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"Fly with the angels my dear friend."
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Beef Goulash / Cream of Game Soup / Goulash Soup / Liver Dumplings /
(Wildpureesuppe)
3/4 lb. game (weighed without bones)
6 oz. chestnuts
1 tablespoon butter or margarine
1 tablespoon flour
A small knob of butter
Salt, pepper, nutmeg
1 bayleaf
1 small onion
Parseley
Dash brandy
1 carrot
Small piece celery
* Make an incision across top of chestnuts.
* Cook them in water until soft.
* Remove skin and pass through sieve while still hot.
* Cut meat into convenient pieces.
* Melt butter or margarine, add sliced carrot, onion, celery and parsley.
* Saute' until very lightly browned.
* Add meat, stir and add salt, pepper and nutmeg.
* Add bayleaf and chestnuts and sufficient water to prevent burning.
* Cover with a lid and simmer until meat is soft.
* Remove onions and bayleaf.
* Return to stove, add two and a half pints water and simmer for another 15 minutes.
* Mix flour with a little water and add to hot soup.
* Cook for five more minutes.
* Adjust seasoning and stir in a knob of butter and the brandy just before serving.
(Gulasch Suppe)
"This is really a meal in itself, fully deserving a good portion of meat.
� You can 'stretch' the meat if need be, replacing part of the quantity by a �pair of Frankfurter sausages, cut into slices."
3 large onions
Fat for frying
1 tablespoon of paprika
1 teaspoon salt
Caraway seeds
1/2 lb. beef (shin for preference)
1 tablespoon tomato puree
3 large potatoes
Dash of vinegar
* Cut beef into small cubes.
* Slice onions finely.
* Fry onions in fat until golden brown, add paprika, salt, caraway seeds and vinegar.
* Add meat, stir once, then add tomatoe puree.
* Continue stirring until nicely browned.
* Add water to cover.
* Simmer very slowly for 20 minutes.
* Add potatoes cut into small cubes.
* Simmer until potatoes are soft.
* Adjust seasoning, add a little more water if necessary.
(Leber Knoedel)
5 oz. liver [Editors note: "Emil, who's liver should we use?"]
2 rolls
1 oz. dripping, butter or margarine
1 egg
2 oz. breadcrumbs
1 tablespoon flour
Salt, pepper
1 small onion
1 tablespoon chopped parsley
* Soak rolls in water or milk, sqeeze out moisture.
* Mince liver and rolls finely.
* Chop onion.
* Melt drippings (or butter or margarine), fry onion and parseley lightley.
* Remove pan from fire, stir in liver.
* Add minced rolls, egg, flour and breadcrumbs.
* Salt and pepper to taste.
* Leave for 15 minutes.
* Form small balls - about one inch in diameter - and drop into boiling soup.
* Lower flame and simmer gently for 15 - 20 minutes.
otherwish known as 'Rindsgulasch'
"Gulyas is a Hungarian national dish. Goulasch is an Austrian national dish. There the similarity ends. What is known in Austria as 'Goulasch' the Hungarian refer to as 'Poerkoelt'. After that things get really complicated. In Austria you can take your choice from 'Rindsgoulasch' (goulasch made with beef), 'Kalbsgulasch' (goulash made with veal), 'Debrecziner Goulasch', 'Znaimer Goulasch, to quote but few. The Hungarians say that there is no such thing as Gulyas made with veal. Of course there is 'Perkoelt' made with veal or 'Paprikas' made with veal ....
And as for 'Debrecziner Goulasch' (Debreczin is a town in Hungary), they have never heard of it.
Anyhow, goulash is nice. All year round. At all times of the day. In Vienna they talk lovingly of the good old days when a 'Fruestuecksgoulasch' (Breakfast Goulash) only cost a few 'Kreuzer' (Pennies, Cents). In case this debauchery shocks you, 'breakfast' in this case means 'elevenses'.)
You get the best goulasch in a restaurant. "Freshly made', the waiter will assure you. "How many days ago?" asks the prudent housewife, knowing full well that goulasch tastes nicest when warmed up. ..... And as for vitamins that get destroyed that way .... well, anybody in Vienna will assure you that there is nothing like a good Goulasch to give you strength!"
1 1/2 lb. beef
1 1/2 lb. onions
1 Tbs. paprika
1 Tbs. tomatoe puree (optional)
Fat for frying
Salt
Pinch each of marjoram & caraway seeds
Vinegar
* Slice onions finely, cut beef into cubes.
* Fry onions in fat until golden brown.
* Add paprika and stir once, the add two tablespoons of water.
* Throw in the meat, keep stirring until water has evaporated.
* Add tomatoe puree, salt, a dash of vinegar, marjoram and caraway seeds and cover saucepan with a lid.
* Simmer very gently until meat is tender, adding water only in very small quantities as it becomes necessary.
* When the meat is soft, add a little more water, increase heat under saucepan, stir well and cook goulasch for a few more minutes.
* If you want more gravy, add a scant tablespoon of flour slaked in a little water before final adding of water, stir and the proceed as above, adding a bigger quantity of water.
* There are of course a hundred and one ways that lead to a perfect goulasch.
* A crushed clove of garlic may be added with the caraway seeds, etc., or a green or red pepper, cut into strips.
* Or a dash of vinegar or a teaspoon of grated lemon rind really makes the difference.
* Serve with 'Nockerl' or bread dumplings or with plain boiled potatoes (add a pinch of caraway seeds to the water while cooking.
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