There were three of us so I bought what we call in Canada a 'blade
roast'. Lot's of fat in there, so I trimmed for a bit. But the
flavour was really very good. I did it in the oven for a good 2 and a
half hours. I had some braised pig-tail appetizers going, so the oven
was on anyway. A good tough cut always helps. It sold for $2.29 a
pound; could have been cheaper I think. I served it over rice that I
had left over. Best is serving it with small Hungarian dumplings.

"Bent Attorney Esq." > wrote in message
...
> There were three of us so I bought what we call in Canada a 'blade
> roast'. Lot's of fat in there, so I trimmed for a bit. But the
> flavour was really very good. I did it in the oven for a good 2 and a
> half hours. I had some braised pig-tail appetizers going, so the oven
> was on anyway. A good tough cut always helps. It sold for $2.29 a
> pound; could have been cheaper I think. I served it over rice that I
> had left over. Best is serving it with small Hungarian dumplings.

Funny timing on this thread. The SBF and I were thinking about a good
goulash today. To be sure, the best one we ever had was last Christmas in
Budapest. I waited a long time to have some good Mangalitsa at
Rosenstein(yes, I know that is an oddity unto itself. I will leave their
URL: http://rosenstein.hu/en/index.html)

But it was there that I found out that it is a soup, not a stew that I
thought. Broth, with paprika, plenty of beef and carrots. So very, very
good. I want to go back for some more.

On Apr 5, 1:55*am, "Motzarella" > wrote:
> "Bent Attorney Esq." > wrote in ...
>
> > There were three of us so I bought what we call in Canada a 'blade
> > roast'. *Lot's of fat in there, so I trimmed for a bit. *But the
> > flavour was really very good. *I did it in the oven for a good 2 and a
> > half hours. *I had some braised pig-tail appetizers going, so the oven
> > was on anyway. *A good tough cut always helps. *It sold for $2.29 a
> > pound; could have been cheaper I think. *I served it over rice that I
> > had left over. *Best is serving it with small Hungarian dumplings.
>
> Funny timing on this thread. The SBF and I were thinking about a good
> goulash today. To be sure, the best one we ever had was last Christmas in
> Budapest. I waited a long time to have some good Mangalitsa at
> Rosenstein(yes, I know that is an oddity unto itself. I will leave their
> URL:http://rosenstein.hu/en/index.html)
>
> But it was there that I found out that it is a soup, not a stew that I
> thought. Broth, with paprika, plenty of beef and carrots. So very, very
> good. I want to go back for some more.

I have heard that so many times, that it's a soup not a stew. My
folks are from Hungary, and they made the goulash as a main dish
stew. Although there is much sauce, it's not thickened very much.
Actually now, I don't thicken it at all. Whenever we had goulash as a
soup, we called it Goulash Soup. We're different I guess. In Germany
I used to love the goulash soup.
We used to have a restaurant, and a reviewer stopped by and wrote an
article. He liked the goulash, but thought that he was being served a
soup when in reality, we served it as a main dish. Maybe we've been
North Americanized? Although when I was in Hungary, I had Goulash in
a small town called Igal(spelling?). There it was a main course.
This time that I made it, I used only water, and not any stock. It
turned out to be very fine.

Motzarella > wrote:

> But it was there that I found out that it is a soup, not a stew that I
> thought. Broth, with paprika, plenty of beef and carrots. So very, very
> good. I want to go back for some more.

If I remember the accounts of Samantha's and Harry's cook-in in Calgary
correctly, Eva Kende cooked either paprikás or gulyás there. If the
latter, it was bound to be gulyásleves, a soup. That was about nine
years ago... Since you and Kaari actually were there, you are bound to
remember more...

One always has to pay attention to the spelling - "goulash", "Gulasch",
"Gollasch" and "gulyás" are all different. Only the last one is
Hungarian. Gulyás in Hungary is basically a thick soup, anything named
"gulyás" that is not a soup always has some kind of modifier, like the
famous Székely gulyás, a pork stew with sauerkraut, but also such dishes
as Szegedi tyúkgulyás (Szeged chicken gulyás, a stew). Otherwise,
traditional stews containing paprika are called "pörkölt", "paprikás",
or "tokány".

