/ck/ - Food & Cooking

[Anonymous No.4880333]

Thanks to the anon in the other thread for posting the Winterfell Gulasch recipe.

I decided to try it tonight, amounts slightly modified because my onions and garlic were small, and I also really like carrots. It was also my first time making ghee, so that was an interesting experience. I chose to use a Sierra Nevada Celebration for it (with a little reserved for myself to drink).

[Anonymous No.4880334]

Okay.

[Anonymous No.4880363]

>>4880333
and the results look like.......?

[Anonymous No.4880366]

>>4880363
he's actually cooking as he posts... give him a chance to get back to his computer and upload/process the pictures.

[Anonymous No.4880502]

Stuff gets chopped first

Inglehoffer Stone ground mustard was not in the first pic

[Anonymous No.4880504]

Heat up the ghee (about 4 tbsp in my case) on high heat, DON'T use a teflon pan, then throw in your meat pieces.

[Anonymous No.4880509]

>>4880366
Oh ok, the past tense made me think he'd already made it and eaten it. My bad sirs, carry on

[Anonymous No.4880510]

After about 5 minutes the juices will have cooked down. Time to add the veggies.

[Anonymous No.4880520]

>2.5 tsp Paprika
>1 tsp salt
>1/2 tsp black pepper
>1/2 tsp cayenne pepper
>3 tsp tomato paste
>2 tsp stone ground mustard

mix around real good

[Anonymous No.4880523]

Once sufficiently red after a few minutes, add the beer. Turn the heat up to high.

[Anonymous No.4880529]

Let the beer partially evaporate off... about 4 minutes.

[Anonymous No.4880535]

Mmm, that smells good. I had 3.5 cups of beef stock already prepared and waiting to be added. Here is the after pic.

[Anonymous No.4880538]

Cayenne peppers from the garden, so good. I already chopped one up and added it with the veggies, this one stays whole to soak.

[Anonymous No.4880542]

And now, we wait. Cover and heat lowered to Low. ETR: 1h 35m

Smells awesome. I kind of regret not adding a small leek, but oh well.

[Anonymous No.4880547]

Hey Op, if it's not any trouble can you post you ingedients?

[Anonymous No.4880564]

>>4880547
Found it in this thread's post:
>>4879962
As I mentioned earlier, I did slightly alter the ingredients.

>6 cloves of garlic
>3 medium onions
>0.85 lbs beef
>1.7 lbs pork
>4 carrots
>1 bell pepper
>12 fl. oz. beer
>4 tbsp ghee
>2 cayenne chilis

Spice mix:
>2.5 tsp Paprika
>1 tsp salt
>1/2 tsp black pepper
>1/2 tsp cayenne pepper
>3 tsp tomato paste
>2 tsp stone ground mustard

I may end up adjusting the salt and pepper at the end. I'm probably going to add 1/2 cup of heavy cream and see how that goes.

[Anonymous No.4880568]

I didn't realize ghee kept for so long until I looked it up. It was really easy to make, but a bit time consuming. That's okay though. Ignore the water-damaged ceiling.

[Anonymous No.4880570]

>>4880564
Thanks

[Anonymous No.4880575]

>>4880564
Would you happen to know if you can substitute the beer with a different ingredient. I don't drink.

[Anonymous No.4880579]

>>4880575
If you have any red wines for cooking, that may work instead, but it will taste a bit different. There's really no substitute for beer... maybe someone else may know of one. Beer is great for a lot of things (brats and onions, chili, stews, etc), maybe you should pick up a 6-pack some time just for cooking with.

[Anonymous No.4880582]

>>4880579
I'll try it then

[Anonymous No.4880591]

>>4880575
>i dont drink
>cooking with alcohol
you do realize that the alcohol vaporises, and all thats left is flavour

[Anonymous No.4880596]

>>4880591

This isn't true, but it is true that what is there isn't enough to inebriate anyone.

[Anonymous No.4880597]

>>4880591
>he still believes that old myth

[Anonymous No.4880606]

>>4880597
Slow cooking for aound 2 hours. According to Wikipedia, 90% of alcohol cooks off in 2 hours. 12 ounces of beer*.05% alcohol=.6 ounces of alcohol. 10% of that is .06 fluid ounces of alcohol is left. 1 lfuid ounce of alcohol is 2 teaspons*.06=.12 teaspoons of pure alcohol left in perhaps a gallon of food. Oh shit son, that's so alcoholic. better make sure you're over 21, or you might get drunk and arrested.

