It seems my recent trip to Hungary did have some lasting effect, at least culinarily. While trying to decide on a warming, stew dinner dish I kept drifting back to a Goulash recipe I had saved from the LA Times recipe request column. Now I am certainly no expert but I did indulge in a few bowls of goulash while across the pond. In contrast to this recipe from the Blue Jam Cafe in Los Angeles, which the reader swore was the most authentic he had eaten, the goulash I sampled in Hungary was a red-brothed light soup with tender bits of pork served alongside delicious buttery spaetzle. My version, following the restaurant's recipe was thick, full of pork and potatoes, and delicately flavored with caraway and paprika, Hungary's favorite spice. Just the thing for a cool fall night.
Saturday, October 29, 2011
Pork Potatoes Paprika
It seems my recent trip to Hungary did have some lasting effect, at least culinarily. While trying to decide on a warming, stew dinner dish I kept drifting back to a Goulash recipe I had saved from the LA Times recipe request column. Now I am certainly no expert but I did indulge in a few bowls of goulash while across the pond. In contrast to this recipe from the Blue Jam Cafe in Los Angeles, which the reader swore was the most authentic he had eaten, the goulash I sampled in Hungary was a red-brothed light soup with tender bits of pork served alongside delicious buttery spaetzle. My version, following the restaurant's recipe was thick, full of pork and potatoes, and delicately flavored with caraway and paprika, Hungary's favorite spice. Just the thing for a cool fall night.
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