Text 12262, 62 rader
Skriven 2007-02-23 20:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Szekely gulyas
======================
 DS> Given the source, I am a bit skeptical of authenticity for this
 DS> recipe.  It looks decent enough though if one likes the
 DS> ingredients. Perhaps our friend across the pond will supply us with
 DS> his own version? :-}}

He did, some time ago. His version was all pork and used lard, not
butter, but was otherwise similar.

A lot of sources say Szekely refers to Transylvania but Ian once said:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Szekler Goulash
 Categories: Info, Hungarian, Pork, Stews
      Yield: 1 Servings
 
      1    Text file
 
  "And now I must unveil the mystery which surrounds the misnomer of
  that famous Hungarian speciality, the szekelygulyas, which as
  mentioned earlier is neither szekely (from transylvania IMH) nor
  gulyas. The following explanation is not mine, but was provided by
  the great Hungarian chef, Elek Magyar. 'The name-giving godfather of
  the szekelygulyas was the greatest Hungarian poet, Sandor Petofi. Its
  creator was a contempory of his, a certain Jozsef Szekely, chief
  county archivist. Opposite County Hall, was in those days the
  Komlokert, a restaurant regularly frequented by both of these
  gentlemen. It happened one day in 1846 that when Mr Szekely arrived
  somewhat later than usual, most of the dishes on the lunch menu were
  finished and the remaining choice was rather limited.
  
  The chef, always ready to be at the service of his customers, simply
  combined some left over cooked sauerkraut with his left over pork
  porkolt and put it in front of his guest. This improvised concoction
  was so lip-smacking tasty that the poet, who witnessed its success,
  asked for the same to following day, referring to it as "Szekely's
  Gulyas". The name stuck. Eventually sour cream was added both for
  decorative purposes and to enhance the flavour.'
  
  I took the quotation from Elek Magyar's celebrated book [The gourmet's
  Cookbook] to whet our reader's appetite for our culinary literature.
  I hope their success with our recipes will be as great as we hope
  them to be. Bon Appetit!" Endre Papp.
  
  From: Ian Hoare                       Date: 10 Mar 97 National
  Cooking Echo Ä
 
MMMMM



Cheers

Jim, in Yellowknife




... I knew the drink recipe was authentic when you mentioned the parasol.
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