This is the recipe my wife uses to make Schweinegulasch, although
she has long since ceased to measure the ingredients. She has
also stopped removing the meat before adding the cornstarch to
thicken the gravy.

Schweinegulasch (Pork Goulasch) - a German recipe
Serve this with Knödel, noodles, or mashed potatoes.
If you like, you can add a couple of tablespoons of Madeira.
Serves 6.
210 Calories, 3 grams net carbs, 16 grams fat.

4 Tbsp butter or lard
1 lb pork loin, 1" cubes
1 large onion, chopped
2 cups + 1 Tbsp water
salt, to taste
pepper, to taste
dash paprika
2 tsp cornstarch

Melt the fat on high heat in a pot.
Sauté the meat until it is browned on all sides.
Add the onions and continue cooking until the begin turning
brown.
Add 2 cups hot water, the salt, and the pepper.
Reduce heat.
Cover and allow to simmer.
Season with paprika and, if you like, a bit more salt.
Remove the meat from the sauce and set aside.
Mix the cornstarch and the remaining tablespoon of water.
Add the cornstarch to the sauce, stirring well.
Once the sauce begins to thicken a bit, return the meat to the
sauce.
Cook until the meat is heated through.

--
Mike

On Fri, 12 Sep 2014 09:20:27 GMT, "Mike Muth"
> wrote:

> This is the recipe my wife uses to make Schweinegulasch, although
> she has long since ceased to measure the ingredients. She has
> also stopped removing the meat before adding the cornstarch to
> thicken the gravy.
>
> Schweinegulasch (Pork Goulasch) - a German recipe
> Serve this with Knödel, noodles, or mashed potatoes.
> If you like, you can add a couple of tablespoons of Madeira.
> Serves 6.

Oh, boy that sounds delicious - and a little Madeira puts it over the
top. Would it be the end of the world if I used shoulder instead of
loin?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 12-Sep-2014, sf > wrote:

> Would it be the end of the world if I used shoulder instead of
> loin?

I see no reason why you shouldn't. We use pork loin because we
can usually get it for $1.99/pound. Sometimes, it's even
cheaper. We pick up 10 or 12 pounds and slice it into loin
chops, a larger piece for Schweinerollbraten or
Schweineschmorrbraten, and cubes for goulasch.

--
Mike

On Fri, 12 Sep 2014 16:08:33 GMT, "Mike Muth"
> wrote:

>
> On 12-Sep-2014, sf > wrote:
>
> > Would it be the end of the world if I used shoulder instead of
> > loin?
>
> I see no reason why you shouldn't. We use pork loin because we
> can usually get it for $1.99/pound. Sometimes, it's even
> cheaper. We pick up 10 or 12 pounds and slice it into loin
> chops, a larger piece for Schweinerollbraten or
> Schweineschmorrbraten, and cubes for goulasch.


Thanks. Loin is never that inexpensive here - even on sale.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>
>
>
> > 4 Tbsp butter or lard
>
> > 1 lb pork loin, 1" cubes
>
> > 1 large onion, chopped
>
> > 2 cups + 1 Tbsp water
>
> > salt, to taste
>
> > pepper, to taste
>
> > dash paprika
>
> > 2 tsp cornstarch
>
>
>
> This looks incredibly boring and bland.
>
>
>
> -sw

yeah, up the paprika to about half a cup or so.

On Fri, 12 Sep 2014 09:49:21 -0700 (PDT), ImStillMags
> wrote:

> On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
> > On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
> >
> >
> >
> > > 4 Tbsp butter or lard
> >
> > > 1 lb pork loin, 1" cubes
> >
> > > 1 large onion, chopped
> >
> > > 2 cups + 1 Tbsp water
> >
> > > salt, to taste
> >
> > > pepper, to taste
> >
> > > dash paprika
> >
> > > 2 tsp cornstarch
> >
> >
> >
> > This looks incredibly boring and bland.
> >
> >
> >
> > -sw
>
> yeah, up the paprika to about half a cup or so.

