Bier Meister Posted December 5, 2005 Share Posted December 5, 2005 (edited) some of you know i'm austrian/italian/hungarian..... i have a great gulasch recipe that i made as our soup du jour last week... 5 slices of bacon (diced) 3 lbs of boneless chuck, trimmed, cubed 2 tbs veg oil 3 med onions (small dice) 2 C mushrooms (quartered) 3 garlic cloves (minced) 3-4 tbs paprika 1 1/2 tsp carraway seeds 1/3 C ap flour 1/4 C red wine vinegar 1/4 C tomato paste 5 C beef broth 5 C water 1/2 tsp salt 2 red peppers (cleaned and small diced) 4 large potatoes 1 C sour cream in an 8 qt pot.... crisp bacon. remove and save for later. brown the chuck. transfer to same bowl as bacon. reduce heat to medium, add oil. saute onions, garlic, and mushrooms. stir in paprika, carraway, and flour. cook for about 2 min (we are making our roux in the pot ). whisk in vinegar and tomato paste. cook for about a minute. stir in broth, water, salt, peppers. bacon, and chuck. bring to a boil.... bring temp down a little and simmer for about 45 min. get a bowl of cold water. peel and dice potatoes (1/2 inch) one at a time... put diced potato in water. after the 45 min of simmering, add the diced potatoes.... continue simmering for about 30 min. check thickness. add sour cream and whisk into soup. if still not thick enough, use a slurry (2 tbs corn starch and 1 1/2 tbs cold water- disolved). serve with a dollup of sour cream and chopped parsley. Edited December 5, 2005 by Bier Meister Quote Link to comment Share on other sites More sharing options...
McNasty Posted December 5, 2005 Share Posted December 5, 2005 That sounds good, bier! Quote Link to comment Share on other sites More sharing options...
rocknrobn26 Posted December 5, 2005 Share Posted December 5, 2005 I definitely have to get Mrs. RR on this forum. That sounds delish, Bier! Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted December 5, 2005 Share Posted December 5, 2005 wait didnt you forget the macaroni?? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2005 Author Share Posted December 5, 2005 wait didnt you forget the macaroni?? 1194270[/snapback] nope...but it is pretty good over egg noodles Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 6, 2005 Share Posted December 6, 2005 booyah with veni,and grouse its sits on the stove all week at deer camp with stuff added daily Quote Link to comment Share on other sites More sharing options...
Rovers Posted December 6, 2005 Share Posted December 6, 2005 Defintely have to try this one! Quote Link to comment Share on other sites More sharing options...
Rovers Posted December 8, 2005 Share Posted December 8, 2005 Hey Bier.... any idea how well this holds up to freezing? I tend to make large batches of stuff, and freeze the leftovers for quick delicious meals. Some things freeze really well.... italian sauce, chicken ala king.... some things don't, like pot roast and gravy. I'll be making a batch tomorrow or the next day, and if you have any info, that would determine my batch size.... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 8, 2005 Author Share Posted December 8, 2005 Hey Bier.... any idea how well this holds up to freezing? I tend to make large batches of stuff, and freeze the leftovers for quick delicious meals. Some things freeze really well.... italian sauce, chicken ala king.... some things don't, like pot roast and gravy. I'll be making a batch tomorrow or the next day, and if you have any info, that would determine my batch size.... 1199861[/snapback] freezes pretty well...... i made a double batch of this and froze half.... thawed out fine. Quote Link to comment Share on other sites More sharing options...
Rovers Posted December 8, 2005 Share Posted December 8, 2005 freezes pretty well...... i made a double batch of this and froze half.... thawed out fine. 1199870[/snapback] You da MAN! Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted December 8, 2005 Share Posted December 8, 2005 I make a similar Goulash too, i usually pair it with some German Spaetzle. This is a pretty good recipe i used from the food network. Its really easy and makes a great side dish. Spaetzle 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon ground nutmeg 2 large eggs 1/4 cup milk 3 tablespoons unsalted butter 2 tablespoons minced fresh chives In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 8, 2005 Author Share Posted December 8, 2005 speatzle is one of my favorite sides. Quote Link to comment Share on other sites More sharing options...
