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Posted to rec.food.cooking
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Rec: Hungarian Goulash
On Apr 9, 6:48*am, "Kent" > wrote:
> "Portland" > wrote in message
>
> ...
> On Apr 8, 6:30 pm, James Silverton >
> wrote:
>
>
>
> > 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
> > >> 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, guly s is a soup; dishes that
> > > are somewhat stew-like are called p rk lt, paprik s, or tok ny - 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"
> >
>
> I think Porkolt is just a style of Gulyas (Goulash). *I often thought
> that they were very similar. *I think that when I make Goulash, it's
> more of a cross between Porkolt and Goulash. *Here's a website:http://www.beautifulwomendating.com/...oulash-recipe/
> {
> The main difference between P rk lt and the actual Goulash is that the
> P rk lt doesn t have potato or pasta in the stew It s no problem as
> you can add them later. I really recommend you to try it and amaze
> your friends and girls!}
>
> I never add potato or past in Goulash, so I was making kind of a
> Porkolt all along. *And I add some tomato past sometimes. * *I
> maintain that there is no one way to make these dishes.
>
> This is great stuff. Thanks for posting. This is what you learn in a
> newsgroup that don't see easily in a raft of books in front of you.
> Thanks again,
> Kent
You're welcome.
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