You're turning a German recipe Hungarian.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/12/2014 10:43 AM, Sqwertz wrote:
> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>
>> 4 Tbsp butter or lard
>> 1 lb pork loin, 1" cubes
>> 1 large onion, chopped
>> 2 cups + 1 Tbsp water
>> salt, to taste
>> pepper, to taste
>> dash paprika
>> 2 tsp cornstarch
>
> This looks incredibly boring and bland.
>
> -sw
>
Bugger off, liar.

On 9/12/2014 11:17 AM, sf wrote:
> On Fri, 12 Sep 2014 09:49:21 -0700 (PDT), ImStillMags
> > wrote:
>
>> On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
>>> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>>>
>>>
>>>
>>>> 4 Tbsp butter or lard
>>>
>>>> 1 lb pork loin, 1" cubes
>>>
>>>> 1 large onion, chopped
>>>
>>>> 2 cups + 1 Tbsp water
>>>
>>>> salt, to taste
>>>
>>>> pepper, to taste
>>>
>>>> dash paprika
>>>
>>>> 2 tsp cornstarch
>>>
>>>
>>>
>>> This looks incredibly boring and bland.
>>>
>>>
>>>
>>> -sw
>>
>> yeah, up the paprika to about half a cup or so.
>
> You're turning a German recipe Hungarian.
>
>
Sounds like a clear UN violation to me....

;-)

On 2014-09-12 1:17 PM, sf wrote:

>>
>> yeah, up the paprika to about half a cup or so.
>
> You're turning a German recipe Hungarian.
>


The sprinkle of paprika would be about as much as a German dish would
use as garnish. When I read the recipe I wondered about that amount too.

> >>
> >> yeah, up the paprika to about half a cup or so.
> >
> > You're turning a German recipe Hungarian.
> >
>
>
> The sprinkle of paprika would be about as much as a German dish
> would use as garnish. When I read the recipe I wondered about
> that
> amount too.

Well, it is labeled as a "German recipe". Although it's not
*her* recipe, this is the way my wife fixes this dish.
Personally, I like the taste.

The object is to enhance the meat's flavor and not hide the
subtle flavors. This is true of most of the food I ate in my
travels in Europe (through Germany, Austria, Switzerland, Italy,
France, Belgium, the Netherlands, Luxembourg, and Spain). The
food in Israel and Turkey was spicier while the Palestinian food
I tried was no spicier than what I had in Germany (just with a
different combination of spices).

Some people just prefer to so overpower the meat's flavor that
all they can taste is spices. I don't know that 1/2 cup of
paprika would totally cover up the meat's flavor, but it would be
a totally different dish.

--
Mike

On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:

> You're turning a German recipe Hungarian.
>
>

LOL, I guess I am. I just prefer the Hungarian usage of paprika !

On Friday, September 12, 2014 11:23:47 AM UTC-7, Sqwertz wrote:
> On Fri, 12 Sep 2014 13:59:23 -0400, Dave Smith wrote:
>
>
>
> > On 2014-09-12 1:17 PM, sf wrote:
>
> >
>
> >>>
>
> >>> yeah, up the paprika to about half a cup or so.
>
> >>
>
> >> You're turning a German recipe Hungarian.
>
> >>
>
> >
>
> > The sprinkle of paprika would be about as much as a German dish would
>
> > use as garnish. When I read the recipe I wondered about that amount too.
>
>
>
> Wolfgang Puck's goulash recipe uses 1.75TB of paprika for 2.5lbs of
>
> meat. It also looks a hell of a lot more flavorful:
>
>
>
> http://www.foodnetwork.com/recipes/w...sh-recipe.html
>
>
>
> -sw

Mine is pretty dang tasty.

http://www.hizzoners.com/index.php/r...n-beef-goulash

> On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:
On 12-Sep-2014, ImStillMags > wrote:

> > You're turning a German recipe Hungarian.

