Tuesday, January 25, 2011
We just bought a really cool new cookbook called ""One Big Table" by Molly O'Neill. I made a recipe called Transylvanian Goulash. I made it because when Dr Food suggested it I liked the name. I thought of when my kids would watch sesame street and the Count was on.
So first off we went to the Farmers Market in Weyland and picked up some Amish Roll Butter. I wanted to try it. We also bought some fresh eggs.
We spend part of the day cooking our ready to smoke bacon that had been curing for 8 days.
I suppose we could have smoked it out in the snow but we didn't feel like it. So, instead we stayed inside and smoked it on a stove top smoker and then put it in the oven. We did part of the bacon smoked and part not smoked. I liked the smoked side better. You will have to stay tuned for what we make out of this slab o bacon.
This recipe was wonderful and easy to make. It is perfect for a cold (and I mean COLD) night.
Olga Peter's Transylvanian Goulash
2 tablespoons lard (I used olive oil)
1 cup peeled, chopped onion
1 clove garlic, peeled and minced
1 tablespoon Hungarian paprika
3 cups homemade or low-sodium canned chicken stock (I used part homemade vegetable stock and part chicken stock)
2 pounds pork, cubed
2 cups drained sauerkraut
1/2 teaspoon caraway seeds
1/4 cup tomato juice
2 tablespoons flour
1 cup sour cream
Kosher salt and freshly ground black pepper to taste.
1. Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
2. Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
3. Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.
Yield: 6 servings.