Guids Goulash For Zlotowitz Recipes

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GUID'S PICKLED HOT VEGGIES



Guid's Pickled Hot Veggies image

Provided by Guy Fieri

Categories     side-dish

Time 12m

Yield 3 cups

Number Of Ingredients 19

10 cups water
1/2 cup garlic cloves, cut in quarters, divided into 1/4 cup portions
2 tablespoons salt
1 teaspoon peppercorns
1/2 cup baby carrots, cut in half
1/2 cup cauliflower florets
1/2 cup celery, cut in 1-inch pieces
1/2 cup Anaheim pepper, julienned
1/4 red bell pepper, julienned
1/4 red onion, julienned
1/4 cup extra virgin olive oil
1/2 teaspoon red chili flakes
1/2 teaspoon fresh-cracked black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/4 cup red wine vinegar
1 cup Spanish olive, large, diced
1/2 cup black olives, seeded, diced
1/4 cup pepperoncinis, stems, seeds removed, diced

Steps:

  • In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
  • In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

SEGEDIN GOULASH



Segedin Goulash image

A good Czech recipe from "The Czechoslovak cookbook". Of course you've got to be a fan of sauerkrate (although the sour cream does take some of the bite out of it).

Provided by Kevin Young

Categories     Meat

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs cubed sirloin
1 medium onion, chopped
2 tablespoons shortening
1/4 teaspoon paprika
1/3 teaspoon caraway seed
1/2 teaspoon salt (to taste)
1 cup water
1/2 lb sauerkraut
3 tablespoons flour
2 tablespoons lard
1 cup sour cream

Steps:

  • Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
  • Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
  • Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
  • Brown the flour in lard, stirring well, and add to meat with remaining water.
  • Allow to simmer for 5 minutes.
  • Add sour cream and the remaining sauerkraut.
  • Bring to a boil, then remove from heat and serve.

NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")



North Croatian Goulash Soup (

This meal can be served as a complete lunch meal, it is so nutritious. This is my grandmother's recipe, so it is from the beginning of 20th century.

Provided by nitko

Categories     Chowders

Time 1h50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

200 g beef
30 g lard (or oil)
100 g onions
30 g carrots
30 g kohlrabi
30 g flour (all purpose)
1 tablespoon paprika (red, dry, sweet)
1/4 teaspoon paprika (red, dry, hot)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon thyme
100 g potatoes
2 liters water

Steps:

  • Melt lard and sauté finely minced onion until become soft and transparent. Cut kohlrabi and carrot into small cubes and saute until slightely softens.
  • Slice beef into small (1 cm in diameter) pieces and add into the pot. Sauté beef in its own juices and after 5 to 10 minutes add red paprika (hot and sweet) salt and pepper. Stir well and add flour.
  • Sauté everything until flour starts to brown and add water (it is on you to decide to use all water or not). Add thyme.
  • Peel potato and cut into small pieces (1 cm in diameter) and add into the soup. Cook until potato and meat are soft or 90 minutes.

Nutrition Facts : Calories 210.3, Fat 15.7, SaturatedFat 6.3, Cholesterol 18, Sodium 610, Carbohydrate 15, Fiber 2.5, Sugar 2, Protein 3

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