Victor

On Apr 5, 5:43*pm, (Victor Sack) wrote:
> Motzarella > wrote:
> > But it was there that I found out that it is a soup, not a stew that I
> > thought. Broth, with paprika, plenty of beef and carrots. So very, very
> > good. I want to go back for some more.
>
> If I remember the accounts of Samantha's and Harry's cook-in in Calgary
> correctly, Eva Kende cooked either paprikás or gulyás there. *If the
> latter, it was bound to be gulyásleves, a soup. *That was about nine
> years ago... *Since you and Kaari actually were there, you are bound to
> remember more...
>
> One always has to pay attention to the spelling - "goulash", "Gulasch",
> "Gollasch" and "gulyás" are all different. *Only the last one is
> Hungarian. *Gulyás in Hungary is basically a thick soup, anything named
> "gulyás" that is not a soup always has some kind of modifier, like the
> famous Székely gulyás, a pork stew with sauerkraut, but also such dishes
> as Szegedi tyúkgulyás (Szeged chicken gulyás, a stew). *Otherwise,
> traditional stews containing paprika are called "pörkölt", "paprikás",
> or "tokány".
>
> Victor

One way I like my 'main course' Goulash is to have it in a soup bowl(a
European Style soup bowl); with dumplings on the bottom; topped with
the stew; eaten with a spoon; I suppose it's sort of a soup; but it's
great for a main course. Porkolt is a bit thicker; a meat stew with
no veggies...Maybe that's what I ordered in Hungary? Paprikas usually
has sour cream?...Depends on where you're from I guess. Don't know
what 'tokany' is.

On Apr 5, 5:43*pm, (Victor Sack) wrote:
> Motzarella > wrote:
> > But it was there that I found out that it is a soup, not a stew that I
> > thought. Broth, with paprika, plenty of beef and carrots. So very, very
> > good. I want to go back for some more.
>
> If I remember the accounts of Samantha's and Harry's cook-in in Calgary
> correctly, Eva Kende cooked either paprikás or gulyás there. *If the
> latter, it was bound to be gulyásleves, a soup. *That was about nine
> years ago... *Since you and Kaari actually were there, you are bound to
> remember more...
>

The ending of the word there defines the goulash as a soup. Leves.
Gulyas leves. Goulash soup.

> One always has to pay attention to the spelling - "goulash", "Gulasch",
> "Gollasch" and "gulyás" are all different. *Only the last one is
> Hungarian. *Gulyás in Hungary is basically a thick soup, anything named
> "gulyás" that is not a soup always has some kind of modifier, like the
> famous Székely gulyás, a pork stew with sauerkraut, but also such dishes
> as Szegedi tyúkgulyás (Szeged chicken gulyás, a stew). *Otherwise,
> traditional stews containing paprika are called "pörkölt", "paprikás",
> or "tokány".
>
> Victor

Bent Attorney Esq. > wrote:

> Excellent material. I am however sticking to my guns concerning
> Goulash(that's the English spelling)as a main course. When we have
> goulash as a soup, we call it goulash soup. Everyone from the village
> that we're from does this. They are however ethnic German and may
> have altered what's what.

In German(y), it is indeed Gulasch if it is a stew, and Gulaschsuppe if
it is a soup.

> My aunt also worked in Hungarian
> restaurant in Kaposvar during the 1940's and made the goulash. It was
> served as a main course. Here is the wikipedia entry; it's a
> primarily a soup but also exists as a stew:
> http://en.wikipedia.org/wiki/Goulash.
> If you wish a soup you ask for Gulyásleves.

In Hungary, if you ask for gulyás at a restaurant, you will always get a
soup. You won't have to specify gulyásleves (but you could do so, of
course). "Gulyás", after all, means "cowboy" or "herdsman" and not
everyone wants to get served one.