> LOL, I guess I am. I just prefer the Hungarian usage of
> paprika !

No big thing. A recipe is just a starting point on a journey to
good food. Not recipe is sacrosanct and there's no reason each
of us shouldn't modify a given recipe to provide the flavor we
like. I might not like what you like, but that's of no matter.
There is no right, no wrong, no best way, no "one true way" which
fits all of us. The best way for you to make a given dish is the
way which best suits your tastes.* Anyone who tells you
otherwise is wrong.

* obviously this applies differently for restaurants, which
/need/ to please many people.
--
Mike

On Fri, 12 Sep 2014 11:21:01 -0700 (PDT), ImStillMags
> wrote:

> On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:
>
> > You're turning a German recipe Hungarian.
> >
> >
>
> LOL, I guess I am. I just prefer the Hungarian usage of paprika !

Hahaha! Do you have a Hungarian background by any chance?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Friday, September 12, 2014 12:57:45 PM UTC-7, sf wrote:
> On Fri, 12 Sep 2014 11:21:01 -0700 (PDT), ImStillMags
>
> > wrote:
>
>
>
> > On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:
>
> >
>
> > > You're turning a German recipe Hungarian.
>
> > >
>
> > >
>
> >
>
> > LOL, I guess I am. I just prefer the Hungarian usage of paprika !
>
>
>
> Hahaha! Do you have a Hungarian background by any chance?
>
>

Actually, no I don't. I just love it.

Sqwertz wrote:

>On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>
>> 4 Tbsp butter or lard
>> 1 lb pork loin, 1" cubes
>> 1 large onion, chopped
>> 2 cups + 1 Tbsp water
>> salt, to taste
>> pepper, to taste
>> dash paprika
>> 2 tsp cornstarch
>
>This looks incredibly boring and bland.

I concur... a waste of pork loin... loin is too lean for stew.

On 9/12/2014 12:09 PM, Sqwertz wrote:
> Needs something you can cook longer to get tender.
>
> -sw

> OK, that's the final straw. I'll never read or post to this group
> again! After 26 years, I'm through here!
>
> -sw

On 9/12/2014 12:23 PM, Sqwertz wrote:
> It also looks a hell of a lot more flavorful:
> OK, that's the final straw. I'll never read or post to this group
> again! After 26 years, I'm through here!
>
> -sw

On 2014-09-12 5:40 PM, Brooklyn1 wrote:
> Sqwertz wrote:
>
>> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>>
>>> 4 Tbsp butter or lard
>>> 1 lb pork loin, 1" cubes
>>> 1 large onion, chopped
>>> 2 cups + 1 Tbsp water
>>> salt, to taste
>>> pepper, to taste
>>> dash paprika
>>> 2 tsp cornstarch
>>
>> This looks incredibly boring and bland.
>
> I concur... a waste of pork loin... loin is too lean for stew.
>
Normally, I might agree, but I have had some Hungarian pork dishes like
this and they were quite tasty.... but needed more than just a dash of
paprika.

On Friday, September 12, 2014 4:40:01 PM UTC-5, Brooklyn1 wrote:

> I concur... a waste of pork loin... loin is too lean for stew.

It's not a stew.

On 12-Sep-2014, Dave Smith > wrote:

> Normally, I might agree, but I have had some Hungarian pork
> dishes like
> this and they were quite tasty.... but needed more than just a
> dash of paprika.

this recipe, of course, is not Hungarian and is aiming for a
different flavor than Hungarian goulash.

--
Mike

On 2014-09-12 6:07 PM, wrote:
> On Friday, September 12, 2014 4:40:01 PM UTC-5, Brooklyn1 wrote:
>
>> I concur... a waste of pork loin... loin is too lean for stew.
>
> It's not a stew.
>
It is browned and then cooked in liquid. That makes it a stew. It is
cooked and served in the liquid.....stew.

