Week 22

Hungarian Goulash

[taken from page 51 of “The Weilert Family Cookbook: 2nd Edition”]

Notes: Here we have a fine example of what recipes are actually called and what my family usually calls them. When I planned to make this dish, I had something different in mind, and it wasn’t until all the ingredients were stirred together in the pot that I realized I was making something completely different. At the very least I suppose I should be open to trying something new, even though I’m almost certain that I’ve never had this dish before.

Lessons:
1. Considering how difficult it was to find the bouillon the last time I needed it, when my grocery store changed their layout slightly, it threw me for a loop and I once again could not find the bouillon. Luckily, it was across the aisle where it usually was.
2. I think this recipe might actually go back far enough to hit my German roots, which would explain the use of fat to sauteé the onions instead of butter.
3. This recipe was actually quite simple to make, as it resembles the instructions for soup: 1. Pre-cook meat. 2. Add everything else. 3. Simmer for an hour+.
4. Because I thought this recipe was different from what it was, the noodles I chose to accompany it was actually rice. Still, as long as you think of rice as just very tiny noodles, everything works out in the end.
5. I might end up doing noodles next time because I had to cook each bag of rice individually due to my large pot being occupied with the goulash.

New Equipment: Ladle holder. I’m surprised after so many recipes that I still haven’t gotten myself one of these. It keeps the mess down between stirrings.

Final Analysis: After looking through the family cookbook, I need to ask my parents to send me the recipe for Deviled Steak Cubes, which was originally what I wanted to make. However, this recipe was good, if not a little lacking in flavor. Because I used rice as the carbohydrate additive, this dish ended up more like a jambalaya than anything else that I’ve had in the past. At any rate, it’s good to know that there are some recipes in the family cookbook that I haven’t eaten yet.