This is the recipe my wife uses to make Schweinegulasch, although
she has long since ceased to measure the ingredients. She has
also stopped removing the meat before adding the cornstarch to
thicken the gravy.

Schweinegulasch (Pork Goulasch) - a German recipe
Serve this with Knödel, noodles, or mashed potatoes.
If you like, you can add a couple of tablespoons of Madeira.
Serves 6.
210 Calories, 3 grams net carbs, 16 grams fat.

4 Tbsp butter or lard
1 lb pork loin, 1" cubes
1 large onion, chopped
2 cups + 1 Tbsp water
salt, to taste
pepper, to taste
dash paprika
2 tsp cornstarch

Melt the fat on high heat in a pot.
Sauté the meat until it is browned on all sides.
Add the onions and continue cooking until the begin turning
brown.
Add 2 cups hot water, the salt, and the pepper.
Reduce heat.
Cover and allow to simmer.
Season with paprika and, if you like, a bit more salt.
Remove the meat from the sauce and set aside.
Mix the cornstarch and the remaining tablespoon of water.
Add the cornstarch to the sauce, stirring well.
Once the sauce begins to thicken a bit, return the meat to the
sauce.
Cook until the meat is heated through.

--
Mike

On Fri, 12 Sep 2014 09:20:27 GMT, "Mike Muth"
> wrote:

> This is the recipe my wife uses to make Schweinegulasch, although
> she has long since ceased to measure the ingredients. She has
> also stopped removing the meat before adding the cornstarch to
> thicken the gravy.
>
> Schweinegulasch (Pork Goulasch) - a German recipe
> Serve this with Knödel, noodles, or mashed potatoes.
> If you like, you can add a couple of tablespoons of Madeira.
> Serves 6.

Oh, boy that sounds delicious - and a little Madeira puts it over the
top. Would it be the end of the world if I used shoulder instead of
loin?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 12-Sep-2014, sf > wrote:

> Would it be the end of the world if I used shoulder instead of
> loin?

I see no reason why you shouldn't. We use pork loin because we
can usually get it for $1.99/pound. Sometimes, it's even
cheaper. We pick up 10 or 12 pounds and slice it into loin
chops, a larger piece for Schweinerollbraten or
Schweineschmorrbraten, and cubes for goulasch.

--
Mike

On Fri, 12 Sep 2014 16:08:33 GMT, "Mike Muth"
> wrote:

>
> On 12-Sep-2014, sf > wrote:
>
> > Would it be the end of the world if I used shoulder instead of
> > loin?
>
> I see no reason why you shouldn't. We use pork loin because we
> can usually get it for $1.99/pound. Sometimes, it's even
> cheaper. We pick up 10 or 12 pounds and slice it into loin
> chops, a larger piece for Schweinerollbraten or
> Schweineschmorrbraten, and cubes for goulasch.


Thanks. Loin is never that inexpensive here - even on sale.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>
>
>
> > 4 Tbsp butter or lard
>
> > 1 lb pork loin, 1" cubes
>
> > 1 large onion, chopped
>
> > 2 cups + 1 Tbsp water
>
> > salt, to taste
>
> > pepper, to taste
>
> > dash paprika
>
> > 2 tsp cornstarch
>
>
>
> This looks incredibly boring and bland.
>
>
>
> -sw

yeah, up the paprika to about half a cup or so.

On Fri, 12 Sep 2014 09:49:21 -0700 (PDT), ImStillMags
> wrote:

> On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
> > On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
> >
> >
> >
> > > 4 Tbsp butter or lard
> >
> > > 1 lb pork loin, 1" cubes
> >
> > > 1 large onion, chopped
> >
> > > 2 cups + 1 Tbsp water
> >
> > > salt, to taste
> >
> > > pepper, to taste
> >
> > > dash paprika
> >
> > > 2 tsp cornstarch
> >
> >
> >
> > This looks incredibly boring and bland.
> >
> >
> >
> > -sw
>
> yeah, up the paprika to about half a cup or so.

You're turning a German recipe Hungarian.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/12/2014 11:17 AM, sf wrote:
> On Fri, 12 Sep 2014 09:49:21 -0700 (PDT), ImStillMags
> > wrote:
>
>> On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
>>> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>>>
>>>
>>>
>>>> 4 Tbsp butter or lard
>>>
>>>> 1 lb pork loin, 1" cubes
>>>
>>>> 1 large onion, chopped
>>>
>>>> 2 cups + 1 Tbsp water
>>>
>>>> salt, to taste
>>>
>>>> pepper, to taste
>>>
>>>> dash paprika
>>>
>>>> 2 tsp cornstarch
>>>
>>>
>>>
>>> This looks incredibly boring and bland.
>>>
>>>
>>>
>>> -sw
>>
>> yeah, up the paprika to about half a cup or so.
>
> You're turning a German recipe Hungarian.
>
>
Sounds like a clear UN violation to me....

