MenuBeef Goulash (golaž) with Sauerkraut
Garlic Bread or Bread Dumplings
After last week's misadventures with žganci, a more sensible person would have been done with buckwheat. But I decided to the start the day with a quick little invention of my own, healthy buckwheat šmoren.
Fortified with buckwheat, I began my search for a dinner recipe. Maybe something a little less exotic than last week's chicken ajmoht. Goulash seemed like a perfect choice.
I found versions in all three of my vintage cookbooks, but some of them struck me as a little bland. I wanted something with more bite than a traditional American beef stew, so I did a little mix-and-match with the recipes to come up with the tastiest possible version.
1 onion, chopped
1 red pepper (my substitution for green pepper)
1 clove garlic, chopped
4 T. fresh parsley, chopped
1.2 lb. beef stew meat
1 T. paprika
1 t. salt
a pinch of cayenne
1 t. ground caraway seed
1 T. flour
16 oz sauerkraut, rinsed and drained (or not!)
water as needed
Saute the first four ingredients in a little olive oil. Add meat. Cover and simmer. Add the spices and flour, stir to combine, and cook for about 10 minutes. Add the sauerkraut and enough water to achieve a stew-like consistency. Cover and cook until meat is tender, about 1 hour.
The result: A familiar dish, easy to prepare, and with more tang than the typical goulash. It seemed like the simple, mild-mannered cousin to bigos, Polish hunter's stew. The sauerkraut flavor did seem pronounced, and I wondered whether I should have used less. (Some recipes use none at all.) My husband, on the other hand, thought we could have used more.
I had planned to serve the goulash with bread dumplings, a dish I had never tried, but I ran out of time. So my husband threw together some garlic bread, along with the green salad.
We had plenty of goulash left over, so I figured I would get another chance to make those dumplings the following night.
And, as I expected, the goulash tasted even better the next day!
(For a second take on goulash with sauerkraut, go here. And for an even spicier dish, known as goulash soup or bograč, go here.)