Subj : Re: Ravioli
To : Ruth Haffly
From : Dave Drum
Date : Tue May 21 2024 06:32:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I usually have a way I want to dish to taste. So I modify on the fly
DD> to try to achieve that flavour. I will sometimes eat a restaurant
DD> verion of a dish before trying to make it at home. Just (I tell
DD> myself) as a benchmark.
RH> We've done that. Case in point, years ago when we were in Germany we
RH> had something called Goulash Soup (I'll look up the recipe and post
RH> it.) a couple of times. Started analysing it the second time, a few
RH> weeks later I was in the Stars and Stripes bookstore. Saw a German
RH> cookbook so I started browsing it, found a recipe for Goulash Soup. We
RH> were pretty much spot on with the ingredients, missed a couple of minor
RH> ones. Bought the book and have made the soup a number of times since.
Somehow I always thought of goulash as a Hungarian dish. I have a couple
recipes for Hungarian grub (Juune Meyer's cookbook in hardback)
DD> I freaked out my hosemate yesterday at supper. I had stopped at
DD> Humphrey's deli to pick up a half-pound of chicken livers and some
DD> pre-cut muskmelon for my lunch whe I saw the meat department has
DD> chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
DD> by. 3 of the 1# steaks are sucky bagged in the freezer and I
DD> fixed/grilled the other (after halving it)
DD> w/lemon-pepper amd some basil and rigani.
RH> Sounds good. We try to catch deals like that when we can and add them
RH> to our freezer also. Didn't buy a lot of meat this past year but still
RH> have a good amount in the freezer.
DD> Did "baked" potatoes in the microwave and a nice side salad. When I
DD> set it in front of Dennis ha said "I'm not hungey". But I noticed
DD> there was nothing but bare plates at clean-up time. Bv)=
RH> Nothing left for the dogs?
He gives the mooches treats from his plate - which I never do. Although
I'll let them pre-wash the plate/bowl when I'm finished. Bv)=
This is a June Meyer recipe. The basic ingredients (beef, vegetabls) are
the same as for her family's Gulyas (goulash). And it is served differenly
(as a meal not just a single course) from what we're used to.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: June Meyer's Authentic Hungarian Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 5 servings
2 lb Beef chuck; in one piece
5 qt Cold water
3 ts Salt
1/2 ts Black pepper corns
6 Whole carrots; cleaned
3 Ribs celery; cut in half
3 Parsley root; peeled, cut in
- half, w/parsley greens
2 Parsnips; peeled, cut in
- half
3 md Onions; washed, unpeeled
6 Whole cloves
3 lg Potatos; peeled, halved
Sear meat in pot. (This gives greater flavor and color)
Cover with water. Let it come to a boil and skim the
foam off.
Add salt, pepper corns, and let simmer for 1 hour.
Stick 2 cloves into each onion.
Add the carrots, celery, parsley root and greens,
parsnips and onions.
Cover and simmer slowly for about 2 hours.
Add potatos last hour of cooking.
Serve strained soup broth with drained cooked egg
noodles. Arrange vegetables and meat on serving platter.
Serve meat and vegetables with Sour Cream and
Horseradish Sauce, Tomato Sauce or Dill Sauce.
Add some crusty bread and enjoy a wonderful meal.
Serves 4 to 6.
NOTES: This is a traditional winter soup. It is served
in three courses. First the broth is served with fine or
broad egg noodles. Then the meat and vegetables are
served along with a cold sourcream and horse-radish
sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a
cold winter day cosy. This serves a family.
Regards, June Meyer.
RECIPE FROM:
http://www.junemeyer.com
Uncle Dirty Dave's Archives
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