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.

On Fri, 08 Apr 2011 05:21:46 -0700, Wayne > wrote:

>2 tbs. Paprika

What kind of paprika? Smoked, sweet, Hungarian half-sweet?

-- Larry

On 4/8/2011 10:21 AM, wrote:
> On Fri, 08 Apr 2011 05:21:46 -0700, > wrote:
>
>> 2 tbs. Paprika
>
> What kind of paprika? Smoked, sweet, Hungarian half-sweet?
>
> -- Larry

I'd use Hungarian Hot Paprika: "Pride of Szeged" is my favorite even if
I'm not in the kitchen to check the spelling :-)

--


James Silverton, Potomac

I'm "not"

On Apr 8, 5:21*am, Wayne > 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.

By eliminating the garlic, the rosemary sage mix, the caraway seeds,
the marjoram, vinegar, wine, and flour, you would end up with
something approximating goulash.

But you should saute the (minced) onions till transparent in rendered
goose or pork fat. Remove from heat, add paprika, mix well with a
little salt, and add the stew meat (diced). Toss to coat the meat in
the onion-paprika mixture, then stew in its own juices for about one
hour per pound of meat.

"Wayne" > wrote in message
...
> 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.
>
>
This dish is much better if dried and rehydrated mushrooms are added, as in
the Polish bigos. It changes everything.

Kent

On Apr 8, 9:45*am, "Kent" > wrote:
> "Wayne" > wrote in message
>
> ...
>
> > *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.
>
> This dish is much better if dried and rehydrated mushrooms are added, as in
> the Polish bigos. It changes everything.
>

Oh, hell at that point add some sauerkraut, fresh cabbage, smoked
kielbasa, and a bay leaf.

You'll have the best damn goulash you could ever imagine.

On Apr 8, 12:58*pm, spamtrap1888 > wrote:
> On Apr 8, 9:45*am, "Kent" > wrote:
>
>
>
> > "Wayne" > wrote in message
>
> ...
>
> > > *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.
>
> > This dish is much better if dried and rehydrated mushrooms are added, as in
> > the Polish bigos. It changes everything.
>
> Oh, hell at that point add some sauerkraut, fresh cabbage, smoked
> kielbasa, and a bay leaf.
>
> You'll have the best damn goulash you could ever imagine.

I for one cannot stand sauerkraut in my goulash. I like sauerkraut,
and I like goulash. But the two in a combo? No thanks.
I don't use flour. My goulash, in my goulash I don't brown the meat
either. One sin that I commit from time to time is to add some
tomPaste. I basically use onions, sometimes diced banana pepper,
sweat these; saute' these in vegOil (lard is traditional), add
tomPaste, mix it up, turn down heat, add a good Tbsp. hunPaprika per
pound of meat. Toss in meat and simmer slow. I add water to suit.
And salt. That's it.

wrote:
> Wayne > wrote:
>
>>2 tbs. Paprika
>
> What kind of paprika? Smoked, sweet, Hungarian half-sweet?

Yes. Whichever one's already on my shelf works great.

On Apr 8, 11:34*am, Portland > wrote:
> On Apr 8, 12:58*pm, spamtrap1888 > wrote:
>
>
>
> > On Apr 8, 9:45*am, "Kent" > wrote:
>
> > > "Wayne" > wrote in message
>
> > ...
>
> > > > *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.
>
> > > This dish is much better if dried and rehydrated mushrooms are added, as in
> > > the Polish bigos. It changes everything.
>
> > Oh, hell at that point add some sauerkraut, fresh cabbage, smoked
> > kielbasa, and a bay leaf.
>
> > You'll have the best damn goulash you could ever imagine.
>
> I for one cannot stand sauerkraut in my goulash. *I like sauerkraut,
> and I like goulash. *But the two in a combo? *No thanks.
> I don't use flour. *My goulash, in my goulash I don't brown the meat
> either. *One sin that I commit from time to time is to add some
> tomPaste. *I basically use onions, sometimes diced banana pepper,
> sweat these; saute' these in vegOil (lard is traditional), add
> tomPaste, mix it up, turn down heat, add a good Tbsp. hunPaprika per
> pound of meat. *Toss in meat and simmer slow. *I add water to suit.
> And salt. *That's it.

And you never felt the need to add spearmint or avocado, or some
crushed pinto beans?

