Andys fifty years birthday Praha goulash dish by MaFe
From the Andy meets MaFe in Copenhagen blog
Why:
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
Salt
Pepper
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
Salt
Pepper
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.
Advice:
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,
Mads
-- Mad F, the fanatical rhykenologist and vintage architect. Democraticwoodworking.
17 comments so far
Brit
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4204 posts in 1015 days
#1 posted 771 days ago
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 say: If you think something can't be done, don't interrupt man who is doing it.
Dez
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1097 posts in 2250 days
#2 posted 771 days ago
I think we might have to start a new site – maybe “Woodworkers that are ALSO Good Cooks”????
-- Folly ever comes cloaked in opportunity!
Dez
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1097 posts in 2250 days
#3 posted 771 days ago
copied and saved to my Recipe file!
-- Folly ever comes cloaked in opportunity!
patron
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12073 posts in 1513 days
#4 posted 771 days ago
and a companion site
HUNGRY WOODWORKER
-- david - only thru kindness can this world be whole . If we don't succeed we run the risk of failure. Dan Quayle
Mickey Cassiba
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315 posts in 1204 days
#5 posted 771 days ago
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...
Napoleon
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786 posts in 982 days
#6 posted 771 days ago
I dont want a recipe! i want to eat it at your place and have a nice cup of gold-coffe after dinner !
:D
Britt if you got the french tomahawk then i come visit you. And stell it…
-- Boatbuilder&blacksmith
Dennisgrosen
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10854 posts in 1287 days
#7 posted 771 days ago
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
Dennis
Greg The Cajun Box Sculptor
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3781 posts in 1481 days
#8 posted 771 days ago
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.
-- Every step of any project should be considered your masterpiece if you want the finished product to reflect the quality of your work. http://www.FineArtBoxes.com
Manitario
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1862 posts in 1055 days
#9 posted 771 days ago
looks delicious!
-- Rob, Sault Ste. Marie, Ontario
mafe
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8057 posts in 1261 days
#10 posted 771 days ago
Made a small correction to the shopping list, forgot to write the tomatoes and sugar.
-- Mad F, the fanatical rhykenologist and vintage architect. Democraticwoodworking.
Diggerjacks
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1312 posts in 1311 days
#11 posted 771 days ago
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 have no limit
MsDebbieP
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18320 posts in 2333 days
#12 posted 770 days ago
this would be a good addition to our GardenTenders' Recipe Forum—nice recipe with homegrown vegetables!
Mafe, you are amazing!
-- ~ Debbie, Canada (http://www.execulink.com/~yohan)
mafe
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8057 posts in 1261 days
#13 posted 770 days ago
Debbie I love you!
-- Mad F, the fanatical rhykenologist and vintage architect. Democraticwoodworking.
PaBull
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915 posts in 1837 days
#14 posted 770 days ago
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
rivergirl
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3200 posts in 1011 days
#15 posted 770 days ago
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."
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