Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Tuesday, October 10. 2017

Goulash

My traveling pal emailed me his bowl of goulash in Budapest. 


I've never had goulash that looked as good, or as red, as that.  This is the real recipe

Posted by Bird Dog in Food and Drink at 14:00 | Comments (5) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

That may be goulash, but THIS is ghoulish:
http://tinyurl.com/y6wglyu5

}:-]
#1 Mark Matis on 2017-10-10 15:28 (Reply)
I like to make it with fewer ingredients and a little more onion and paprika. Cook most of the onions down to get a little thickness to the broth. I scrap the potatoes, tomatoes and most of the carrots.

Do wish I could get some proper Hungarian pepper seeds. The aroma of some of their peppers is no where near equaled in any peppers I'm familiar with.
#2 forest on 2017-10-10 19:28 (Reply)
This is a fantastic post! The goulash recipe is superb and the Hungarian paprika has completely, completely captured my fancy. Will order some tomorrow. What a homerun!
#3 Webutante (Link) on 2017-10-10 21:43 (Reply)
They just pour on the paprika. It actually ends up obscuring the other flavors.

Which in that part of the world is just fine with them.
#4 Assistant Village Idiot (Link) on 2017-10-10 23:05 (Reply)
My mother used to make Hungarian goulash for us 60-70 years ago. She used to use too much paprika for my taste I use less today. I also put a teaspoon or two of better than bouillon in it for richer flavor. We always use rutabagas instead of potatoes and since my mother got the recipe from Hungarian immigrants I suspect that was the tradition in Hungary.
#5 GoneWithTheWind on 2017-10-11 15:42 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.