;-)

On 2014-09-12 1:17 PM, sf wrote:

>>
>> yeah, up the paprika to about half a cup or so.
>
> You're turning a German recipe Hungarian.
>


The sprinkle of paprika would be about as much as a German dish would
use as garnish. When I read the recipe I wondered about that amount too.

> >>
> >> yeah, up the paprika to about half a cup or so.
> >
> > You're turning a German recipe Hungarian.
> >
>
>
> The sprinkle of paprika would be about as much as a German dish
> would use as garnish. When I read the recipe I wondered about
> that
> amount too.

Well, it is labeled as a "German recipe". Although it's not
*her* recipe, this is the way my wife fixes this dish.
Personally, I like the taste.

The object is to enhance the meat's flavor and not hide the
subtle flavors. This is true of most of the food I ate in my
travels in Europe (through Germany, Austria, Switzerland, Italy,
France, Belgium, the Netherlands, Luxembourg, and Spain). The
food in Israel and Turkey was spicier while the Palestinian food
I tried was no spicier than what I had in Germany (just with a
different combination of spices).

Some people just prefer to so overpower the meat's flavor that
all they can taste is spices. I don't know that 1/2 cup of
paprika would totally cover up the meat's flavor, but it would be
a totally different dish.

--
Mike

On Fri, 12 Sep 2014 18:12:37 GMT, "Mike Muth"
> wrote:

>
>> >>
>> >> yeah, up the paprika to about half a cup or so.
>> >
>> > You're turning a German recipe Hungarian.
>> >
>>
>>
>> The sprinkle of paprika would be about as much as a German dish
>> would use as garnish. When I read the recipe I wondered about
>> that
>> amount too.
>
>Well, it is labeled as a "German recipe". Although it's not
>*her* recipe, this is the way my wife fixes this dish.
>Personally, I like the taste.

I'll bet her asshole tastes better.

On Friday, September 12, 2014 11:23:47 AM UTC-7, Sqwertz wrote:
> On Fri, 12 Sep 2014 13:59:23 -0400, Dave Smith wrote:
>
>
>
> > On 2014-09-12 1:17 PM, sf wrote:
>
> >
>
> >>>
>
> >>> yeah, up the paprika to about half a cup or so.
>
> >>
>
> >> You're turning a German recipe Hungarian.
>
> >>
>
> >
>
> > The sprinkle of paprika would be about as much as a German dish would
>
> > use as garnish. When I read the recipe I wondered about that amount too.
>
>
>
> Wolfgang Puck's goulash recipe uses 1.75TB of paprika for 2.5lbs of
>
> meat. It also looks a hell of a lot more flavorful:
>
>
>
> http://www.foodnetwork.com/recipes/w...sh-recipe.html
>
>
>
> -sw

Mine is pretty dang tasty.

http://www.hizzoners.com/index.php/r...n-beef-goulash

On 9/12/2014 12:23 PM, Sqwertz wrote:
> It also looks a hell of a lot more flavorful:
> OK, that's the final straw. I'll never read or post to this group
> again! After 26 years, I'm through here!
>
> -sw

On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:

> You're turning a German recipe Hungarian.
>
>

LOL, I guess I am. I just prefer the Hungarian usage of paprika !

> On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:
On 12-Sep-2014, ImStillMags > wrote:

> > You're turning a German recipe Hungarian.

> LOL, I guess I am. I just prefer the Hungarian usage of
> paprika !

No big thing. A recipe is just a starting point on a journey to
good food. Not recipe is sacrosanct and there's no reason each
of us shouldn't modify a given recipe to provide the flavor we
like. I might not like what you like, but that's of no matter.
There is no right, no wrong, no best way, no "one true way" which
fits all of us. The best way for you to make a given dish is the
way which best suits your tastes.* Anyone who tells you
otherwise is wrong.

* obviously this applies differently for restaurants, which
/need/ to please many people.
--
Mike

On Fri, 12 Sep 2014 11:21:01 -0700 (PDT), ImStillMags
> wrote:

> On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:
>
> > You're turning a German recipe Hungarian.
> >
> >
>
> LOL, I guess I am. I just prefer the Hungarian usage of paprika !

Hahaha! Do you have a Hungarian background by any chance?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Friday, September 12, 2014 12:57:45 PM UTC-7, sf wrote:
> On Fri, 12 Sep 2014 11:21:01 -0700 (PDT), ImStillMags
>
> > wrote:
>
>
>
> > On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:
>
> >
>
> > > You're turning a German recipe Hungarian.
>
> > >
>
> > >
>
> >
>
> > LOL, I guess I am. I just prefer the Hungarian usage of paprika !
>
>
>
> Hahaha! Do you have a Hungarian background by any chance?
>
>

Actually, no I don't. I just love it.

On 9/12/2014 2:21 PM, ImStillMags wrote:
> On Friday, September 12, 2014 10:17:04 AM UTC-7, sf wrote:
>
>> You're turning a German recipe Hungarian.
>>
>>
>
> LOL, I guess I am. I just prefer the Hungarian usage of paprika !
>
The recipe posted may have been short on paprika but what he posted was
a *pork* dish, not beef. Still, I'd certainly add more paprika than a
dash.