It's actually refreshing to see someone who knows how to make goulash.

"Wayne" schrieb :
> Hungarian Goulash

That's USAn Ghulash.
As are the rest of the "recipes" in this thread.

>
> 2 lb. Stew meat diced
> 3 onions sliced
> 2 tbs. Paprika
> 1 clove garlic minced

Until here at least the ingredients are right;
although in wrong quantities.

> 1 tsp. Rosemary sage mix
<gag>

> 1tsp. Caraway seeds

Seeds ? Grind seeds.

> ½ tsp. Marjarom
Too little.

> 1 tsp. Vinegar
> 1 c dry red wine

Nope. No wine.

> 1 tbs. Olive oil

Whatever for ? Use lard.

> 2 tbs. flour
>
Hm ? Not really.

> 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.

How does one sweat onions in seasoned flour ?
Where's the water or beef-stock ?
What's the nonsense about covering ? Cover partially.

Those wacky Merkins ....

Cheers,

Michael Kuettner

On Fri, 8 Apr 2011 23:17:18 +0200, "Michael Kuettner"
> wrote:

>
> Those wacky Merkins ....

Go join the king of glop in the baking group, otherwise F you.

--

Today's mighty oak is just yesterday's nut that held its ground.

Wayne > 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

On Apr 8, 6:15*pm, (Victor Sack) wrote:
> Wayne > 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

I think we had a debate about that a year or so ago. Some people say
that Gulyas is a main course, and some say it's a soup. Some sites
favour one over the other. Who's right? I don't know, but if it is
served as a soup, I think it should have the word leves in the
description. Gulyasleves = Goulash Soup.

http://en.wikipedia.org/wiki/Goulash
{
Gulyás is a food of Hungary (often called "Goulash"). Gulyásleves is
prepared as a soup (leves meaning soup). The dish Gulyás or
Bográcsgulyás[2] was traditionally a thick stew made by cattle
stockmen; today, it is still prepared in both soup and stew form. The
traditional Hungarian stews Goulash, Pörkölt, and Paprikás all
originated as herdsmens stews and are considered to be the national
dishes of Hungary. It is best to keep them simple: they do not really
need anything other than the meat, onions and paprika (hot and/or
mild), although garlic, a little tomato for the colour, a small amount
of caraway seed, fresh green pepper when in season, and wine for game,
are always acceptable. Other herbs and spices should be avoided. Flour
is used only for paprikás (see below), never for gulyásleves or
pörkölt.
}

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"

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.

Here's what Porkolt and Tokany a
(according to wikipedia)
http://en.wikipedia.org/wiki/P%C3%B6rk%C3%B6lt



>
> --
>
> James Silverton, Potomac
>
> I'm "not"
>

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 Pörkölt and the actual Goulash is that the
Pörkölt 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.

"sf" > schrieb im Newsbeitrag
...
> On Fri, 8 Apr 2011 23:17:18 +0200, "Michael Kuettner"
> > wrote:
>
>>
>> Those wacky Merkins ....
>
> Go join the king of glop in the baking group, otherwise F you.
>

Just shut up when grown-ups are talking.
Now run along and go play in traffic.

On 4/8/2011 6:59 PM, Portland wrote:
> On Apr 8, 6:30 pm, James >
> 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 Pörkölt and the actual Goulash is that the
> Pörkölt 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.

I must try to be a bit adventurous and try these. Thanks again!

--


James Silverton, Potomac

I'm "not"

On Sat, 9 Apr 2011 01:29:37 +0200, "Michael Kuettner"
> wrote:

> "sf" > schrieb im Newsbeitrag
> ...
> > On Fri, 8 Apr 2011 23:17:18 +0200, "Michael Kuettner"
> > > wrote:
> >
> >>
> >> Those wacky Merkins ....
> >
> > Go join the king of glop in the baking group, otherwise F you.
> >
>
> Just shut up when grown-ups are talking.
> Now run along and go play in traffic.
>
The phrase is "Go play with your trucks in the street". Take your
merkin and do that.

--

Today's mighty oak is just yesterday's nut that held its ground.

"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 Pörkölt and the actual Goulash is that the
Pörkölt 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

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.

Portland > wrote:

-snip-
>
>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/

It looks good to me-- and when decide on which recipe to follow-- I
like the idea of spaetzle as the 'pasta'.