[Anonymous No.4880655]

>>4880333
>Winterfell Gulasch
Is that from Skyrim?

[Anonymous No.4880660]

SOMEONE PLEASE SCREENCAP THIS FUCKING THREAD.

Please.

Please...

[Anonymous No.4880664]

>>4880660

Open your browser's drop down file list and click (save page as)

[Anonymous No.4880667]

>>4880660

If you're just interested in the recipe, right click on an area of the page that has no link (blank area). Choose "Save Page As..."

That should save the thread as a web page you can read with your browser.

[Anonymous No.4880669]

>>4880664
>>4880667

What is save? English is not my first language.

[Anonymous No.4880697]

>>4880669
Save means to store on your computer so you can see it any time.

[Anonymous No.4880704]

>>4880697

So... like putting the web page in tupaware?

[Anonymous No.4880708]

>>4880704
dude English is not my first language either but a long time ago I discovered those things called google and online dictionaries ...

[Anonymous No.4880714]

>>4880669
Save means to store on your computer so you can see it any time, without internet.

[Anonymous No.4880716]

>Winterfell Gulasch
> no neeps

Try again.

Also, it's DORNISH peppers.

[Anonymous No.4880722]

>>4880708

Is google like webpage tupaware? I'm sorry, I'm confused.

[Anonymous No.4880730]

ghee is just clarified butter. I worked for a family. and they put up with me. I would not have done the same for some reason. wait...this guy might be ok. not apuoo at the quickie mart. jasmine rice, tandori maybe, I dontknow. Indiais wonderful and strange like us meaning in nc you will judje the us.. by me? and that goges for opackos. guess what we al bleed red and you moght want to do that as less as possible

[Anonymous No.4880742]

>>4880333
I don't see a pistol in the picture. You are failing, sir.

[Anonymous No.4880794]

After about two hours.

[Anonymous No.4880798]

Time for rolls. Butter spooned on (because I have no brush) and into the oven they go at 425F degrees. No I'm not afraid of aluminum foil giving me cancer.

[Anonymous No.4880799]

>>4880716
He's right.
This still looks delicious though.

[Anonymous No.4880800]

Heavy cream. I used about 1/2 a cup, maybe a bit more, I wasn't really measuring.

[Anonymous No.4880801]

Mix together.

[Anonymous No.4880803]

dem rolls

[Anonymous No.4880805]

I made some rice to go with it. You can't really see it because the bowl is deep, but there is a bed of rice that everything is sitting on.

[Anonymous No.4880806]

Carbs on carbs! A sin!

Nah. Don't care. Omnomnom

[Anonymous No.4880808]

>>4880742
This one's for you, anon

[Anonymous No.4880810]

>>4880808
Now that's what I'm talking about. You aren't condition 0 though, son. What if someone came in right as you were fucking around with the camera? Huh?

[teka No.4880812]

>>4880806
nicely done, friend.

[Anonymous No.4880814]

>>4880794

That looks like ass.

[Anonymous No.4880815]

>>4880814

...but a very tasty ass.

[Anonymous No.4880816]

>>4880814
So it looks like your mom?

ZING faggot

[Anonymous No.4880818]

>>4880333
Does that say "Goyim rolls"?

[Anonymous No.4880822]

>>4880814
I didn't stir it or anything during that time, so the top had formed a little bit of a layer. It all mixed in well though.

>>4880810
Condition 1, I could have taken the safety off pretty quickly if someone entered my door.

[Anonymous No.4880834]

Yum. Leftovers for a few days now, that's awesome.

[Anonymous No.4880837]

>>4880822
Fair enough. I don't see any reloads, though. What if a group of attackers came at you?

[teka No.4880838]

>>4880834
Consider using barley instead of rice as an underlay? Not for everyone but it always seems.. I dunno, more fall-like or rustic?

[Amonynous No.4880936]

Guy who made the original Winterfell gulasch here.

I am absolutely amazed and very happy I gave you that inspiration. I will cook it today as well, thinking about using your leek idea.

Top cooking, stay classy!

[Anonymous No.4880971]

>>4880800

>i wasn't really measuring
>pours cream from a measuring cup

[Anonymous No.4880981]

The greatest thing about goulash is that it gets better every time you reheat it.