Jill

On Fri, 12 Sep 2014 10:17:04 -0700, sf > wrote:

>On Fri, 12 Sep 2014 09:49:21 -0700 (PDT), ImStillMags
> wrote:
>
>> On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
>> > On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>> >
>> >
>> >
>> > > 4 Tbsp butter or lard
>> >
>> > > 1 lb pork loin, 1" cubes
>> >
>> > > 1 large onion, chopped
>> >
>> > > 2 cups + 1 Tbsp water
>> >
>> > > salt, to taste
>> >
>> > > pepper, to taste
>> >
>> > > dash paprika
>> >
>> > > 2 tsp cornstarch
>> >
>> >
>> >
>> > This looks incredibly boring and bland.
>> >
>> >
>> >
>> > -sw
>>
>> yeah, up the paprika to about half a cup or so.
>
>You're turning a German recipe Hungarian.

Nothing Kraut about that Krap, it's maybe a hobo stew, a Krapo hobo
stew.

On Fri, 12 Sep 2014 09:49:21 -0700 (PDT), ImStillMags
> wrote:

>On Friday, September 12, 2014 9:43:03 AM UTC-7, Sqwertz wrote:
>> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>>
>>
>>
>> > 4 Tbsp butter or lard
>>
>> > 1 lb pork loin, 1" cubes
>>
>> > 1 large onion, chopped
>>
>> > 2 cups + 1 Tbsp water
>>
>> > salt, to taste
>>
>> > pepper, to taste
>>
>> > dash paprika
>>
>> > 2 tsp cornstarch
>>
>>
>>
>> This looks incredibly boring and bland.
>>
>>
>>
>> -sw
>
>yeah, up the paprika to about half a cup or so.

Won't help... loin makes horrid stew meat, it'll never get tender,
it'll turn to grit. Loin is good oven roasted, not braised. For pork
stew use shoulder, I braise those inexpensive pork shoulder chops
often, makes great pasta sauce.

On 9/12/2014 12:09 PM, Sqwertz wrote:
> Needs something you can cook longer to get tender.
>
> -sw

> OK, that's the final straw. I'll never read or post to this group
> again! After 26 years, I'm through here!
>
> -sw

On 9/12/2014 10:43 AM, Sqwertz wrote:
> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>
>> 4 Tbsp butter or lard
>> 1 lb pork loin, 1" cubes
>> 1 large onion, chopped
>> 2 cups + 1 Tbsp water
>> salt, to taste
>> pepper, to taste
>> dash paprika
>> 2 tsp cornstarch
>
> This looks incredibly boring and bland.
>
> -sw
>
Bugger off, liar.

Sqwertz wrote:

>On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>
>> 4 Tbsp butter or lard
>> 1 lb pork loin, 1" cubes
>> 1 large onion, chopped
>> 2 cups + 1 Tbsp water
>> salt, to taste
>> pepper, to taste
>> dash paprika
>> 2 tsp cornstarch
>
>This looks incredibly boring and bland.

I concur... a waste of pork loin... loin is too lean for stew.

On 2014-09-12 5:40 PM, Brooklyn1 wrote:
> Sqwertz wrote:
>
>> On Fri, 12 Sep 2014 09:20:27 GMT, Mike Muth wrote:
>>
>>> 4 Tbsp butter or lard
>>> 1 lb pork loin, 1" cubes
>>> 1 large onion, chopped
>>> 2 cups + 1 Tbsp water
>>> salt, to taste
>>> pepper, to taste
>>> dash paprika
>>> 2 tsp cornstarch
>>
>> This looks incredibly boring and bland.
>
> I concur... a waste of pork loin... loin is too lean for stew.
>
Normally, I might agree, but I have had some Hungarian pork dishes like
this and they were quite tasty.... but needed more than just a dash of
paprika.

On 12-Sep-2014, Dave Smith > wrote:

> Normally, I might agree, but I have had some Hungarian pork
> dishes like
> this and they were quite tasty.... but needed more than just a
> dash of paprika.

this recipe, of course, is not Hungarian and is aiming for a
different flavor than Hungarian goulash.

--
Mike

On 9/12/2014 6:27 PM, Sqwertz wrote:
> There's certainly nothing about it that's German, either.
>
> -sw
>
> OK, that's the final straw. I'll never read or post to this group
> again! After 26 years, I'm through here!
>
> -sw

On Friday, September 12, 2014 4:40:01 PM UTC-5, Brooklyn1 wrote:

> I concur... a waste of pork loin... loin is too lean for stew.

It's not a stew.

On 2014-09-12 6:07 PM, wrote:
> On Friday, September 12, 2014 4:40:01 PM UTC-5, Brooklyn1 wrote:
>
>> I concur... a waste of pork loin... loin is too lean for stew.
>
> It's not a stew.
>
It is browned and then cooked in liquid. That makes it a stew. It is
cooked and served in the liquid.....stew.