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Thread: Tonight I Shall Be Cooking!

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    Tonight I Shall Be Cooking!

    Szegediner Gulasch - Hungarian Spiced Stew



    This goulash recipe uses two types of Hungarian paprika, sweet and sharp, to achieve a mildly spicy stew. Adding sauerkraut and onions stretches the meat and tastes great. Szegediner goulash is a regular German potluck item.

    Makes 8 one-cup servings of goulash.

    Prep Time: 30 minutes
    Cook Time: 2 hours, 30 minutes
    Ingredients:

    * 1 lb. beef stew meat
    * 1 lb. pork meat
    * 3 T. Hungarian paprika "edelsüβ" or sweet
    * 1-2 T. Hungarian paprika "rosenscharf" or sharp (hot)
    * 1-2 T. oil
    * 1 tsp. salt
    * Freshly ground pepper
    * 1 lb. onions
    * 1 clove garlic
    * 1/2 c. red wine
    * 1 c. water
    * 2, 15 oz. cans of sauerkraut, rinsed and drained or equivalent amount of bagged sauerkraut
    * 1 T. flour mixed in 3 T. water (optional)
    * Sour cream or crème fraiche (optional)

    Preparation:

    Prepare the meat by cutting into bite size pieces and removing all hard fat or sinew. Toss the pieces with 2 tablespoons sweet Hungarian paprika, 2 teaspoons sharp Hungarian paprika, 1 tablespoon oil and 1 teaspoon salt. Add black pepper to taste and let it marinate for 15 minutes to 1 hour or more.

    Cut onions into half rings and chop garlic.

    Heat 1 tablespoon oil in a skillet (or none, if non-stick is used), add meat and brown on all sides. Add onion and brown for 3 minutes. Add the rest of the paprika to taste (sharp paprika can make the stew fairly hot, so be careful). Mix in garlic, red wine and water. Cook for 2 hours, or until meat is tender.

    Add sauerkraut and cook for 30 minutes.

    Serve with boiled potatoes or noodles.

    Optional: Add the slurry of flour and water and bring to a boil to thicken sauce. Either stir in 1/2 cup of sour cream and heat through, or serve sour cream on the side.

    Source: http://germanfood.about.com/od/meatb...szegediner.htm

    Last edited by Rightpath; Monday, October 12th, 2009 at 11:14 PM. Reason: added hyperlink to source.

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    Nothing, It is my woman's turn to cook and we are having chicken again.
    I'm getting tired of chicken.

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    Out of interest,,, if you were cooking and had eaten the state of Indianna plain out of chicken.. what would you cook then?

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    It is still to warm to butcher here and I have not yet killed a deer. We don't trust the meat from the store. Tomorrow I will cook we have some grouse,I have in the freezer but again it is a lot like chicken.

    By the way it is a 3 hour drive to buy good meat, we are picky.

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    Hmmn grouse... I haven't had the dish in a while. Last time I did it was roasted with Bacon.

    It was somewhat of a luxury... as it is very expensive for 'game' bird like that in England. Although similar I do prefer it to chicken as it as a richer flavour.

    Deer I have not tried yet, Lamb is a favourite of mine.

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    Quote Originally Posted by J Baughman
    Nothing, It is my woman's turn to cook and we are having chicken again.
    I'm getting tired of chicken.
    You could try something new with chicken

    For example Chicken Curry

    Okay, this is far from being a 'traditional' german meal in any way, but I just love it.


    About one kilo of chicken or turkey
    800ml cocosmilk
    100ml water
    3 onions
    1 can of green beans (300-400g)
    2,5-3 big tee spoons of Green Curry Paste *
    Fish-sauce
    1 green sweet lime
    brown sugar (cane sugar)
    Peanut oil

    *Curry paste: a green, very hot stuff from Asia.
    For Germans I strongly recommend those of Lien Ying, if you cant get those, buy it in an Asia shop. Dont know what stuff you people in America can get, I assume the Asia shop will be the only source where you get stuff that does not cause pyrosis.
    When you're there already, get the cane sugar and the fish-sauce there too and probably the cocos milk, although a local supermarket should have it too.


    How to:

    Dice the meat into pieces of about 1,5/2cm size

    Put the cocosmilk in a high pot and put the lid on (your kitchen will thank you), turn the temperature down when it starts to boil, it makes big bubbles. Stir from time to time. It should cook at least ten minutes (doesnt matter if a bit more)

    Dice the onions into quite small pieces.

