Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Central Europe
  New Posts New Posts RSS Feed - Znojemský Guláš
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Znojemský Guláš

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9118
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Znojemský Guláš
    Posted: 03 November 2017 at 09:37
Znojemský Guláš

There seems to be a bit of a question as to whether this is a Czech or Slovak dish; because of the paprika and the other Hungarian elements, I am going to call it Slovak - all the better to convince The Beautiful and Half-Slovak Mrs. Tas that we need to make this!

The truth is, however, that it would probably rest easy in either country, as they have shared so much in termns of foodways throughout history.

Here's the recipe, which looks like a good one:

Quote Znojemský Guláš
Beef Goulash With Gherkins

From Time-Life's Foods of the World - The Cooking of Vienna's Empire - 1968

To serve 6 to 8:

3 tablespoons lard
2 cups finely chopped onions
1 tablespoon paprika
3 pounds lean boneless beef chuck, cut into 1.5 inch cubes
1 cup dry red wine
1 cup beef stock, fresh or canned
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons flour
1/2 cup sweet gherkins cut into julienne strips
Salt

Preheat the oven to 350°F. Heat the lard in a 5-quart flameproof casserole until a light haze forms over it, then add the onions. Cook them over medium heat for 8 to 10 minutes, or until they are lightly colored.

Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Add the beef and pour the wine and beef stock over it. Stir in the salt and a few grindings of pepper. Bring to a boil, then cover tightly and bake in the middle of the oven for 1 hour.

Remove the casserole from the oven and with a spoon skim off about 2 tablespoons of the surface fat. Combine this with the 2 tablespoons of flour, then stir the mixture into the casserole.

Return the casserole to the oven and cook for 30 to 40 minutes longer, or until the beef shows no resistance when pierced with the tip of a small sharp knife. Arrange the beef on a platter.

Skim the surface fat from the casserole, add the gherkins and heat for 2 or 3 minutes longer. Taste for seasoning. Pour the sauce over the beef and serve.


The recipe calls for sweet gherkins, and I'll certainly try it that way; but I'd love to use some of our family's kosher-style dills for this at some point.

I would like to serve it with some sort of Slovak/Hungrian style creamed vegetable, such as Fazolove Lusky na Paprice or Tök Főzelék. I am also tempted to serve it with nokedli or halušky dumplings, but we'll see how it goes...maybe I'll serve it with something else, entirely!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6008
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2017 at 13:39


Sounds wonderful too  ..   

With the colder weather approaching, these stews are a perfect lunch ..  

Thanks for the récipes ..   
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9118
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2017 at 13:54
I did a little further research on this.

From what I can see, this Guláš is associated with the town of Znojmo, which is in Moravia. This would make it technically Czech, in modern terms.

Hwever, Znojmo is very, very far south in Czechia, almost right on the border with Austria and Slovakia, and it is obvious that many influences went into it,

In any case - Dobrú chuť!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.125 seconds.