On Fri, 12 Sep 2014 09:49:21 -0700 (PDT), ImStillMags
> wrote:

>On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
>> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>>
>>
>>
>> > 4 Tbsp butter or lard
>>
>> > 1 lb pork loin, 1" cubes
>>
>> > 1 large onion, chopped
>>
>> > 2 cups + 1 Tbsp water
>>
>> > salt, to taste
>>
>> > pepper, to taste
>>
>> > dash paprika
>>
>> > 2 tsp cornstarch
>>
>>
>>
>> This looks incredibly boring and bland.
>>
>>
>>
>> -sw
>
>yeah, up the paprika to about half a cup or so.

Won't help... loin makes horrid stew meat, it'll never get tender,
it'll turn to grit. Loin is good oven roasted, not braised. For pork
stew use shoulder, I braise those inexpensive pork shoulder chops
often, makes great pasta sauce.

On Fri, 12 Sep 2014 10:17:04 -0700, sf > wrote:

>On Fri, 12 Sep 2014 09:49:21 -0700 (PDT), ImStillMags
> wrote:
>
>> On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
>> > On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>> >
>> >
>> >
>> > > 4 Tbsp butter or lard
>> >
>> > > 1 lb pork loin, 1" cubes
>> >
>> > > 1 large onion, chopped
>> >
>> > > 2 cups + 1 Tbsp water
>> >
>> > > salt, to taste
>> >
>> > > pepper, to taste
>> >
>> > > dash paprika
>> >
>> > > 2 tsp cornstarch
>> >
>> >
>> >
>> > This looks incredibly boring and bland.
>> >
>> >
>> >
>> > -sw
>>
>> yeah, up the paprika to about half a cup or so.
>
>You're turning a German recipe Hungarian.

Nothing Kraut about that Krap, it's maybe a hobo stew, a Krapo hobo
stew.

On Fri, 12 Sep 2014 18:12:37 GMT, "Mike Muth"
> wrote:

>
>> >>
>> >> yeah, up the paprika to about half a cup or so.
>> >
>> > You're turning a German recipe Hungarian.
>> >
>>
>>
>> The sprinkle of paprika would be about as much as a German dish
>> would use as garnish. When I read the recipe I wondered about
>> that
>> amount too.
>
>Well, it is labeled as a "German recipe". Although it's not
>*her* recipe, this is the way my wife fixes this dish.
>Personally, I like the taste.

I'll bet her asshole tastes better.

On 9/12/2014 6:27 PM, Sqwertz wrote:
> There's certainly nothing about it that's German, either.
>
> -sw
>
> OK, that's the final straw. I'll never read or post to this group
> again! After 26 years, I'm through here!
>
> -sw

On 9/12/2014 2:21 PM, ImStillMags wrote:
> On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:
>
>> You're turning a German recipe Hungarian.
>>
>>
>
> LOL, I guess I am. I just prefer the Hungarian usage of paprika !
>
The recipe posted may have been short on paprika but what he posted was
a *pork* dish, not beef. Still, I'd certainly add more paprika than a
dash.

Jill

On Tue, 16 Sep 2014 17:40:39 -0500, Janet Wilder >
wrote:

snip
>My Italian neighbor who taught me to make "gravy" would put a piece of
>chicken breast in the gravy, pork neck bones (the flavor is wonderful),
>meatballs and sausages. Another neighbor taught me to make bracciole
>(pronounced bra-jole) and put that in the gravy.
>
>Another Italian chef taught me about adding peeled and chopped carrots
>which make the gravy sweet. After cooking so long, they melt into the
>sauce and you can't find them.
>
>The gravy started with olive oil in a large pot. I would open six cans
>of tomato paste and "fry" the paste off in the olive oil. Then came 6
>big cans of Italian tomatoes, squashed by hand and seeds removed.
>Garlic,red pepper, basil and lots of parsley.
>
>Towards the end of cooking (usually 6 hours where it does not boil, but
>you can see the water is evaporating), I'd grate in some Romano and
>Parmesan and add oregano. Adding oregano early in the cooking makes the
>sauce bitter.