    Heat a high pan (at least 6cm with 28cm diameter, you'll need it) and put so much oil in that it covers thin the ground. When hot, add the onions. Wait until they glaze over, then add the Curry paste. High temperature and stir until all the onions have taken a green color.

    Add the meat and make sure that it fries through, let it take slightly 'color'.

    Add the water and the cocosmilk. Turn down the temperature so that it still is hot, but doesnt boil too much. Stir from time to time.

    Add the beans and let it all cook on low temperature for about 10-15 minutes. DO NOT taste now, it will kill your taste nerves. Besides, it doesnt taste very good in this stadium.

    Finish: add 2-3 table spoons of the lime juice, 3 table spoons of cane sugar and 3 table spoons of fish sauce. Done.


    We (two persons) eat from that two days with two plates each day.


    Serve with rice.
    Use loose Thai/Jasmine or Basmati rice (fragant rice)
    (for Germans, Lidl offers great Jasmin rice - ignore the cook instruction printed there on and use mine)


    Loose rice needs a bit more than 3 times as much water as the amount (in gramm) in rice.

    I use 230g rice and start with 800ml water. Make it boil, add salt (not too much, about a table spoon maybe), wait till it boils again, then take the pot from the heat and turn down the temperature to the half of the power what your range gives.
    Put in the rice and stir. The rice will try to the beginning to attach itself to the pot ground, so STIR and make sure to loosen the rice from the ground. Put the pot back onto the heat, stir often during the first 5 or so minutes. Put a lid on, but dont close it fully. Stir from time to time.
    From around 13-15 minutes it needs attention again. The rice takes in all the water, by now most likely it is almost without free water. Add another 30-50ml and stir. Add water as long as needed to keep the rice wet until it has cooked about 19-20 minutes.
    Rice is good when it starts to become 'pulpy'. Try it, when it doesnt have a hard core anymore, and there is no more free water, it's done.

    Enjoy
    Last edited by velvet; Tuesday, October 13th, 2009 at 10:01 AM. Reason: Corrected curry paste measure from lethal to tasty
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    What's with all this talk about chicken? Pork is the way to go.

    A simple dish that is oh so sweet tasting is stekt fläsk med löksås (fried pork with onion sauce). I'm not sure if the cut needed can be found in American stores or other continental European stores but it's basically a thicker version of bacon that is not cured with sugar, only salted.


    That's what you want to go for, the slices should be about a centimeter thick.

    You need the following ingredients for this meal (3-4 persons depending on how much you eat)
    500 grams of pork (about 17.5 ounces) but I'd probably go for the double at the very least
    3 onions
    butter (optional)
    2 tablespoons of wheat flour
    5dl of milk (about 16.6 fl.oz)
    potatoes

    You start off by putting the potatoes to boil. About 10 minutes in you can start frying the pork in the pan until the fat is crispy (very important) and has a nice color to it but so that it is not burnt. Then you take the pork out of the pan onto a plate or something and either remove the fat that is in the pan or leave it in to fry the onions with it (which would be the traditional and proper way of doing it, why waste good fat that makes it taste great). Chop up the three onions finely and fry it all in the pan until it has gotten some colour (but it shouldn't get too dark). Then add the flour and mix it in with the onions. Then pour the milk over it and mix it until it has become a sauce. Let it simmer for a while and then serve it while it's hot over the pork and with potatoes on the side.

    When it's done it should look something like this:

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    Quote Originally Posted by Patrioten
    I'm not sure if the cut needed can be found in American stores or other continental European stores but it's basically a thicker version of bacon that is not cured with sugar, only salted.
    Yep looks like Belly of Pork to me, I often buy it... the cuts are quite cheap over here and I find it has a pleasing flavour.



    Thankyou for the recipe, Patrioten it looks delicious and easy.... I plan to give it a try later this week.

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    OK here it is, Grouse breast with tomato slices and a side salad.



    It is seasoned with rosemary and marjoram served on top of spatzle. The side salad is garden greens and spinach with pickled artichoke harts and cheese.


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    Quote Originally Posted by J Baughman View Post
    Nothing, It is my woman's turn to cook and we are having chicken again.
    I'm getting tired of chicken.
    Some venison backstrap steaks wrapped in bacon will cure that problem my friend

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