Hello,

here's the recipe as promised.


Potato gulasch

(serves four)

1 kg potatos, peeled and roughly cubed
40 g lard
40 g fatty bacon, small cubes
250 g onions, finely chopped
salt
ca. 20 g paprika
caraway seed (powdered)
majoram
2 cloves of garlic, pressed
a little vinegar (mixed with water)
tomato concentrate (wannut-sized)
beefstock (bouillon)
optional : knackwurst, cubed or Frankfurters in slices

Fry bacon cubes in lard until slightly glassy.
Add onions and fry until golden yellow while stirring.
Add the garlic. Stir.
Take the pot from the stove, add majoram, caraway seed,
paprika, the tomato concentrate and a pinch of salt.
Put back on stove and stir a few seconds.
Deglace with the vinegar-water-mix.
Let the mix reduce a little.
Add the potatos and fill up with bouillon until potatos are covered.
Stir shortly. Bring to a short boil, reduce heat and let the mix
simmer until the potatos are done.
Adjust seasoning to taste.
Optional :15 minutes before serving, add the knackwurst.

This dish is usually cooked on the day before you eat it because
gulasch gets better with each reheating.
Reheat slowly.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
> Hello,
>
> here's the recipe as promised.
>
>
> Potato gulasch
>
> (serves four)
>
> 1 kg potatos, peeled and roughly cubed
> 40 g lard
> 40 g fatty bacon, small cubes
> 250 g onions, finely chopped
> salt
> ca. 20 g paprika
> caraway seed (powdered)
> majoram
> 2 cloves of garlic, pressed
> a little vinegar (mixed with water)
> tomato concentrate (wannut-sized)
> beefstock (bouillon)
> optional : knackwurst, cubed or Frankfurters in slices
>
> Fry bacon cubes in lard until slightly glassy.
> Add onions and fry until golden yellow while stirring.
> Add the garlic. Stir.
> Take the pot from the stove, add majoram, caraway seed,
> paprika, the tomato concentrate and a pinch of salt.
> Put back on stove and stir a few seconds.
> Deglace with the vinegar-water-mix.
> Let the mix reduce a little.
> Add the potatos and fill up with bouillon until potatos are covered.
> Stir shortly. Bring to a short boil, reduce heat and let the mix
> simmer until the potatos are done.
> Adjust seasoning to taste.
> Optional :15 minutes before serving, add the knackwurst.
>
> This dish is usually cooked on the day before you eat it because
> gulasch gets better with each reheating.
> Reheat slowly.
>
> Cheers,
>
> Michael Kuettner
>
Thanks! I'll give it a try over the weekend.

Jill

"margaret suran" schrieb :
> Michael Kuettner wrote:

> We called it Erdaepfelgulasch and this was the meal of choice, if my husband
> and I entertained the first couple of years we were married.

I call it Erdäpfelgulasch, too.
I just didn't want to bring in Austrian terms like Erdapfel, Paradeiser,
Karfiol or Marillen, Zwetschgen etc. ;-)

> It was good, filling, inexpensive and easy to stretch with a few more
> potatoes, if an extra couple of unexpected guests showed up. There was at
> least one occasion, when all I had was one pair of Knackwuerste and six
> guests.

I use Extrawurst (German Fleischwurst, Swiss Lyoner Wurst) for the dish.
I just don't know what the USAn name for that would be or if it's available
over there.

> I had plenty of potatoes (I did not add bacon), plenty of Sauerkraut and some
> nice, fresh rolls, enough to satisfy all eight of us. I must have had some
> kind of dessert, something easy and cheap to bake, but I no longer know what
> it was.

Salzburger Nockerln ?
Marillen- or Topfenknödel ?
Buchteln mit Vanillesauce ?

Cheers,

Michael Kuettner

"margaret suran" schrieb :
> Michael Kuettner wrote:
>
>> I call it Erdäpfelgulasch, too.
>> I just didn't want to bring in Austrian terms like Erdapfel, Paradeiser,
>> Karfiol or Marillen, Zwetschgen etc. ;-)
>
> I spell it Zwetschken, with a K not a G and you forgot to mention Fisolen.

I also didn't mention Ribiseln ;-)
Or Pröbstlinge, or ... ;-)

>>
>> I use Extrawurst (German Fleischwurst, Swiss Lyoner Wurst) for the dish.
>> I just don't know what the USAn name for that would be or if it's available
>> over there.
>
> What I knew as Extrawurst is a fine Bologna or Baloney here. The only one I
> buy is one made by Germans, Schaller & Weber.

Ah, thanks for that !
So Bologna is Extrawurst.

>>
>>> I had plenty of potatoes (I did not add bacon), plenty of Sauerkraut and
>>> some nice, fresh rolls, enough to satisfy all eight of us. I must have had
>>> some kind of dessert, something easy and cheap to bake, but I no longer know
>>> what it was.
>>
>> Salzburger Nockerln ?
>> Marillen- or Topfenknödel ?
>> Buchteln mit Vanillesauce ?
>
> Most likely a Backpulver Guglhupf, Vanillekipferln or Palatschinken. That was
> the extent of my baking knowledge. I was nineteen when I got married and
> didn't know how to cook. Still don't. (

Then Vanillekipferl are out.
My bet would be on Marmeladepalatschinken.
Mit Staubzucker.

Cheers,

Michael Kuettner

"Michael Kuettner" > ha scritto nel messaggio
> Potato gulasch
>
> (serves four)
>
> 1 kg potatos, peeled and roughly cubed
> 40 g lard
> 40 g fatty bacon, small cubes
> 250 g onions, finely chopped
> salt
> ca. 20 g paprika
> caraway seed (powdered)
> majoram
> 2 cloves of garlic, pressed
> a little vinegar (mixed with water)
> tomato concentrate (wannut-sized)
> beefstock (bouillon)
> optional : knackwurst, cubed or Frankfurters in slices

All available here but the knackworst, but at Eurospin I can get wurstel
until you cry uncle.

"margaret suran" schrieb :
> Michael Kuettner wrote:
>
>> I use Extrawurst (German Fleischwurst, Swiss Lyoner Wurst) for the dish.
>> I just don't know what the USAn name for that would be or if it's available
>> over there.
>
> What I knew as Extrawurst is a fine Bologna or Baloney here. The only one I
> buy is one made by Germans, Schaller & Weber.

Does it look like this ?

http://www.marions-kochbuch.de/index/1140.htm

(I've googled for USAn Bologna, and that sausage looks different.)

Cheers,

Michael Kuettner

"Giusi" schrieb :
> "Michael Kuettner" ha scritto nel messaggio
>> Potato gulasch
>>
>> (serves four)
>>
>> 1 kg potatos, peeled and roughly cubed
>> 40 g lard
>> 40 g fatty bacon, small cubes
>> 250 g onions, finely chopped
>> salt
>> ca. 20 g paprika
>> caraway seed (powdered)
>> majoram
>> 2 cloves of garlic, pressed
>> a little vinegar (mixed with water)
>> tomato concentrate (wannut-sized)
>> beefstock (bouillon)
>> optional : knackwurst, cubed or Frankfurters in slices
>
> All available here but the knackworst, but at Eurospin I can get wurstel until
> you cry uncle.
>
Well, my wurstel cries aunt, IYKWIM ;-)

Cheers,

Michael Kuettner