Thanks a lot for the description, it's very helpful. I've got the
picture now and will work at it this winter.
Janet US

On 9/16/2014 6:38 PM, Janet Bostwick wrote:
> On Tue, 16 Sep 2014 17:40:39 -0500, Janet Wilder >
> wrote:
>
> snip
>> My Italian neighbor who taught me to make "gravy" would put a piece of
>> chicken breast in the gravy, pork neck bones (the flavor is wonderful),
>> meatballs and sausages. Another neighbor taught me to make bracciole
>> (pronounced bra-jole) and put that in the gravy.
>>
>> Another Italian chef taught me about adding peeled and chopped carrots
>> which make the gravy sweet. After cooking so long, they melt into the
>> sauce and you can't find them.
>>
>> The gravy started with olive oil in a large pot. I would open six cans
>> of tomato paste and "fry" the paste off in the olive oil. Then came 6
>> big cans of Italian tomatoes, squashed by hand and seeds removed.
>> Garlic,red pepper, basil and lots of parsley.
>>
>> Towards the end of cooking (usually 6 hours where it does not boil, but
>> you can see the water is evaporating), I'd grate in some Romano and
>> Parmesan and add oregano. Adding oregano early in the cooking makes the
>> sauce bitter.
>
> Thanks a lot for the description, it's very helpful. I've got the
> picture now and will work at it this winter.
> Janet US
>
Let me know if you need any help.

I would make a huge pot of gravy once a month on a Sunday. Then I'd
freeze containers of it. My children never tasted jarred spaghetti
sauce until they were in college. Same thing with canned soups. Only
home made soup in my house.

I'd like to say they still follow those guidelines, but they don't.
Daughter does cook some things from scratch and is getting better at it.
Son sends up burnt offerings to the great god barbecue as did his
father and step-father. Son's wife nukes stuff. She does know how to
make a salad. I don't think she ever turned on the oven.

--
From somewhere very deep in the heart of Texas

On Tue, 16 Sep 2014 17:40:39 -0500, Janet Wilder >
wrote:

> Adding oregano early in the cooking makes the sauce bitter.

I can't verify that, but I can certainly say that the oregano flavor
is completely lost. Herbs need to be added at the end otherwise it's
a waste of product.

Loving this thread! Although I've never had the opportunity to eat
real Italian (Sunday?) gravy, I'm getting inspired to try making it
myself. Best of all, now I know what to do with pork neck bones the
next time I see them in the meat case.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 19:09:37 -0600, Janet Bostwick
> wrote:

> It seems to me that the best thing would be to have you all do a cook
> off and I'll be the judge Holy Hannah! It's too hot here for
> gravy but it sounds so good.

Oh, my YES! I think we need to put this off until October and then do
a group cook along. Those who know what they're doing can instruct
the rest of us.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 20:42:07 -0700, sf > wrote:

>On Tue, 16 Sep 2014 19:09:37 -0600, Janet Bostwick
> wrote:
>
>> It seems to me that the best thing would be to have you all do a cook
>> off and I'll be the judge Holy Hannah! It's too hot here for
>> gravy but it sounds so good.
>
>Oh, my YES! I think we need to put this off until October and then do
>a group cook along. Those who know what they're doing can instruct
>the rest of us.

