Categories

Everyday Cooks and Everyday Food

 

Today’s Everyday Food Guest Post is from another of my Twitter friends.

One of the things I love most about Twitter is all of the people I meet from around the world. I have friends in Australia, Thailand, Scotland, Argentina, and the Netherlands to name just a very few.

Twitter is much better than the International Pen Pals I had at the elementary school I attended. Today conversations are in real time. I don’t have to wait for weeks and months to get a letter back. Tweets are instantaneous communication!

Today’s recipe comes to us via Irene who lives in the Netherlands.

Irene is as nice and sweet as nice and sweet can be. She is a delight!

Today Irene is sharing her very own Goulash Soup with us. She claims she is not Hungarian.

I don’t believe her. And neither will you when you see her wonderful recipe.

I have Hungarian blood in me and I know Hungarian! And I can tell from her fantastic recipe and pictures that some where along the way Irene has received more than a few drops of Hungarian blood. This dish is Hungarian food at its best.

Don’t believe me? Check out the pictures on the right side of Goulash at Wikipedia. Irene’s picture of her soup belongs there too!!!

So with no further ado I am delighted to introduce you to………

Everyday Cook #7  OLYMPUS DIGITAL CAMERA
Featured Recipe    Goulash Soup

OLYMPUS DIGITAL CAMERA

As all of you know, Goulash is actually a Hungarian dish. Sadly, I don’t know any Hungarians that could teach me the recipe, so I just thought of one myself, so sadly, there is nothing Hungarian about the dish.  Hope you’ll enjoy it anyway.

Ingredients per person:

3.5 oz simmered meat ~ beef cubes is what I used

1 huge bell pepper (or 1.5 regular bell pepper).

1 big onion (fist size)

3 peeled tomatoes (I do get them out of a can, as the Dutch tomato’s are a bit watery and canned tomatoes are from Italy).

1 tablespoon of pureed tomatos

2 fairly big garlic cloves

1 serrano pepper

½ teaspoon Caraway seed (looks like cumin)

1 laurel leaf (bay leaf)

Additional ingredients:

1 teaspoon Sambal, tabasco, or just chili powder per person

Mushroom extract stock cube*

Olive oil for frying

*NOTE from Roberta: Mushroom extract stock cubes:  These are hard to find in the USA. You can get them on line at Amazon. Or if you have a vegetarian store in your community you may be able to find them there. Irene told me you can use any stock cube or bouillon to add extra flavor to the soup. For instance, you could add beef bouillon for extra beef flavor.

Here is what you do:

Put salt and pepper on the meat and fry the meat in a frying pan with some oil for about 10 minutes.  

In a water cooker, boil half a gallon of water.

Put the meat into an ironcast pan and add at least one onion, the mushroom extract cube and the laurel leaves.

Add the water until an inch under the top of the pan, put the lid onto it and have the meat simmer on low heat for about 2 hours.

OLYMPUS DIGITAL CAMERA

After an hour chop the bell peppers (AKA paprika) , onions, garlic, and serrano peppers.

Fry the mixture in some oil for about twenty minutes in a separate BIG pan.

Add the tomato and simmer the sauce for half an hour.

OLYMPUS DIGITAL CAMERA

In the mean time, the meat should have simmered 2 hours. Add the meat mixture and the stock/broth to the tomato/paprika/onion mixture.

Add the laurel leaves, caraway seeds,  the Sambal (or Tabasco, or chili powder)  and have it simmer for about half an hour.

The final result should have a thick soup/sauce texture.

OLYMPUS DIGITAL CAMERA

Tips:

This is intended as a soup, which is good with white bread and butter, but of course you can also use it as a sauce, over rice … or lentil’s.

This dish tastes better the day after, so I usually make it the evening before I want to eat it or serve to guests. I let the soup/sauce cool just a little, before pouring it into storage boxes (lid closed) and let it cool further (I’d like to think the vitamins are better preserved this way).

As this recipe takes time to make, I usually make double the portion I need/eat, dividing the rest over smaller boxes to store in the freezer.

Enjoy!
Bon appétit!!!
Cost

3.5 ounce beef                       $1.24

1 huge bell pepper                 $0.79

1 big onion                            $0.49

3 peeled tomatoes (can)         $1.15  

1 tbspn pureed tomatoes        $0.09 

2 garlic cloves                        $0.20

1 serrano pepper                   $0.52

½ teaspoon Caraway seed     $0.39

1 laurel leaf (bay leaf)            $0.12

Additional ingredients:

1 tspn Tabasco                      $0.06

Mushroom extract                  $0.22

Olive oil for frying                  $0.23

Total cost = $5.50

Quote of the Day

It’s not enough to have talent, you also have to be Hungarian.

Robert Capa ~ Jewish-Hungarian war photographer and photo-journalist

444444

Print Friendly

2 comments to Everyday Cooks and Everyday Food

  • Irene Schipper

    Thank you so much for the lovely things you wrote about me, Roberta! I really need to work hard to live up to these compliments. I really am 100% Dutch, sorry! Have not met any Hungarian yet, I think they hide from me… 🙂

    It is a true blessing knowing you via twitter, you have enriched my life so much, Thank you!

    XXL Hug with lots of Tabasco and bellpeppers!
    Irene