On 4/8/2011 6:15 PM, Victor Sack wrote:
> > wrote:
>
>> Hungarian Goulash
>>
>> 2 lb. Stew meat diced
>> 3 onions sliced
>> 2 tbs. Paprika
>> 1 clove garlic minced
>> 1 tsp. Rosemary sage mix
>> 1tsp. Caraway seeds
>> ½ tsp. Marjarom
>> 1 tsp. Vinegar
>> 1 c dry red wine
>> 1 tbs. Olive oil
>> 2 tbs. flour
>>
>> Dredge meat in seasoned flour. Remove meat and sweat onions, add
>> seasonings and cook until fragrant. Add the rest of the ingredients,
>> cover and simmer 2 hours or until tender.
>
> It is not a Hungarian recipe; it is a generic stew. Adding paprika does
> not a Hungarian dish make. In Hungary, gulyás is a soup; dishes that
> are somewhat stew-like are called pörkölt, paprikás, or tokány - and are
> made differently and with different ingredients.
>
> Victor
Sorry Victor! Those horrible English speakers have mangled the
Hungarian language. Perhaps, the stew should be called Paprikash but
it's Goulash to me and many others and the soup is hardly known tho' I
have had it in Germany. I understand your wanting to be precise and to
use the Hungarian spelling but I think we are stuck with Goulash. I have
to admit that I've never come across Porkolt or Tokany before but it
would be interesting to see recipes for them.

--


James Silverton, Potomac

I'm "not"