Comments on: goulash: a new favourite http://etherwork.net/blog/?p=350 blog from our kitchen - an eclectic mix of recipes kitchen-tested and/or created by us - TPH and EJM Wed, 22 May 2013 04:50:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Mike http://etherwork.net/blog/?p=350&cpage=1#comment-31099 Mike Wed, 10 Jun 2009 11:51:34 +0000 http://etherwork.net/blog/?p=350#comment-31099 Thank you for posting this.

]]> By: ejm http://etherwork.net/blog/?p=350&cpage=1#comment-3798 ejm Sun, 18 Nov 2007 13:21:12 +0000 http://etherwork.net/blog/?p=350#comment-3798 Goulash is often called pörkölt in Hungary, which means “stewed”. Or at least that’s what it says at the top of the SAVEUR recipe we based our goulash on.

The SAVEUR recipe is based on a winery recipe from about 90 miles downstream of the Danube from Budapest (near Dec). Roger Morris, who wrote the SAVEUR October 2006 (#96) article, travelled to Hungary to get the recipe.

I’m pretty sure that if you leave out the Thai chilies and use hot Hungarian paprika instead of sweet paprika, add some sweet green peppers, use venison instead of pork, and Hungarian merlot, it will become pretty close to being truly Hungarian….

But if this particular recipe has too many ingredients for you, Joe, I’m suspecting that as long as you include Hungarian paprika in whatever goulash you make, it will probably come out tasting “truly Hungarian”. Good luck in your search.

]]> By: joe http://etherwork.net/blog/?p=350&cpage=1#comment-3774 joe Sun, 18 Nov 2007 00:18:56 +0000 http://etherwork.net/blog/?p=350#comment-3774 I am looking for a truly Hungarian goulash receipe. I have been lookin for some time, yours may be fine but it has way too many things in it. The region goulash I am looking for is around Budapest. Thanks

]]> By: Di http://etherwork.net/blog/?p=350&cpage=1#comment-2377 Di Sat, 22 Sep 2007 19:52:32 +0000 http://etherwork.net/blog/?p=350#comment-2377 Love making goulash in my crockpot and letting all those flavors simmer. Never thought of putting juniper berries in it and will have to try your recipe. Excellent site……….thanks for sharing…di

Edit: No problem, Di, glad you like the idea of the juniper berries. Do let me know how you like it! -ejm

]]> By: ejm http://etherwork.net/blog/?p=350&cpage=1#comment-1526 ejm Fri, 23 Feb 2007 15:57:27 +0000 http://etherwork.net/blog/?p=350#comment-1526 That’s the beauty of stew, isn’t it, Kate? We usually make lots so that we can get several dinners out of it. We take great pleasure in noting how much the meat was and calculating the cost of each dinner.

As I recall, we paid $6 for that pork butt (snickering at the culinary school instructor) and got three and a half dinners for two out of it. Not bad to pay around $1 each for such fabulous fare!!

]]> By: Kate http://etherwork.net/blog/?p=350&cpage=1#comment-1523 Kate Thu, 22 Feb 2007 00:49:18 +0000 http://etherwork.net/blog/?p=350#comment-1523 Wow….that sounds marvelous! And so many variations! I love it when a meal can be extended like that.

I always have to laugh when I see ‘pork butt’ because I have such a warped sense of humor over stuff like that. In culinary school, whenever my instructor would talk about seasoning a pork roast, he would say “We’ll rub up our butts really well.” complete with appropriate visual cues. It never fails to make me giggle.

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