Yeah, I should know by now---there are certain things that one does not eat, certainly not in anything other than tiny portions, post Bariatric surgery. I did and paid the price. So, here I am, managing to sneak out to the chemist to get some 'control' into the situation, returning home and---yes, 'things have equalized, but I have that 'run over by the bus,' feeling. I am bored so what do I do. I write a few blogs, rest, then cook up a dish I experienced form the Auckland Cultural Festival, a Hungarian one, non less. I chose to emulate the Goulash, the one cooked over a fire in a cauldron. No, I won't be eating it tonight!
Many of us have cooked Hungarian Goulash; you know the ones that use Magi soup or other packet origin stuff---well this one I researched form the net and put my own spin on it. I haven't got a cauldron; the nearest being in Rotorua, so I settled for my trusty crockpot/slow cooker. (Let's not get into a discussion about then possible differences between the two.)
I found a packet of shinbone meat in my freezer. I wouldn't use expensive steak in the CP. I chopped up two onions, as much garlic as I dared, chucked it in the pot with a tin of tomatoes, two large Table spoons of tomato concentrate, two large teaspoons of paprika, a chopped chilli, a diced bell pepper (Capsicum), some chopped mushrooms, a generous pinch of mixed dried herbs, salt, cracked pepper, two teaspoons of extra dried capsicums, (only because I had them) and ---courtesy, free----from the Aussie butcher in Mt Roskill, some pork fat. Now, I await as the CP cooks------slowly----and the smell assails my nose. Damn, I won't be eating it tonight, but from past experience, things cooked in the CP always taste better the next day. There will be a late addition, just before serving tomorrow night--- a generous dollop of sour cream. I am going to serve it with good old-fashioned mashed potatoes and NZ spinach---- the one that self-seeds in my garden.
When I researched 'Hungarian food, it came with a warning. Hungarian food in its traditional form is not for the 'diet conscious!' OMG' you say, 'how can you partake of such food, after suffering form a tummy upset?' Fair point, but of course I won't and when I do, it will be small in size and I did 'alter' the recipe to take out the worst of the 'destroyers'. The pork fat addition was miniscule. Watch for an 'update,' re the final result.
Many of us have cooked Hungarian Goulash; you know the ones that use Magi soup or other packet origin stuff---well this one I researched form the net and put my own spin on it. I haven't got a cauldron; the nearest being in Rotorua, so I settled for my trusty crockpot/slow cooker. (Let's not get into a discussion about then possible differences between the two.)
I found a packet of shinbone meat in my freezer. I wouldn't use expensive steak in the CP. I chopped up two onions, as much garlic as I dared, chucked it in the pot with a tin of tomatoes, two large Table spoons of tomato concentrate, two large teaspoons of paprika, a chopped chilli, a diced bell pepper (Capsicum), some chopped mushrooms, a generous pinch of mixed dried herbs, salt, cracked pepper, two teaspoons of extra dried capsicums, (only because I had them) and ---courtesy, free----from the Aussie butcher in Mt Roskill, some pork fat. Now, I await as the CP cooks------slowly----and the smell assails my nose. Damn, I won't be eating it tonight, but from past experience, things cooked in the CP always taste better the next day. There will be a late addition, just before serving tomorrow night--- a generous dollop of sour cream. I am going to serve it with good old-fashioned mashed potatoes and NZ spinach---- the one that self-seeds in my garden.
When I researched 'Hungarian food, it came with a warning. Hungarian food in its traditional form is not for the 'diet conscious!' OMG' you say, 'how can you partake of such food, after suffering form a tummy upset?' Fair point, but of course I won't and when I do, it will be small in size and I did 'alter' the recipe to take out the worst of the 'destroyers'. The pork fat addition was miniscule. Watch for an 'update,' re the final result.
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