Text 8295, 127 rader
Skriven 2008-06-03 17:39:57 av Mark Lewis (1:3634/12.0)
     Kommentar till en text av Michael Loo
Ärende: de gustibus 407
=======================
-=> On 06-03-08 00:21, MICHAEL LOO wrote to MARK LEWIS <=-

 ml> MLoo> Is that Waldo's Place? I've been meaning to check
 ml> MLoo> it out again.
 ml> nope... marC's place is/was over in new orleans... mine
 ml> is in central north carolina ;)

 MLoo> Oh ... so there's a Mark Lewis and a Marc Lewis, both sysops?

yup!

 MLoo> How curious is that.

i dunno but at one time, there was another fidonet sysop named Mark
Lewis in Australia as well as one out in the mid-west US... Marc and i
still get netmail misaddressed to us instead of the other ;)

 MLoo> Title: Authentic Hungarian Hamburgers (Labdapecsenye)

nice hand... i'll see you and raise with the following ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chili&Vanilia Authentic Hungarian Goulash
 Categories: Main dish, Hungarian, Meats
      Yield: 4 Servings
 
   2.25 lb Beef for stewing, cubed
   3.00    Big onions, chopped fine
   4.00 tb Lard or oil
   4.00 tb Hungarian sweet paprika
           Salt
           Pepper
   1.00    Green pepper, sliced
           -NOT bell pepper
   1.00    Fresh tomato (this one I add
           -only if I'm in Hungary or I
           -can get some really tasty
           -good quality tomato,
           -otherwise, it just makes
           -the sauce too watery and
           -sour and doesn't add
           -anything to the flavor)
 
  Let's start with some quick terminology: there might be some confusion
  about what exactly is called a goulash (although I think maybe only
  English speaking Hungarians may have created this confusion because
  for everyone else it seems to be obvious that it's that thick meat
  stew.) But in theory it could cover the following Hungarian dishes:
  
  PORKOLT - a slowly cooked thick meat stew (it looks like on the
  picture above) which can be made of all kinds of meat: beef, chicken,
  pork or even fish. I consider this one as the typical Hungarian stew
  that is translated as a goulash in other languages. My recipe (below)
  goes for this. It's served normally with bite size dumplings
  (galuska), or boiled potatoes (or even sometimes with plain pasta in
  school or company cantines.)
  
  GULYASLEVES - goulash soup - you see, this one at least really
  contains the word goulash. This is indeed a liquid soup - the
  preparation starts exactly the same way as of a stew but then more
  water is added, plus vegetables (a few carrots, parnsnips and a lot
  of cubed potatoes). In terms of spices, it contains caraway seeds.
  So, it has really a soup consistancy and is eaten with some good
  fresh bread. This one is made of beef only.
  
  PAPRIKAS - this one is mainly known as the famous chicken paprikash.
  It is mostly made of -well, chicken, but it's also common to prepare
  it with veal or also fish (such as freshwater catfish). The base is
  absolutely the same as with porkolt but then a bit more water is
  added and at the very end of the cooking the sauce is thickened with
  the addition of sour cream and flour. So it has more sauce on it as
  porkolt. This one is always served with dumplings.
  
  There a two SECRETS of a good goulash: the ingredients you add to it
  and the ones you don't. In my opinion the secret ingredient of a
  perfect Hungarian stew (besides a good quality Hungarian paprika of
  course) is onion. A lot. More. A lot more!! For 1 kg meat (two
  pounds) I would use about 3-4 big onions. That seem to be a lot but
  this will create your thick sauce. As you're simmering the stew on
  very low heat for about 1.5 hours, the onions melt into a sweet,
  spicy sauce, so you won't have any pieces of it at the end.
  
  What you never ever would add to a porkolt are any of the following
  ones: flour, butter, canned tomatoes (all three I see in many
  "authentic" recipes). There are a few optional ingredients that could
  be added, this really depends on your taste, on habits and on what
  you have on hand. (e.g. pork fat instead of oil, smoked bacon, green
  pepper, fresh tomato, red wine, caraway seeds)
  
  ==== Recipe Starts Here ====
  
  Heat oil in a saucepan. Add the finely chopped onions and cook until
  translucent.
  
  Now comes an important secret step: remove the saucepan from the heat
  and now add the paprika - this is very important as if you would do
  this step still on the heat, the paprika could burn from the sudden
  heat and get bitter.
  
  Put the saucepan back on the heat, add beef cubes and stir so that the
  spicy onion mix covers the meat evenly.
  
  Cover with about 1/2 (.4 - .6) cup of water so that the liquid doesn't
  completely cover the meat. Add the sliced green pepper, the whole
  tomato (later will be removed at the end), salt, pepper.
  
  Simmer covered on very low heat for about 1-1.5 hours. After 1 hour,
  check, add a litle more water if necessary, so the stew doesn't burn.
  Depending on the thickness of the sauce, cook for 10-15 minutes
  uncovered so that all the liquid reduces and all what you get is a
  spicy, thick sauce which covers the meat. It tastes even better
  reheated, I normally prepare it a day ahead.
  
  From:
  http://chiliesvanilia.blogspot.com/2006/01/my-authentic-hungarian
        -goulash-recipe.html
  
  MM'd, metrics converted, edited for length and 8bit chars by MFL
 
MMMMM

)\/(ark

... I left my tart in Aunt Fran's Crisco.

 * Origin:  (1:3634/12)