What is tomato extract-- and what size can does it come in?
xxxxxxx
• Two Medium Sized Onions
• 2/3 Cloves of Garlic
• 1kg of sliced beef
• Four Medium Sized Tomatoes
• Half can of Tomato Extract
• Half a Glass of Red Wine
• Salt, Pepper, Chili, Paprika and 2/3 Laurel Leaves.
xxxxxxxxxx

I thought I'd just go with 8oz of sauce-- but now I wonder if it
wants 3oz of paste.

This looks exactly like what my mom used to make and call Hungarian
Goulash-- she used ground beef and mixed in some elbow macaroni at the
end. [and may have used some green peppers, too.] She always
qualified it with-- 'It probably isn't Hungarian. . . '. Maybe it
was.

Jim

On Sat, 9 Apr 2011 03:48:47 -0700, "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 Pörkölt and the actual Goulash is that the
>Pörkölt 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.


Regardless which ethnicty, there is no such thing as an exact recipe
for ANY stew... in fact there are as many versions of goulash as there
are those who prepare it.


goulash
[GOO-lahsh]
Known as gulyás in its native Hungary, goulash is a stew made with
beef or other meat and vegetables and flavored with Hungarian paprika.
It's sometimes garnished with dollops of sour cream and often served
with buttered noodles.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Victor Sack wrote:
>
> 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


You should see what my mom used to call "goulash" way back in the bad
old days. Browned hamburger meat, elbow macaroni, onions, and canned
tomato sauce, all cooked in one skillet. Probably some spices but not
much (garlic and basil maybe, certainly no paprika or caraway.) It
wasn't bad at all, I just don't know where the name came from.

I may make some for supper tonight to see if I can recreate it. :-)

-Bob

In article >,
(Victor Sack) wrote:

> Wayne > 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

Bubba Vic, I found this link which has Eva Kende's recipe for goulash
and variations:
<http://www.globalgourmet.com/food/kg...ml#axzz1J26jnA
of>

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Sat, 09 Apr 2011 08:25:52 -0500, zxcvbob >
wrote:
snip
>
>You should see what my mom used to call "goulash" way back in the bad
>old days. Browned hamburger meat, elbow macaroni, onions, and canned
>tomato sauce, all cooked in one skillet. Probably some spices but not
>much (garlic and basil maybe, certainly no paprika or caraway.) It
>wasn't bad at all, I just don't know where the name came from.
>
>I may make some for supper tonight to see if I can recreate it. :-)
>
>-Bob

;o} My mother called that exact same thing 'spaghetti.'
Janet

On 09/04/2011 9:49 AM, Janet Bostwick wrote:
> On Sat, 09 Apr 2011 08:25:52 -0500, >
> wrote:
> snip
>>
>> You should see what my mom used to call "goulash" way back in the bad
>> old days. Browned hamburger meat, elbow macaroni, onions, and canned
>> tomato sauce, all cooked in one skillet. Probably some spices but not
>> much (garlic and basil maybe, certainly no paprika or caraway.) It
>> wasn't bad at all, I just don't know where the name came from.
>>
>> I may make some for supper tonight to see if I can recreate it. :-)
>>
>> -Bob
>
> ;o} My mother called that exact same thing 'spaghetti.'
> Janet

My brother's Italian neighbour would have called it macaroni. If it have
been made with spaghetti he would ave called in macaroni. If it had been
made with penne he would have called it macaroni. I think that if it
had been made with lasagna noodles have called it lasagna. Any other
pasta as always macaroni.

<="" a="">I'd use Hungarian Hot Paprika: "Pride of Szeged" is my favorite even if
I'm not in the kitchen to check the spelling :-)hell at that point add some sauerkraut, fresh cabbage, smoked
kielbasa, and a bay leaf.I for one cannot stand sauerkraut in my goulash. I like sauerkraut,
and I like goulash. But the two in a combo? No thanks.
I don't use flour.

On Sat, 9 Apr 2011 03:48:47 -0700, "Kent" >
wrote:

>The main difference between Pörkölt and the actual Goulash is that the
>Pörkölt 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.

Agreed. If you go to the Gulasch Museum in Vienna, you'll find well
over 100 types of Gulasch, in addition to the local variety of
Gulaschsuppe.