McNasty Posted December 9, 2005 Share Posted December 9, 2005 Oh, man, that recipe makes this whole message board worthwhile, right there. I love spaetzle. Haven't had them in years, and never thought to try and make them myself. :doah: Thanks, CL! Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted December 9, 2005 Share Posted December 9, 2005 Oh, man, that recipe makes this whole message board worthwhile, right there. I love spaetzle. Haven't had them in years, and never thought to try and make them myself. :doah: Thanks, CL! 1203716[/snapback] Try Biers Goulash with the Spaetzle. Its most excellent! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 9, 2005 Author Share Posted December 9, 2005 (edited) i'm a fiend for jaeger schnitzel and spaetzle edit: oh yeah...and red cabbage Edited December 9, 2005 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted December 9, 2005 Share Posted December 9, 2005 i'm a fiend for der wienerschnitzel. them are good chili-dogs. and cheap! Quote Link to comment Share on other sites More sharing options...
Beaumont Posted December 9, 2005 Share Posted December 9, 2005 i'm a fiend for der wienerschnitzel. them are good chili-dogs. and cheap! 1203995[/snapback] Watch out. There's schnauzer in the schnitzel. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 3, 2006 Author Share Posted November 3, 2006 too funny.... with winter upon us (and us having some leftover prime rib)... thought this would make a good soup du jour... almost a year from when i originally posted this. Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted November 3, 2006 Share Posted November 3, 2006 Great minds Bier... I dug out my recipes for this and the Spaetzle the other day. A nice batch would go well for football/leave cleanup this weekend, along with some nice Sam Adams dark... Quote Link to comment Share on other sites More sharing options...
Thunder Chicken Posted November 4, 2006 Share Posted November 4, 2006 I'm Glad you reposted this. I spent 6 years in Germany and love Spaetzle and Goulasch Zuppe. I came back from the field this week, and I feel like cooking. mmm mmm Quote Link to comment Share on other sites More sharing options...
PantherDave Posted November 10, 2006 Share Posted November 10, 2006 We will most definently be trying this-Thanks Beir!!!! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 10, 2006 Author Share Posted November 10, 2006 you bet. when i made this last friday, i added more sour cream..... keep in mind that a most of my recipes' ingredients are estimated... so please adjust to your tastes. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted November 10, 2006 Share Posted November 10, 2006 some of you know i'm austrian/italian/hungarian..... i have a great gulasch recipe that i made as our soup du jour last week... 5 slices of bacon (diced) 3 lbs of boneless chuck, trimmed, cubed 2 tbs veg oil 3 med onions (small dice) 2 C mushrooms (quartered) 3 garlic cloves (minced) 3-4 tbs paprika 1 1/2 tsp carraway seeds 1/3 C ap flour 1/4 C red wine vinegar 1/4 C tomato paste 5 C beef broth 5 C water 1/2 tsp salt 2 red peppers (cleaned and small diced) 4 large potatoes 1 C sour cream in an 8 qt pot.... crisp bacon. remove and save for later. brown the chuck. transfer to same bowl as bacon. reduce heat to medium, add oil. saute onions, garlic, and mushrooms. stir in paprika, carraway, and flour. cook for about 2 min (we are making our roux in the pot ). whisk in vinegar and tomato paste. cook for about a minute. stir in broth, water, salt, peppers. bacon, and chuck. bring to a boil.... bring temp down a little and simmer for about 45 min. get a bowl of cold water. peel and dice potatoes (1/2 inch) one at a time... put diced potato in water. after the 45 min of simmering, add the diced potatoes.... continue simmering for about 30 min. check thickness. add sour cream and whisk into soup. if still not thick enough, use a slurry (2 tbs corn starch and 1 1/2 tbs cold water- disolved). serve with a dollup of sour cream and chopped parsley. thats a lot like what we have on the stove at deer camp.... its on for 5 days and has things added threwout the week Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 17, 2010 Author Share Posted January 17, 2010 ^^ for az Quote Link to comment Share on other sites More sharing options...
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