This comes from the rather alarmingly covered Hungarian Culinary Art by József Venesz (Corvina Press, 1958):
(Shiny pig. Would eat).
Being unimaginative (not my description, but my Year 9 Art teacher’s. Not bitter. No. Totally over it.) I chose Goulash to cook. There was an option for Goulash Soup but I was feeding three other people and wanted no potential for hunger come the meal end. Soup simply would not do. I don’t have a cauldron, but reckoned on a big saucepan sufficing. Which it did.
I made this rather a while ago, so I can’t really remember what happened during the making, but let’s be honest, we’re only here to see what the dish looked like once it was made, aren’t we? So here it is:
It was lovely – hot and hearty like a tropical pirate. Or something. We had to add some mascarpone to cool it (I had failed to buy sour cream, there was mascarpone in the fridge from a previous pudding. Worked fine).
I omitted the small pieces of pasta and instead made Galuska, which according to the book are some kind of gnocchi like dumpling. We have a non-swearing policy on this blog, so I am unable to fully express how disappointing these were.
Here’s the recipe:
As you can see the ingredients do not constitute much. You’ve basically mashed up some starch and fat, boiled it and then fried it. They tasted like an experiment at a playgroup, one where the play supervisor hurriedly separates the children from the raw materials which they’ve somehow combined into something resembling food, but which is in no way fit for consumption. Weirdly my guests claimed to like these dumplings. I still have no explanation for that. They were hideous (the dumplings and the guests. Yes). I tossed a load of paprika in with them to mask the horror, but still..
Galusked by Alix