-- Larry

"Portland" schrieb :

> Leves means soup in Hungarian. As I've shown in previous posts.
> Goulash is a Hungarian dish, although it is eaten all over now. It's
> not Austrian.

You haven't shown anything, you dumb Yankee.
Until 1919 Hungary was part of Austria.
Go and learn some history.

On 4/9/2011 4:04 PM, Michael Kuettner wrote:
> "Portland" schrieb :
>
>> Leves means soup in Hungarian. As I've shown in previous posts.
>> Goulash is a Hungarian dish, although it is eaten all over now. It's
>> not Austrian.
>
> You haven't shown anything, you dumb Yankee.
> Until 1919 Hungary was part of Austria.
> Go and learn some history.
>
>
Not quite precisely Michael; Hungary was part of the joint
Austro-Hungarian Empire wasn't it? Did not the "Empire" have many
official languages not just German and Hungarian.

--


James Silverton, Potomac

I'm "not"

Portland > wrote:

> On Apr 8, 6:15*pm, (Victor Sack) wrote:
> >
> > 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, paprikös, or tokány - and are
> > made differently and with different ingredients.
>
> I think we had a debate about that a year or so ago.

Yes, we did have a very nice discussion.

> Some people say
> that Gulyas is a main course, and some say it's a soup.

I'd say that a soup can be a main course. I think that the distinction
ought to be between soup and stew, but here, again, the English-language
definitions are uncertain. For this and other purposes, I would
propose, perhaps somewhat arbitrarily, that a dish of this kind
generally eaten with a spoon be defined as a soup and a dish generally
eaten with a fork and knife (or even with just a fork) be defined as a
stew.

This general discussion can be expanded to East Asian dishes, with often
no clearly defined meal courses and with, for example, the Korean kimchi
guk being a (generally) small serving of relatively light soup -- and
with kimchi jjigae/chigae, basically the same thing, but "beefed" up
with slices of pork belly and tofu, and served as a "main dish". And
then there are "tang" (probably generally referred to as "soup" by
Westerners) and "jeongol" (probably generally referred to as "stew" by
Westerners) dishes, to add still more confusion...

> Some sites
> favour one over the other. Who's right? I don't know, but if it is
> served as a soup, I think it should have the word leves in the
> description. Gulyasleves = Goulash Soup.

Except that you will have trouble finding anything named simply
"gulyas", with no modifiers, on Hungarian restaurant menus, to be
classified as anything but soup.

> http://en.wikipedia.org/wiki/Goulash

I'd rather quote some such authority as Károly Gundel, Elek Magyar, or
George Lang instead (and I have done so, in previous discussions of this
kind). I also wish the rfc Magyars of years past - Eva Kende, Art
Simon, June Meyer, Ian Hoare, Judy Bednar, Istvan, and Steve Ritter -
were still posting. I do not think any of them have ever regarded
(unmodified) "gulyas" as anything but a soup.

Victor

James Silverton > wrote:

> On 4/8/2011 6:15 PM, Victor Sack wrote:
> >
> > 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.
> >
> 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.

But what do you mean when you say that we are stuck with goulash...?
Basically any meat(?) stew made with some paprika? The fact is, all the
dishes I listed are different, however similar to each other they can be
in some respects. Also, they define Hungarian cuisine in a fairly major
way. It would not be fair, I think, to effectively dismiss them as
something generic by lumping them all in a single "goulash" pot.

Here is a fairly recent, more comprehensive post of mine on the subject
of gulyás, etc., with some links:
<http://groups.google.com/group/rec.food.cooking/msg/f4ab97fe33e8e272>

And here is George Lang's recipe I posted in 2002:
<http://groups.google.com/group/rec.food.cooking/msg/977f8d7003b01218>

Victor

Melba's Jammin' > wrote:

> (Victor Sack) wrote:
>
> Bubba Vic, I found this link which has Eva Kende's recipe for goulash
> and variations:
> <http://www.globalgourmet.com/food/kg...ml#axzz1J26jnA
> of>

The recipe and the variations are all for pörkölt, as is quite clear
from the context.

