Text 12447, 115 rader
Skriven 2007-02-28 09:19:29 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: GULYAS  70228
=====================
 -=> Quoting Burton Ford to Dale Shipp <=-

Jo napot kivanok, Burt,

 DSac> Recipe> Szekely gulyas
 DSac> You are right to be skeptical.  No green pepers, not NEARLY
 DSac> enough paprika, no sausage, no garlic...
 dsh->   Oh -- and our see that our Hungarian expert in France had another
 dsh->   explanation, which basically says that it is an authentic, albeit
 dsh->   misnamed, recipe -- and while not truely a gulyas, is good.

 BF> Let an Eat stumble around inside this conversation?  

 BF> I got very confused on this.   Both the NET and the recipes I saw here
 BF> for various Gulyas's seemed weird to me...... the web says Gulyas was
 BF> Hungarian Goulash.

 BF> And that's where I threw a rod.   My mother used to make Hungarian
 BF> Goulash, and it had hamburg, tomatoes, and elbow macaroni's as the
 BF> chief ingredient.  Shirley 's Mom made it the same way.

 BF> I don't recall seeing macaroni in the recipes discussed here,
 BF> including Ian's discourse.

 BF> Where am I going wrong?   Is "Hungarian Goulash," as made in my era,
 BF> another matter completely, an "American" dish?

 BF> Spend some of your time blowing away my fog?    [g]

Having recently been eating "gulasch", "goulash", "gulyas" in Austria,
Czech Republic and Hungary, I can assure you that pasta is not
included.  No green peppers or tomato, either.  The meat can be
present in small lump form in gravy, or cooked down to a soup,
thickened with potato.  Lots of onions are used (a Hungarian once told
me that it is impossible to have too much onion in a gulyas).

The starch is provided by dumplings ("knödel" in Austria), which are
made mainly of potato flour.   These may be small, the size of broad
beans, and look like pasta, or cricket ball size, sliced or whole.
Paprika provides the red colour, and some of the flavour. An
interesting variant I tried in a outdoor restaurant in the Prague
castle complex was, "Castle beef goulash in a bred boat" ("Hradni
gulas podavany v chlebu") - a soupy stew with large lumps of meat,
served in a hemispherical hollowed-out loaf of bread.  The Czechs seem
to prefer bread as a starch to accompany.  Sometimes a dollop of sour
cream and a sprinkle of chopped spring onions were added.  Gulyas can
be served as a soup at the beginning of a meal, or as a stew for the
main course.  If the latter, a salad is often included as a side dish.

So, it looks as if your "Hungarian goulash" as served by your mother,
is an American dish.

What seems to me to be the standard basic recipe is:-

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hungarian Goulash
 Categories: Hungarian, Beef, June meyer, Stews
      Yield: 6 Servings
 
      2 lb Beef chuck
      1 ts Salt
      2    Onions, white or yellow
      2 tb Lard or shortening
      2 tb Imported sweet paprika (most
           Important to use real
           Hungarian paprika for
           Ultimate flavor)
      2    Bay leaves
      1 qt Water
      4    Peeled and diced potatoes
    1/4 ts Black pepper

MMMMM-------------------------DUMPLINGS------------------------------
      1    Egg
      6 tb Flour
    1/8 ts Salt
 
  Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and
  brown in shortening, add beef and paprika. Let beef simmer in its own
  juice along with salt and paprika for 1 hr. on low heat. Add water,
  diced potatoes and remaining salt. Cover and simmer until potatoes
  are done and meat is tender. Prepare egg dumpling batter:
  
  For Dumplings:
  
  Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour
  for flour to mellow. Drop by teaspoonful into Goulash. Cover and
  simmer 5 minutes after dumplings rise to surface.
  
  Serve hot with dollops of sour cream.
  
  Serves 6.
  
  Here is a recipe for authentic Hungarian Goulash I learned to make
  from my grandmother and mother who were from Austria-Hungary. Every
  family has its own version of Goulash. My family would NEVER consider
  tomatos or green peppers or other spices in Goulash. Some other
  dishes would have tomato or green pepper, but not Goulash. Slow
  cooking is the secret and you can never use too much paprika. I like
  to use 3 tablespoons. Hope you enjoy this dish, I have been raised on
  it.
  
  Regards, June Meyer.
  
  MM Format by Dave Drum - 25 September 99 FROM: Uncle Dirty Dave's
  Kitchen
 
MMMMM
 

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