What can I pair haluški with?

[Anonymous No.13343341]

Making haluški tomorrow. Will include some bacon. Thank you.

[Anonymous No.13343348]

>>13343341
Femanon here, I don't know.

[Anonymous No.13343353]

>>13343341
i was going to help you but you’re larping as a russian when you’re likely some mutt that just got his dna test back

[Anonymous No.13343366]

>>13343353
I’m Brazilian, bruv.

[Anonymous No.13343374]

Womanon here. Never knew about this; see the egg noodles, chunks of meat (?) and cabbage and looked it up due to interest. Sounds amazing except I guess the butter is supposed to give the flavor. I'm fine with sauteeing the veggies in butter, but not more than that, so I too will add bacon. Thank you very much, anon.

[Anonymous No.13343394]

>>13343374
I think you should fry the cabbage on high heat. That's what makes it flavorful, and oil actually works better for that purpose. You can stir in a bit of butter at the end for extra flavor.

[Anonymous No.13343483]

>>13343341
Hrm, dunno. I think what you are making is traditionally made with a potato homemade kind of noodle, a sort of homemade fusion of spaetzle and gnocci. Right?

I make my own version of a hungarian paprikash/goulash type of thick beef stew from time to time. I made some yesterday and enjoying my leftovers now:
I sectioned a 3lb chuck roast into 1.5in chunks, dredged them in seasoned flour (flour, salt, pepper, paprika), in olive oil and butter, browned on all sides in batches, browned halved baby bella mushrooms, chunks of red bell pepper, yellow onion, then garlic and about 3Tbsp of tomato paste. Deglazed with red wine, and added it all back to the pot, and filled just to cover with beef stock (the mushrooms will render some more liquid later). Salt, pepper, oregano, marjoram, summer savory, bay leaves. Simmered on low 1hr til tender. Thickest egg noodles (sometimes bagged noodles, but sometimes frozen amish egg noodles they call dumplings) tossed after draining in butter, fresh parsley, and maybe either, dill, poppy seeds or caraway. I serve with steamed petite peas, and dollop of sour cream. I adore cabbage, and sometimes I serve this stewy item with egg noodles and roasted or pan fried Brussels sprouts.
I would serve your recipe with pumpernickel or seeded rye rolls or bread, soft butter,, or maybe some toasted with garlic butter. You could also make some "fried" apples, which is just pan-sauteed apple slices, bit of lemon juice, brown sugar, cinnamon (light hand). A little relish of some cranberries, or simmered sour cherries or plums, can brighten up some of the fatty richness of a casserole like that. You could also make a fresh pickle side, a cold cucumber salad to go with it, either a slight sweet-sour-dill (vinegar, sugar, water, thinly sliced onion) marinated salad, or just stir in some sour cream and dill to thinly sliced cukes, for a lightly sour and fresh tasting side (chill both about 10 minutes before serving and stir again).

[Anonymous No.13343800]

Bump

[Anonymous No.13344781]

>>13343341
I'm from north poland and never had this in my life. I had no idea it existed in poland. Then I discovered this is eaten all over southern poland just a few years ago. I'm guessing it's czech/slovak influence or vice versa.

[Anonymous No.13344787]

>>13344781
What kind of noodles or dumplings are used?

[Anonymous No.13344795]

>>13343394
Fried or grilled+slightly charred cabbage is orgasmic.

[Anonymous No.13344798]

>>13344787
The noodles I've seen used most often were actually flat, square noodles. Which I've also never seen before. It was odd, but good. Also, they used sausage, not bacon. But the sausage was very lean and very flavorful.

[Anonymous No.13346535]

For anyone wondering, this dish is very popular in Pennsylvania thanks to the dutch.
I like mine with a lot of cabbage and fatty pork.

[Anonymous No.13346538]

>>13343341
>haluški
that's a cool name for hamburger helper.
It has an inverted asshat over the S

[Anonymous No.13346607]

>>13343341
>haluški
>posts pasta
The fuck? Man up and make actual smol dumplings. Here's the recipe I use
http://thestayathomechef.com/slovak-haluski-czech-potato-dumplings

[Anonymous No.13346697]

>>13343341
I nice warm glass of mayonnaise

[Anonymous No.13346702]

>>13343341
Your pic isn’t halušky, kokot.

[Anonymous No.13346790]

>>13343341
There it is.

It’s a delicious dish. I only used a bit of bacon, onions, cabbage, salt and black pepper. The recipes typically use butter, but I felt it wasn’t needed for my taste.

Ended up serving with a shredded carrot and raisin salad. The dressing was brown mustard, evoo, apple sider vinegar and salt.

Will definitely make it again, but will try to use red cabbage for colour contrast.

[Anonymous No.13348426]

>>13346790
kek just looks like pasta salad

[Anonymous No.13348490]

>>13346790
9/10 would eat it right now

[Anonymous No.13348502]

>>13343394
Thanks for the tips.

[Anonymous No.13348520]

I just noticed, why is the pic shooped?