German goulash over spaetzle.
What did I cook this weekend.....
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German goulash over spaetzle.
Robert65
Major Obvious (recently promoted)
Mmm, making me very hungry! But those aren't Spätzle, those are noodles in my book. Spätzle are sloppy little freeform dumpling drizzles, you put way too much skill into it. But I will shovel either into my piehole with equal abandon.
I confess, these are from a store, but the goulash is cooked by me and simmered to tenderness for hours with just the right amount of caraway.
And would you reveal your recipe? That sounds good and I have some beef needs using up in the freezer!
German Goulash
Ingredients
Ingredients
- 3 lbs yellow onions
- 50 g clarified butter (I used duck fat)
- 4 lbs lean beef (trimmed chuck is best)
- 2 cloves garlic
- 1 1/2 tsp caraway seeds
- 2 green bell peppers
- 1 red bell pepper
- 5 Tbsp sweet paprika
- 2 Tbsp tomato paste
- 16 oz can diced tomatoes
- 1/4 dry red wine
- 2 1/2 cup beef bone broth
- 2 bay leaves
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp ground black pepper (plus more to taste)
- Pinch of sugar is okay at the end if you like, I didn’t think it needed it.
- Preheat the oven to 350F if cooking in the oven as opposed to on the stove top.
- Peel and chop the onions and peppers 1/2 inch dice
- Heat the fat in a dutch oven over medium heat. Add the onions and cook, stirring frequently, until caramelized, about 30 minutes.
- In the meantime, trim the beef of any fat and sinew, then cut the beef into about 1" - 1 1/2" pieces. Set aside.
- Peel the garlic, chop, add caraway seeds and mince together with a knife.
- Once the onions are ready, add the peppers and sweat, then add beef broth, red wine, paprika and the meat together with the bay leaves, garlic, caraway seeds, diced tomatoes and tomato paste. Mix and bring to gentle simmer. Turn the heat down to low, cover and let simmer on the stove top (or in the oven at 350F) until the onions have mostly disintegrated and the beef is tender, about 90 minutes to 2 hours. For a thicker consistency, cook uncovered or partially covered after 1 hour while frequently checking on the progress. Once the goulash is thick enough for your taste, cover and continue cooking until done.
- Season the goulash with salt and pepper, remove the bay leaves and serve while hot over spaetzle or with rye bread.
*the meat is not browned before adding to onions etc. There is no flour or thickener other than the sweet paprika.
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TwistedGray
El Jefe Brewing Company
Any suggestions outside of brewing in regards to what I should/could do with to these apples?
Clockwise: SV pork belly then sauteed with Japanese eggplant and onions in a reduced soy glaze. Soured bamboo salad and Beef knuckles SV until tender then minced with onions and my laab seasoning blend over a bed of mixed greens. No rice (trying to watch carbs) but would normally serve with steamed purple sticky rice.
Apple sauce or pie, or both!
I really don’t understand what you mean by “outside of brewing” please explain
TwistedGray
El Jefe Brewing Company
I could turn these into hard cider, for example.
Grandma always use to can her fruit. Memories....
Just got done churning another batch of homemade ice cream. Pictures not that impressive so i'll save the space. Technically it was cooked last night since it is a custard base.
Been working on some new formulations using stabilizers. So far locust bean gum and guar gum appear to be even better than xanthan gum.
Been working on some new formulations using stabilizers. So far locust bean gum and guar gum appear to be even better than xanthan gum.
See Melana's original post at #1 on this thread!
TwistedGray
El Jefe Brewing Company
See Melana's original post at #1 on this thread!
That's a pretty pie : )
TwistedGray
El Jefe Brewing Company
Bacon wrapped hot dogs, but I had no buns so I used cheese and tortillas ... also salsa and onions cooked in the bacon grease.
I've been craving a good dog. Not a purist either, hot link, polish, brat, whatever. Just needs mustard, and some sort of fermented goodness like kraut, kimchi or cortido.
orionol73
Well-Known Member
Apple dumplings or apple crisp!
Big salad.
If I had those I'd press out the juice, let it ferment, then make apple cider vinegar. We just harvested 3.5 gallons of it, made with store-bought organic juice - would rather have fresh pressed apples though!
Thank you, Merry, that looks excellent! I still have some venison stew meat in the freezer - may try it with half that and half beef!
applescrap
Be the ball!
Chocolate, a huge calzone, and bacon and omelets on griddle. Calzone was so big had to finish in oven. Bought droste cocoa powder. It's pretty intense. Was atk winner in taste test as well as other reccomendations. Not sure what to think of its powerful flavor
Ooh. Haven't had these in a while. Good for breakfast or dessert. There's simpler recipes out there but this sounds interesting
https://www.cityline.tv/2012/02/13/apple-pie-perogies/
I didn't cook anything, wife made pancetta and shrimp pesto over spaghetti squash.
^^^ That looks like a good use for spaghetti squash.
Its really good for picatta, carbonara and a lemon/garlic/butter sauce too. Its ok for traditional spaghetti but sauce doesn't always stick to it the same as noodles.
sacandagabrewing
Well-Known Member
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I made a raspberry mojito boozy ice cream that was out of this world. Because each pint had a solid two shots of vodka in it, it kept it from getting solid (which I personally love). Gonna have to start playing around with more alcohol in ice cream
TwistedGray
El Jefe Brewing Company
Chicken broccoli Mac and cheese
Cool enough today to enjoy a french dip with a glass of 2006 malbec.
That just looks amazing! Well done!
gratus fermentatio
Well-Known Member
Pineapple/bourbon/teriyaki beef, with broccoli, yellow crookneck squash, ginger, garlic, sweet basil, black pepper & a sprinkle of sesame seeds. It was tasty.
Thank you. Dinner practically made itself.
I SV a leg of lamb this weekend and had about a quart of gelatinous base. Then I SV an eye of round for dips. Added all the juices to 6 onions in the instapot with a cup of wine and some seasonings.
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Pretty good, huh?
All the boys ate burgers tonight. Brisket chuck blend to medium with 2 slices of processed cheese. Excellent.
I’ve posted enough pics of those but never my favorite method - griddled on the grill. Preheated to 500 for about 35 minutes then 3 minutes a side. They end up crusty on the outside and pink in the middle.
Ideal for outside cooking because it makes a royal mess. I’m also not big on the flavor you get from cooking directly on gas grill or the proclivity for them to catch fire.
I’ve posted enough pics of those but never my favorite method - griddled on the grill. Preheated to 500 for about 35 minutes then 3 minutes a side. They end up crusty on the outside and pink in the middle.
Ideal for outside cooking because it makes a royal mess. I’m also not big on the flavor you get from cooking directly on gas grill or the proclivity for them to catch fire.
Good and easy. In fact, I think it says that exact same thing on the bathroom wall next to my name.
Mens bathroom?
Out here in California, uni-sex, transgender,g.b.l,p,g,q,r,s,t and all the other letters and names frendly bathroom.
davidabcd
Detroit, Mi.
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If not too late, butternut squash soup (squash, apples, onions, garlic, heavy whipping cream, salt and pepper) and apple pies or apple sauce.
