LJ friends and gifts. #1: Andys fifty years birthday Praha goulash dish by MaFe. (From the Andy meets MaFe in Copenhagen blog)

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Blog entry by mafe posted 04-15-2011 11:29 AM 4564 reads 3 times favorited 17 comments Add to Favorites Watch
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Andys fifty years birthday Praha goulash dish by MaFe
From the Andy meets MaFe in Copenhagen blog

At the visit I had here in Copenhagen from our friend Andy, I made a Praha inspired goulash, and I could hear there were a wish for a recipe, since I made the goulash from my head and feelings, I can’t give you a copy of the recipe, but I have tried to write you a recipe from the memory.
(If you think did he not write ragout in the last blog you are correct, and I was wrong, in Praha they call it goulash).

This picture was not taken by me!

MaFe’s Praha goulash.
Beef meat 500 – 1000 gram (I used filet, but any piece will do as long as you cook it long enough).
1 onion
3 cloves of garlic
3 carrots
1 can of tomatos
1 little can of concentrated tomato
2 tea spoon of sugar
Smoked paprika powder 3-4 table spoons
1 table spoon tandoori masala spice mix (If you do not have this just leave it out).
1-2 cups of water
(You can add other roots like parsnip, fresh fennel, or spices, the basic version is all you need).

Cut onions, carrots and garlic in your favorite size of chunks, not too fine this is a real man dish!
Put oil in a hot pot (that means you have turned on the fire fully up), throw in the onion, garlic and carrots and stir while cooking at high heat, then add salt pepper and three table spoon of good smoked paprika, don’t let the onions turn brow, just blanch, and turn down the heat a little.
Put app 1/3 of the veggies in a cup and save for later, or just leave them all and get a real mushy ragout.
Cut the meat into chunks of different sizes, add oil on a pan and throw in the meat with another table spoon of paprika salt and pepper, now stir until brown and add a little water, then stir and poor it in the pot. (Now it’s time to clean the pan, don’t just leave it in the sink, this is a good advice only).
Now add a can of tomatoes, a little can of concentrated tomato and two tea spoon of sugar into the pot.
(If you like hot stuff add some chili).
I left it on low heat cooking for one and a half hour, then the meat is wonderful tender and all the tastes has sucked into the meat then add the last 1/3 of veggies and leave it cooking for another half hour (this will give some bite to the food).

Mashed potatoes.
1 kilo of potatoes.
Two tablespoon butter
1-2 cups of milk
Nutmeg just a touch (if you don’t have this use a little paprika)

Peal and boil the potatoes until they are gently over cooked.
Mush them with the ingredients, add first one cup of milk and then add more so the consistency becomes after you own taste.

Serve with some good bread bake one if you have the time, in Praha you drink plenty of cold beer, but a bottle of wine is also at its place here.

This blog and dish is for you Andy!

Hope this can inspire for some LJ cooking,

Best thoughts,

-- MAD F, the fanatical rhykenologist and vintage architect. Democraticwoodworking.

17 comments so far

View Brit's profile


7376 posts in 2843 days

#1 posted 04-15-2011 11:37 AM

Now you are spoiling me Mads. You already gave me a wonderful French axe head, now I have a dish named after me :-). I was telling my wife and daughter about how lovely the goulash was and now I can actually make it for them. I think it will be a big hit.

-- - Andy - Old Chinese proverb says: "If you think something can't be done, don't interrupt man who is doing it."

View Dez's profile


1166 posts in 4077 days

#2 posted 04-15-2011 11:43 AM

I think we might have to start a new site – maybe “Woodworkers that are ALSO Good Cooks”????

-- Folly ever comes cloaked in opportunity!

View Dez's profile


1166 posts in 4077 days

#3 posted 04-15-2011 11:46 AM

copied and saved to my Recipe file!

-- Folly ever comes cloaked in opportunity!

View patron's profile


13604 posts in 3341 days

#4 posted 04-15-2011 11:59 AM

and a companion site


-- david - only thru kindness can this world be whole . If we don't succeed we run the risk of failure. Dan Quayle

View Mickey Cassiba's profile

Mickey Cassiba

312 posts in 3031 days

#5 posted 04-15-2011 12:11 PM

I really enjoyed the earlier post about the visit…this is icing on the cake. Thanks for the recipe

-- One of these hammers oughta fix that...

View Napoleon's profile


788 posts in 2809 days

#6 posted 04-15-2011 01:42 PM

I dont want a recipe! i want to eat it at your place and have a nice cup of gold-coffe after dinner !


Britt if you got the french tomahawk then i come visit you. And stell it…

-- Boatbuilder&blacksmith

View Dennisgrosen's profile


10880 posts in 3115 days

#7 posted 04-15-2011 01:42 PM

MMMMMMMHH still remember the Praha dinners the two Times me and Mona has been there :-)
and the beers in that country ain´t the worst either …. LOL
after along day visiting different exebitions and looking at the achitecture of the crowed city :-)

thank´s for bringing some very good memery´s back

now I have to eat for the second time in a hour

take care

View longgone's profile


5688 posts in 3308 days

#8 posted 04-15-2011 04:39 PM

Now you are making me hungry !!!! Just last night I made a big roux so I could have it on hand to make some gumbo next week..but now I just might have to make the gumbo sooner.

View Manitario's profile


2630 posts in 2883 days

#9 posted 04-15-2011 04:43 PM

looks delicious!

-- Sometimes the creative process requires foul language. -- Charles Neil

View mafe's profile


11725 posts in 3089 days

#10 posted 04-15-2011 05:09 PM

Made a small correction to the shopping list, forgot to write the tomatoes and sugar.

-- MAD F, the fanatical rhykenologist and vintage architect. Democraticwoodworking.

View Diggerjacks's profile


2246 posts in 3139 days

#11 posted 04-15-2011 08:34 PM

Hello Mafe

I like woodworking and eating

Thanks for the recipe

I’m hungry and I want to go to my shop for a new project

Kitchen or shop ??????????

-- Diggerjack-France ---The only limit is the limit of the mind and the mind has no limit

View MsDebbieP's profile


18615 posts in 4161 days

#12 posted 04-16-2011 12:40 AM

this would be a good addition to our GardenTenders' Recipe Forum—nice recipe with homegrown vegetables!

Mafe, you are amazing!

-- ~ Debbie, Canada (

View mafe's profile


11725 posts in 3089 days

#13 posted 04-16-2011 01:54 AM

Debbie I love you!

-- MAD F, the fanatical rhykenologist and vintage architect. Democraticwoodworking.

View PaBull's profile


956 posts in 3665 days

#14 posted 04-16-2011 07:55 PM

Mads, I can smell it all the way in California, and it smells GOOD!
I need to cut the day short, and go home, because it makes me hungry.
I do not need your recipe, I am not allowed in the kitchen before the meal, only afterwards for the dishes.
Take good care, Pb.

-- rhykenologist and plant grower

View rivergirl's profile


3201 posts in 2838 days

#15 posted 04-16-2011 08:30 PM

Mads- you are a lovely cook. And now I am hungry.

-- Homer : "Oh, and how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain."

showing 1 through 15 of 17 comments

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