On Wed 21 Dec 2005 11:27:23p, Thus Spake Zarathustra, or was it serene?
Quoted message said:Wayne Boatwright said:Tonight we had Szekely Gulyas y Nokedli (Hungarian Veal Goulash with
Dumplings), Kapros Zoldbabfozeleka (Hungarian Green Beans), and Uborka
Saláta (Hungarian Cucumber Salad). Haven't made such a meal in a very
long time. It's sort of my ethnic comfort food.
Recipes?
serene
First, I should clarify that I used the wrong Hungarian name for the veal
goulash. Szekely Gulyas is usually made with pork or pork and veal, and
also contains sauerkraut. The following recipe is the veal goulash I made.
Hungarian Veal Goulash
2 tb Lard, corn oil, or butter
2 c Halved and sliced onion
2 lb Boneless veal, cut into 2 inch pieces
1-3 tb Hungarian sweet paprika (to taste - I like the larger amount)
2 tb Finely chopped garlic
Salt and freshly ground pepper
2 tb Flour
1-1/2 c chicken broth
3/4 c Cored, seeded green peppers cut into 1 inch strips
1 c Sour cream at room temp.
Heat the lard in a Dutch oven or deep, heavy saucepan and add the onion.
Cook, stirring, until wilted. Add the veal and stir. Cook, stirring often,
until the veal looses its red color. Sprinkle with the paprika and stir.
Cook for 5 minutes and sprinkle with garlic, salt and pepper to taste. Stir
briefly and sprinkle with flour. Stir to coat the pieces of meat and add
the chicken broth. Bring to a boil. Cover and cook at a bare simmer until
veal is tender, 1 to 1-1/2 hours. Meanwhile, drop the green pepper strips
into boiling water and blanch for ab. 15 seconds. Drain immediately and set
aside. Thirty minutes before the stew is fully cooked, sprinkle with the
pepper strips. Continue cooking until veal is tender. Stir in sour cream.
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These small dumplings are pretty much the same as German Spaetzle. There
are many types of Hungarian dumplings.
Nokedli (Hungarian Dumplings)
1 1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Baking powder
2 Eggs
1/2 c Water
3 qt Simmering broth or water
- (water should be salted)
Combine flour, salt, and baking powder in medium mixing bowl. Beat eggs
with water in small mixing bowl. Add egg mixture to flour mixture all
at once and beat thoroughly with a fork until well mixed and a sticky dough
forms. Place colander with 1/4" to 3/8" holes over simmering broth or
salted water and push dough through holes with a wooden spoon into
liquid. Cook for 3-5 minutes, or until dumplings rise to the surface and
appear white and puffy. Remove cooked dumplings with strainer or
perforated
spoon to a bowl of cold water. This will stop the cooking. Drain well,
then
toss with some softened butter.
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Kapros zoldbabfozelek
(Hungarian Green Beans)
1-1/2 pounds green beans
2 Tbl. Lard or butter
2 Tbl. flour
1/2 cup of sliced onion
1/4 cup of good vinegar
2 tsp. sugar
1 Tbl. chopped fresh dill
Cook beans in salted water till tender, not soft.
Melt lard or butter, add onions and saute till limp, add chopped dill.
Then add flour making a roux.
Add 1 cup of water, sugar and vinegar and stir while the sauce gets thick.
Add drained beans, and mix, if too thick add a little more water.
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Uborka Salata
(Hungarian Cucumber Salad)
1 English Cucumber
Salt
Ice Water
1/2 Cup Sour Cream
1 Tablespoon Cider Vinegar
1/2 Teaspoon Salt
1 Teaspoon Granulated Sugar
2 Teaspoons Dehydrated Onion Flakes (or use fresh, grated)
1 Clove Garlic, Finely Minced -- (optional)
1 Teaspoon chopped fresh dill
1 Pinch Black Pepper
Paprika
Score cucumber skin with fork. Slice thinly.
Layer cucumber slices in flat-bottomed dish, sprinkling each layer light
with salt. Cover with ice water and refrigerate 1 hour.
Combine remaining ingredients, except paprika, in small bowl. Mix
thoroughly, cover, and refrigerate.
Drain cucumber slices and combine with sour cream mixture, thoroughly
coating each slice. Arrange in serving bowl and sprinkle with paprika.
Cover and refrigerate until serving time.
--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.