The stew counterpart of gulyás is pörkölt. If you define gulyás as a
stew, what is then pörkölt? One has to remember, though, that all these
dishes with paprika, in their modern guise, are of relatively very
recent origin. Paprika did not get into general use in Hungary until
the 19th century. The distinction between various dishes with paprika
is more recent still and, according to Gundel, is more or less a result
of the gentleman's agreement between restaurateurs, so that people
actually know what they get when they order a particular dish.

Victor

Victor wrote on Wed, 7 Apr 2010 23:58:02 +0200:

>> Excellent material. I am however sticking to my guns
>> concerning Goulash(that's the English spelling)as a main
>> course. When we have goulash as a soup, we call it goulash
>> soup. Everyone from the village that we're from does this.
>> They are however ethnic German and may have altered what's
>> what.

> In German(y), it is indeed Gulasch if it is a stew, and
> Gulaschsuppe if it is a soup.


Based on my vacations in German, I'd fully agree. In fact, I did not
know that Hungarian usage was different but I've never been to Hungary
anyway.


>> My aunt also worked in Hungarian
>> restaurant in Kaposvar during the 1940's and made the
>> goulash. It was served as a main course. Here is the
>> wikipedia entry; it's a primarily a soup but also exists as a
>> stew: http://en.wikipedia.org/wiki/Goulash. If you wish a soup
>> you ask for Gulyásleves.

> In Hungary, if you ask for gulyás at a restaurant, you will
> always get a soup. You won't have to specify gulyásleves (but
> you could do so, of course). "Gulyás", after all, means
> "cowboy" or "herdsman" and not everyone wants to get served
> one.

> The stew counterpart of gulyás is pörkölt. If you define
> gulyás as a stew, what is then pörkölt? One has to remember,
> though, that all these dishes with paprika, in their modern
> guise, are of relatively very recent origin. Paprika did not
> get into general use in Hungary until the 19th century. The
> distinction between various dishes with paprika is more recent
> still and, according to Gundel, is more or less a result of
> the gentleman's agreement between restaurateurs, so that
> people actually know what they get when they order a
> particular dish.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 7 Apr 2010 18:59:49 -0400, "James Silverton"
> wrote:

> Victor wrote on Wed, 7 Apr 2010 23:58:02 +0200:
>
> >> Excellent material. I am however sticking to my guns
> >> concerning Goulash(that's the English spelling)as a main
> >> course. When we have goulash as a soup, we call it goulash
> >> soup. Everyone from the village that we're from does this.
> >> They are however ethnic German and may have altered what's
> >> what.
>
> > In German(y), it is indeed Gulasch if it is a stew, and
> > Gulaschsuppe if it is a soup.
>
>
> Based on my vacations in German, I'd fully agree. In fact, I did not
> know that Hungarian usage was different but I've never been to Hungary
> anyway.
>
>
> >> My aunt also worked in Hungarian
> >> restaurant in Kaposvar during the 1940's and made the
> >> goulash. It was served as a main course. Here is the
> >> wikipedia entry; it's a primarily a soup but also exists as a
> >> stew: http://en.wikipedia.org/wiki/Goulash. If you wish a soup
> >> you ask for Gulyásleves.
>
> > In Hungary, if you ask for gulyás at a restaurant, you will
> > always get a soup. You won't have to specify gulyásleves (but
> > you could do so, of course). "Gulyás", after all, means
> > "cowboy" or "herdsman" and not everyone wants to get served
> > one.
>
> > The stew counterpart of gulyás is pörkölt. If you define
> > gulyás as a stew, what is then pörkölt?
<snip>

I emailed my SIL who is married to a Hungarian and runs with the
Hungarian crowd. She says: "Yes goulash is a soup, porkolt is a stew
but everybody calls it goulash. The only people who know the
difference are Hungarians or anyone from that region."

HTH


--
Forget the health food. I need all the preservatives I can get.