Victor

On 4/9/2011 5:52 PM, Victor Sack wrote:
> James > wrote:
>
>> On 4/8/2011 6:15 PM, Victor Sack wrote:
>>>
>>> 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.
>>>
>> 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.
>
> But what do you mean when you say that we are stuck with goulash...?
> Basically any meat(?) stew made with some paprika? The fact is, all the
> dishes I listed are different, however similar to each other they can be
> in some respects. Also, they define Hungarian cuisine in a fairly major
> way. It would not be fair, I think, to effectively dismiss them as
> something generic by lumping them all in a single "goulash" pot.
>
> Here is a fairly recent, more comprehensive post of mine on the subject
> of gulyás, etc., with some links:
> <http://groups.google.com/group/rec.food.cooking/msg/f4ab97fe33e8e272>
>
> And here is George Lang's recipe I posted in 2002:
> <http://groups.google.com/group/rec.food.cooking/msg/977f8d7003b01218>
>

I was talking about English speakers and what we call "Goulash". I don't
think there is one hope in hell that we will become more "precise".

--


James Silverton, Potomac

I'm "not"

On 09/04/2011 4:04 PM, Michael Kuettner wrote:
> "Portland" schrieb :
>
>> Leves means soup in Hungarian. As I've shown in previous posts.
>> Goulash is a Hungarian dish, although it is eaten all over now. It's
>> not Austrian.
>
> You haven't shown anything, you dumb Yankee.
> Until 1919 Hungary was part of Austria.
> Go and learn some history.
>
>


The irony meter is peaking. Perhaps you are the one who needs the
history lesson. Austria had been a bigger power within the Holy Roman
Empire for a while but then it's position became weaker and as a result
of the Austro- Hungarian Compromise of 1867 it formed a union with
Hungary, no longer ruling it. The Hungarian monarchy was returned to
power as part of the dual monarchy.

On Apr 9, 4:04*pm, "Michael Kuettner" > wrote:
> "Portland" schrieb :
>
> > Leves means soup in Hungarian. *As I've shown in previous posts.
> > Goulash is a Hungarian dish, although it is eaten all over now. *It's
> > not Austrian.
>
> You haven't shown anything, you dumb Yankee.
> Until 1919 Hungary was part of Austria.
> Go and learn some history.

I'm not a dumb Yankee. I know that there was a land known as Austro-
Hungary until 1919. My ancestors are from Hungary, from the 1700's
onwards.
The official language at one time in Hungary was German. It was also
Latin at one time. Eventually the Magyar tongue became the official
lingo.
However, Gulyas is a Hungarian dish; not an Austrian one. There was
always a difference culturally between Hungary and Austria. They are
two different peoples.
If you want to eat Austrian, go to Vienna and eat a veal cutlet. You
will be surprised how good it is. Their veal is something else. At
least it was when I was there; back in 1973.
Besides, I'm a Canadian.

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > (Victor Sack) wrote:
> >
> > Bubba Vic, I found this link which has Eva Kende's recipe for goulash
> > and variations:
> > <http://www.globalgourmet.com/food/kg...ml#axzz1J26jnA
> > of>
>
> The recipe and the variations are all for pörkölt, as is quite clear
> from the context.
>
> Victor

From the context or the content? The basic recipe is called Goulash
Basic Recipe: Onion & Paprika; five of the variations are called Pörkölt
and two are Paprikás.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

i seem to remember my mom making something called by this name but it was
ground beef, macaroni, onions, corn and lima beans... i don't recall tomatoe
anything, good tasting as the meant and onions were cooked first, then the
liquid from the corn and lima beans and maybe peas were added then the
noodles were cooked and at the last the veggies were added, Lee
"zxcvbob" > wrote in message
...
> Victor Sack wrote:
>>
>> 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
>
>
> You should see what my mom used to call "goulash" way back in the bad old
> days. Browned hamburger meat, elbow macaroni, onions, and canned tomato
> sauce, all cooked in one skillet. Probably some spices but not much
> (garlic and basil maybe, certainly no paprika or caraway.) It wasn't bad
> at all, I just don't know where the name came from.
>
> I may make some for supper tonight to see if I can recreate it. :-)
>
> -Bob

On Apr 9, 6:41*am, Melba's Jammin' > wrote:
> In article >,
> (Victor Sack) wrote:
>
>
>
> > Wayne > 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
>
> Bubba Vic, I found this link which has Eva Kende's recipe for goulash
> and variations:
> <http://www.globalgourmet.com/food/kg...ml#axzz1J26jnA
> of>
>

For me Eva Kende's book is canonical. I got it in Toronto one year, at
"The World's Biggest Bookstore" (TM)