Tinker]

If she's from the south of Germany, then I bet she introduced you to proper Kassler as well.  [drooling] The home-made ones are infinitely better than store-bought. I really should make that again soon.

Sorry to hear about the CTS. I hope the pain and tingling are manageable.

Ya! kassler mit kraut und kartoffel.

 

[hdv]

Yep. Good memories about that!  [thumbs up]

 

[Cheese]

I haven't posted to this thread in a while but that doesn't mean that I quit cooking every night.  [smile]

I made a killer Chicken Marsala the other evening substituting Madiera instead of Marsala.

Whenever, I need to make cutlets/flatten chicken or pork I always use this Bessey mallet. It absolutely works the best for that work. I keep a large one down in the shop for pounding lumber and this smaller one for pounding protein. It just sits happily in the drawer alongside all of the stainless gear until it's needed.

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Here's the recipe and the standard generic photo...again, I forgot to take a picture but will the next time. This recipe is simple and fast.

I should add, I always use Kosher salt or it becomes too salty to eat. 

Chicken Marsala
★★★★★
Chicken, Cooking Light, Delicious, Quick
Prep Time: 20 mins  | Cook Time: 20 mins  | Servings: Serves 4

Ingredients:
1 + 1 Tbl  olive oil
4 (4-oz.) skinless, boneless chicken breast cutlets
1/2 + 1/4 tsp black pepper, divided
1/4 + 1/4 tsp kosher salt, divided

8 oz pre-sliced Bella mushrooms
4 thyme sprigs + extra
1 Tbl all-purpose flour

2/3 C unsalted chicken stock
2/3 C Marsala wine

2 1/2 Tbl unsalted butter
1 Tbl chopped fresh thyme

Directions:
Heat 1 Tbl oil in a large nonstick skillet over medium-high.
Sprinkle chicken with 1/2 tsp pepper and 1/4 tsp salt.
Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan
Add remaining 1 Tbl oil to pan.
Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes.
Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
Add stock and wine to pan; bring to a boil.
Cook until slightly thickened, 2 to 3 minutes.
Remove pan from heat. Stir in butter, remaining 1/4 tsp pepper, and remaining 1/4 tsp salt.
Add chicken to pan, turning to coat. Discard thyme sprigs before serving.
Sprinkle with chopped thyme

Notes:
I used Leacock's 5 year Madeira...delicious.

Nutrition:
Calories 344 Fat 17g Satfat 6g Unsat 9g Protein 28g Carbohydrates 9g Fiber 1g Sugars 7g Added sugars 0g Sodium 567mg Calcium 19% DV Potassium 16% DV

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[rvieceli]

Making a double batch of Marcella Hazan’s Ragu Bolognese today. I usually increase the ground chuck by 25% for meatier sauce. Recipe is from her book Essentials of Italian Cooking and all over the inter webs.

After reducing the whole milk waiting for the white wine to reduce.

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Tomatoes added in

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After it comes back to a simmer, it goes in the crockpot to simmer all day.

I always use these tomatoes : San Marzano region, really low sodium, great flavor and NO calcium chloride. Also readily available everywhere I shop.

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Ron

 

[Cheese]

Making a double batch of Marcella Hazan’s Ragu Bolognese today. I usually increase the ground chuck by 25% for meatier sauce. Recipe is from her book Essentials of Italian Cooking and all over the inter webs.

I always use these tomatoes : San Marzano region, really low sodium, great flavor and NO calcium chloride. Also readily available everywhere I shop.

Sounds good Ron...I cooked Italian last night...gonna do something on the grill tonight as it's 61º today.

Three essentials in our house, 2 good Italian cookbooks and some San Marzano tomatoes.  [big grin]

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[rvieceli]

Hmmmm. I’ve got two of those. My well worn one was literally falling apart so I picked up a spare on sale  [eek]

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Ron

 

[Cheese]

Nice selection of Hazan cook books Ron [member=3192]rvieceli[/member] ... [big grin]...didn't know she had that many out.

Would you consider any of them equal to or better than the Essentials of Classic book?

Interestingly enough I just ordered a Lynne Rossetto book "The Splendid Table".
https://www.foodandwine.com/news/lynne-rossetto-kasper-the-splendid-table

Here's the book introduction:

Just when you thought you knew the best of Northern Italy, along comes Lynne Rossetto Kasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.