People who heat up sauerkraut straight from the can and think they can serve it that way are vile and corrupt. At bare minimum you should do the following. Some people even get all zany and add diced apple to the onion stage.
2 cans of sauerkraut, drain in a colander.
In a large skillet add:
Some oil (or bacon fat) and sauté
1 medium onion, diced, until see through but not burned so you might want to use medium-low heat. Add
1/2 tsp caraway seeds.
Then add:
Sauerkraut,
An itty bit (no I don't use metric) of water, and
Salt and pepper to taste.
Cook, stirring occasionally, until the sauerkraut is tender and tasty. Add tiny amounts of water only as needed to keep the whole business from burning.
You can serve this sauerkraut with your favorite German, Polish, Czech, Slovak, or Hungarian meal. Often I like to eat it straight out of the skillet with a fork.
12/26/10
Goulash...
...the Hungarian kind.
In your favorite cast iron cauldron add:
A little oil and
4 medium onions, diced.
Cook this over low heat until the onions are totally cooked, see through, but not browned, and add:
5 cloves of garlic, mashed.
Stir into onions for about 30 seconds and then transfer onion and garlic to a bowl. Then turn up the heat to medium-high, and to the cauldron add:
Some more oil and
2 lbs of cut up stewing beef that has been coated with
3 TBL flour.
Brown the beef.
Then add the onions and enough water to just barely cover the beef, stir, turn the heat down to low. Simmer covered and stirring occasionally, until it is tender. The result shouldn't be dry or soupy, but stew-like. Then turn off the heat and stir in:
1/4 cup ground paprika. Yes, that's cup not tsp. If you want to go all out, find sweet Hungarian paprika.
Salt to taste: it may require a bit.
If you need carbs, you could serve with noodles, Spätzle, dumplings, or caraway rye rolls and butter. Sauerkraut, red cabbage, or beets would be good on the side too.
Élvez! Which means enjoy in Hungarian.
PS: if you don't use a cast iron cauldron (and it has to be your favorite one), I cannot be responsible for the the heat temperatures or when to turn the heat off, etc. Oh, and I did NOT forget to list tomatoes, celery, corn, or any other such abomination. This is Hungarian goulash, not yo mama's.
In your favorite cast iron cauldron add:
A little oil and
4 medium onions, diced.
Cook this over low heat until the onions are totally cooked, see through, but not browned, and add:
5 cloves of garlic, mashed.
Stir into onions for about 30 seconds and then transfer onion and garlic to a bowl. Then turn up the heat to medium-high, and to the cauldron add:
Some more oil and
2 lbs of cut up stewing beef that has been coated with
3 TBL flour.
Brown the beef.
Then add the onions and enough water to just barely cover the beef, stir, turn the heat down to low. Simmer covered and stirring occasionally, until it is tender. The result shouldn't be dry or soupy, but stew-like. Then turn off the heat and stir in:
1/4 cup ground paprika. Yes, that's cup not tsp. If you want to go all out, find sweet Hungarian paprika.
Salt to taste: it may require a bit.
If you need carbs, you could serve with noodles, Spätzle, dumplings, or caraway rye rolls and butter. Sauerkraut, red cabbage, or beets would be good on the side too.
Élvez! Which means enjoy in Hungarian.
PS: if you don't use a cast iron cauldron (and it has to be your favorite one), I cannot be responsible for the the heat temperatures or when to turn the heat off, etc. Oh, and I did NOT forget to list tomatoes, celery, corn, or any other such abomination. This is Hungarian goulash, not yo mama's.
Subscribe to:
Posts (Atom)
