Post by pieter on Dec 24, 2009 7:53:23 GMT -7
Now I got the recepy after all for you JJ.
My mothers recepy for the Polish diner, it was her version of the traditional Polish Goulash (Polish: Gulasz). Gulasz is also popular in Poland, similar to hungarian Pörkölt and it is usually eaten with buckwheat kasha. My mother used patatoos instaid of buckwheat kasha.
She baked the Wild boar (Dzik) Goulash in a combination of
a little bit of wine, unions, tomato purée, paprika powder,
salt and pepper and a Bouillon cube! Incombination with the Coleslaw, self made Apple sauce it was delicious!
Goulash in the Slavic Cuisines
Polish gulasz
Goulash (Croatian: Gulaš) is also very popular in most parts of Croatia, especially north (Hrvatsko Zagorje) and Lika. It's considered to be part of traditional cuisine. In Gorski Kotar and Lika deer and boar frequently replace beef - Lovaèki gulaš. There is also Goulash with porcini mushrooms (Gulaš od vrganja). Bacon is an important part of Croatian goulash.
Gulaš is often served with fuži, njoki, palenta or pasta. In Croatian, Bosnian and Serbian ciganski gulaš is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g. pork loin, bacon, or mutton. In Slovenia, they are known as Perkelt, but are often referred to as "goulash" or a similar name.
In Slovene partizanski golaž, partisan goulash, favoured by Slovenian partisans during the Second World War, and still regularly served at mass public events; most meat is replaced with quartered potatoes. It's not as thick as goulash, but thicker than goulash soup.
In the Czech Republic Goulash is made with beef, dark bread and beer added to the stew.
My mothers recepy for the Polish diner, it was her version of the traditional Polish Goulash (Polish: Gulasz). Gulasz is also popular in Poland, similar to hungarian Pörkölt and it is usually eaten with buckwheat kasha. My mother used patatoos instaid of buckwheat kasha.
She baked the Wild boar (Dzik) Goulash in a combination of
a little bit of wine, unions, tomato purée, paprika powder,
salt and pepper and a Bouillon cube! Incombination with the Coleslaw, self made Apple sauce it was delicious!
Goulash in the Slavic Cuisines
Polish gulasz
Goulash (Croatian: Gulaš) is also very popular in most parts of Croatia, especially north (Hrvatsko Zagorje) and Lika. It's considered to be part of traditional cuisine. In Gorski Kotar and Lika deer and boar frequently replace beef - Lovaèki gulaš. There is also Goulash with porcini mushrooms (Gulaš od vrganja). Bacon is an important part of Croatian goulash.
Gulaš is often served with fuži, njoki, palenta or pasta. In Croatian, Bosnian and Serbian ciganski gulaš is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g. pork loin, bacon, or mutton. In Slovenia, they are known as Perkelt, but are often referred to as "goulash" or a similar name.
In Slovene partizanski golaž, partisan goulash, favoured by Slovenian partisans during the Second World War, and still regularly served at mass public events; most meat is replaced with quartered potatoes. It's not as thick as goulash, but thicker than goulash soup.
In the Czech Republic Goulash is made with beef, dark bread and beer added to the stew.