Excellent idea! Put that on the calendar for follow-up, will you
please?
Janet US

On Tue, 16 Sep 2014 20:37:40 -0700, sf > wrote:
snip
Best of all, now I know what to do with pork neck bones the
>next time I see them in the meat case.

me too. I had no idea.
Janet US

On 9/16/2014 9:42 PM, sf wrote:
> On Tue, 16 Sep 2014 19:09:37 -0600, Janet Bostwick
> > wrote:
>
>> It seems to me that the best thing would be to have you all do a cook
>> off and I'll be the judge Holy Hannah! It's too hot here for
>> gravy but it sounds so good.
>
> Oh, my YES! I think we need to put this off until October and then do
> a group cook along. Those who know what they're doing can instruct
> the rest of us.
>
>
A smashing idea, and of there is manteca and flour involved, I should be
your humble disciple!

On 9/16/2014 11:37 PM, sf wrote:
> On Tue, 16 Sep 2014 17:40:39 -0500, Janet Wilder >
> wrote:
>
>> Adding oregano early in the cooking makes the sauce bitter.
>
> I can't verify that, but I can certainly say that the oregano flavor
> is completely lost. Herbs need to be added at the end otherwise it's
> a waste of product.
>
> Loving this thread! Although I've never had the opportunity to eat
> real Italian (Sunday?) gravy, I'm getting inspired to try making it
> myself. Best of all, now I know what to do with pork neck bones the
> next time I see them in the meat case.
>
>
One would think, here in the Southern US, I'd find pork neck bones.
Nope. And I do peruse the meat case for bargains. You all know I love
to make soups and stews.

Jill

On Tue, 16 Sep 2014 22:31:09 -0600, Mayo > wrote:

> On 9/16/2014 9:42 PM, sf wrote:
> > On Tue, 16 Sep 2014 19:09:37 -0600, Janet Bostwick
> > > wrote:
> >
> >> It seems to me that the best thing would be to have you all do a cook
> >> off and I'll be the judge Holy Hannah! It's too hot here for
> >> gravy but it sounds so good.
> >
> > Oh, my YES! I think we need to put this off until October and then do
> > a group cook along. Those who know what they're doing can instruct
> > the rest of us.
> >
> >
> A smashing idea, and of there is manteca and flour involved, I should be
> your humble disciple!

I was talking about the sub-thread "Italian Gravy", sorry for the
confusion.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/16/2014 11:32 PM, sf wrote:
> On Tue, 16 Sep 2014 22:31:09 -0600, Mayo > wrote:
>
>> On 9/16/2014 9:42 PM, sf wrote:
>>> On Tue, 16 Sep 2014 19:09:37 -0600, Janet Bostwick
>>> > wrote:
>>>
>>>> It seems to me that the best thing would be to have you all do a cook
>>>> off and I'll be the judge Holy Hannah! It's too hot here for
>>>> gravy but it sounds so good.
>>>
>>> Oh, my YES! I think we need to put this off until October and then do
>>> a group cook along. Those who know what they're doing can instruct
>>> the rest of us.
>>>
>>>
>> A smashing idea, and of there is manteca and flour involved, I should be
>> your humble disciple!
>
> I was talking about the sub-thread "Italian Gravy", sorry for the
> confusion.
>
>
Lol, no problemo!

Sqwertz wrote:
>Janet Wilder wrote:
>
>> Sometimes when you buy a package of pork chops there are one or two
>> weird looking ones in the package.
>
>And always hiding under the best looking ones.

Janet showed what she thinks are her best parts too... of course I'll
reserve judgement as I've not experienced all her parts.

So what, Dwarf, every cut of meat is presented with its best side
showing... even a USDA Prime porterhouse has a good side... but when
it's family pack of pork chops any normal person knows the ones
underneath won't look as fancy as those on top, that's why its priced
at $1.79/lb... if you want every chop picture perfect buy those with
two gorgeous chops per pack but be prepared to pay more than twice as
much. Even if you buy a whole loin of pork and slice it yourself
(which I often do) there will always be some chops that look better
than others, that's just the way meat is... what would you do, toss
the cuts with less than perfect appearance in the trash... speaking of
pork I saw your latest photo, dwarf... a tub of lard has no good side.
LOL Now I'm going to ogle Janet's photo.