home *** CD-ROM | disk | FTP | other *** search
- Path: decwrl!recipes
- From: mogul@navajo (Jeff Mogul)
- Newsgroups: mod.recipes
- Subject: RECIPE: Szekely goulash
- Message-ID: <3312@decwrl.DEC.COM>
- Date: 30 May 86 03:39:34 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: Stanford University, Computer Science
- Lines: 76
- Approved: reid@decwrl.UUCP
-
-
- Copyright (C) 1986 USENET Community Trust
- Permission to copy without fee all or part of this material is granted
- provided that the copies are not made or distributed for direct commercial
- advantage, the USENET copyright notice and the title of the newsgroup and
- its date appear, and notice is given that copying is by permission of
- the USENET Community Trust or the original contributor.
-
- .RH MOD.RECIPES-SOURCE GOULASH-1 M "14 Mar 86" 1986
- .RZ "SZEKELY GOULASH" "Southern Hungarian goulash"
- This goulash is a specialty of Szekely, the southern part of Hungary.
- My grandmother cooked it without a recipe; this recipe is from my mother,
- with my modifications.
- (Szekely is not pronounced the way it's spelled; "say-ki-ee" is a little
- closer, but still wrong.)
- .IH "Serves 6"
- .IG "2 lb" "sauerkraut," "1 kg"
- rinsed and drained (use a colander)
- .IG "1 Tbsp" "caraway seeds" "15 ml"
- .IG "2 Tbsp" "butter" "30 g"
- (or oil or bacon drippings)
- .IG "1 lb" "pork shoulder," "500 g"
- cut into large bite-sized pieces
- .IG "1 lb" "Hungarian sausage," "500 g"
- or Polish sausage,
- sliced into large bite-size rounds
- .IG "1" "large onion,"
- chopped
- .IG "2" "cloves of garlic,"
- finely chopped
- .IG "1" "green pepper,"
- chopped
- .IG "1 Tbsp" "Hungarian sweet paprika" "15 ml"
- (or use
- .I fresh
- paprika from the supermarket)
- .IG "2 cups" "sour cream" "500 ml"
- .PH
- .SK 1
- Use a covered pot large enough to hold all the ingredients.
- Put the sauerkraut in just enough
- water to cover it, add caraway seeds, and simmer
- with the cover on for two hours (or longer, if you want).
- .SK 2
- In a large, heavy skillet melt the butter and brown the pork. Put the
- pork and the sausage into the pot with the sauerkraut.
- .SK 3
- Saut\z\(aae the onion in the skillet
- until transparent; add the garlic and saut\z\(aae for a few more minutes.
- Add this to the pot, along with the green pepper and paprika. (I've
- had good luck adding some cayenne at this point.)
- .SK 4
- Simmer (with the cover on loosely) for a couple of hours, mixing it up
- occasionally.
- .SK 5
- Remove from heat and let cool for 30 minutes; then stir in the sour cream
- and serve.
- .NX
- This goes well with noodles, dumplings, potatoes, or spaetzle
- (called
- .I nokedli
- in Hungarian).
- The longer it cooks, the better it tastes; it's even better reheated.
- Cook it the day before but don't add the sour cream until you've
- reheated it.
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 30 minutes chopping, many hours cooking.
- .I Precision:
- Approximate measurement OK.
- .WR
- Jeffrey Mogul, Computer Science Department, Stanford University
- {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo.Stanford.EDU
-
-