"Transylvanian" Goulash

[dsgarner06]

if you think it looks good on the screen, dean - wait until you have a steaming plate of it sitting in front of you as you sit down to the table with grey skies and falling snow out the window. this is PERFECT food for those kind of days!

Oh yeah, a definite winter meal there! I love goulash, especially when it's cold... nothing like a good meal that will stick to your bones! Pure comfort food there!

[Richtee]

That's the Hungarian version of Spaetzle....don't remember the name though.

Hmmm I'll risk a gross butchering of Hungarian.. phonetically..."Nukedli" Same as what is used i paprikash and a couple other dishes.

[TasunkaWitko]

Hmmm I'll risk a gross butchering of Hungarian.. phonetically..."Nukedli" Same as what is used i paprikash and a couple other dishes.

easy-peasy stuff ~ if anyone wants to try it, here's how to do it:

http://foodsoftheworld.activeboards....topic2809.html

[rbranstner]

I think I might give this a shot and let it cook in the crockpot and see how it turns out.

[TasunkaWitko]

ross - this should work very well in the crock pot - a couple of things:

pre-searing the pork is optional, but at the very least, you will want to pre-cook the onions:

saute them in some kind of fat (first choice, pork fat; second choice, butter; 3rd choice olive oil; 4th choice, don't bother....) over medium heat until they just start to brown up, then add the garlic for a moment or two, then remove from the heat and add the paprika, stirring it to melt into everything. then transfer EVERYTHING in the pan to the crock pot.

you should be able to get away with adding everything else to the crock pot without any precooking (you might want to use half the amount of stock/broth/water called for in the recipe), but the step with the onions is essential, in order to get the rich colour and deep flavour that really makes this dish work.

[GOT14U]

Cookin it right now with the recipe I have and will post it up and give a review….it freakin smells great!!! Gonna have it over a german speatzle tho

[TasunkaWitko]

Cookin it right now with the recipe I have and will post it up and give a review….it freakin smells great!!! Gonna have it over a german speatzle tho

awesome - lookin' forward to it! hope there's a pic or two, too ~

german spaetzle, hungarian nokedli ~ good stuff, either way!

[GOT14U]

the hungarian doesn't have nutmeg in it does it??? at least I think in the book I got it doesn't. it's amazing what nutmeg does to that !

awesome - lookin' forward to it! hope there's a pic or two, too ~

german spaetzle, hungarian nokedli ~ good stuff, either way!

[TasunkaWitko]

my guess is that the nutmeg is a german touch, but no big deal - germany, hungary, austria, slovakia - they're all a little blurred at the borders anyway, and folks on either side of the borders would add their own little touches ~

[rbranstner]

ross - this should work very well in the crock pot - a couple of things:

pre-searing the pork is optional, but at the very least, you will want to pre-cook the onions:

saute them in some kind of fat (first choice, pork fat; second choice, butter; 3rd choice olive oil; 4th choice, don't bother....) over medium heat until they just start to brown up, then add the garlic for a moment or two, then remove from the heat and add the paprika, stirring it to melt into everything. then transfer EVERYTHING in the pan to the crock pot.

you should be able to get away with adding everything else to the crock pot without any precooking (you might want to use half the amount of stock/broth/water called for in the recipe), but the step with the onions is essential, in order to get the rich colour and deep flavour that really makes this dish work.

I think I would put everything in the crock except for the cream/flower mix and just add that maybe 30 minutes before I eat or something like. Or maybe it would be fine to cook the whole time as well. I don't know?

[TasunkaWitko]

aye, i should have mentioned that in my post above. i meant to, but the wheels really start to come off after 40....

the cream/flour mix should go in near the end. it adds a better touch that way, taking advantage of the flavour contrast and the silky texture that will be added ~ 30 minutes out sounds just about right!

[Bearcarver]

Hey Ron,
They call us Dutchmen who came to PA----"Pennsylvania Dutchmen".

So I guess since that Vietnam Buddy of mine is a Hunky, we could say he is a "Pennsylvania Transylvanian"????


Bear

[TasunkaWitko]

well, john - i'd call him a hero (and you, too!), but i'd say that "pennsylvania hunky" works, too ~

[Richtee]

well, john - i'd call him a hero (and you, too!), but i'd say that "pennsylvania hunky" works, too ~

Ton O Hunkys in PA. That's where my Grandparents first landed..and right into the coal mines. Then G-pa got smart..and learned welding..then aluminum welding..and built B-17's, etc. for the Arsenal of Democracy. Great generation.

[TasunkaWitko]

..and right into the coal mines.

slovaks, too - my wife has a ton of relatives she's never met over there.