[Anonymous No.4880983]

>>4880981
I fucking love goulash. If getting fat wasn't an actual thing, I'd eat goulash all day, erry day.

Bet.

[Anonymous No.4880984]

>>4880591
There will be some alcohol in the ready food.
Also if it's religious reasons or something, it's strictly no alcohol whatsoever.

[Anonymous No.4880994]

>>4880510
>not peeling carrots
>not trimming the membrane off capsicum
>"chopping" onions that coarsely

Pleb.

[Amonynous No.4880999]

>>4880994
picky eater detected.

[Anonymous No.4881018]

>>4880994
>pretends to know shit about cooking
>mentions nothing about meat in pan before onions.

[Anonymous No.4881039]

>>4880568
What happened to your ceiling?

[Amonynous No.4881109]

>>4880936
This guy here. Starting...
The leeks at my grocery weren't really fresh so I will do that next time. I'll be also making more than the original recipe, this time with Darkon, a really almost black beer.

Won't be posting process as you allready know it and taking pics is a hassle. Unless someone really wants them.

[Amonynous No.4881111]

also
>dat garlic

[Anonymous No.4881123]

>>4880814
I feel for you, anon. You've clearly never enjoyed home cooking.

[Amonynous No.4881129]

>>4881111
Also this time trying putting the onions and garlic in before the meat like this anon said:
>>4881018

[Amonynous No.4881142]

>>4881129
Aaaw yeah

[Anonymous No.4881313]

Done! Delicious!

[Anonymous No.4881436]

Excellent thread. Added to bookmarks

[Anonymous No.4881491]

>>4880837
I'm sure OP was already strapped, he just put the pistol on the table for the photo.
He's got spare mags on his belt line, he'll be ok.

[Anonymous No.4881496]

>>4880971
That's a bigger-than-half-cup measuring cup, so he probably just filled it up partway and called it good.
But seriously, why even nitpick like that? is it fun for you?

[Anonymous No.4881504]

>>4881313
Yum, looks good. Where do you get such huge carrots? I would have totally used some like those for mine if I could have.

>>4881129
>>4881018
I was actually going do this, caramelize onions and garlic first, but I was just following the recipe anon posted. It turned out really good either way, REALLY good.

>>4880971
Wasn't measuring exactly. I poured some cream into a measuring cup, I was aiming for more than 1/3c and less than 3/4c and think I ended up with slightly more than 1/2c. Probably like 9/16 or 5/8 but who wants to get that particular?

>>4880994
Onions are like ogres: they're made of layers. Throughout a couple hours of being on the stove, all those layers peeled off. Do you even stew? Also, the membrane on the bell pepper was mostly picked off by hand. Looks like I did miss a bit, but it's not a big deal to me. Also, I never notice a difference between carrots that haven't been peeled versus carrots that have. They taste exactly the same to me. I have heard that not peeling them keeps more of the nutrients on, but that could be wrong. I don't peel potatoes, ever, so why should I with carrots?

>>4881039
It stormed really bad a few months ago, a few shingles on my roof got blown off and water leaked through.

>>4880838
I've never had barley. Rice is easy. Maybe I'll try barley some time if I ever see it at the store.

[Anonymous No.4881510]

>>4881039
Water.

[Anonymous No.4881546]

>>4881111
OP here, I love garlic. Next time I will probably add a couple more cloves. I grew garlic and onions this year, and I still have a couple heads of garlic left, but most of the cloves are really small. They still taste better than the cheap ones at the grocery though, so I can't really complain too much.

[Anonymous No.4882123]

>>4880805
So goulash is just beef stew with rice? Is that what I'm getting from all this?

[Anonymous No.4882134]

>>4882123
Goulash is a central european beef stew that usually has some kind of noodle product in it.

[Anonymous No.4882141]

>>4882134
The degree to which this is wrong is astounding. Yeah it's a Central European beef dish (specifically, Hungarian) but real Gulyas is a soup with potatoes, beef, and paprika. Goulash is an Amerifat invention.

[Anonymous No.4882153]

>>4882141
Wikipedia seems to largely agree with you, thus I stand corrected. I just know the dish my polish grandma made, and she usually used macaroni. Apparently that's an Americanized version.

[Anonymous No.4883596]

>>4881504
I get my veggies at a small corner store that always has fresh local stuff and really knows his business... In fact when I wanted to buy the leek as well they asked me if I really wanted it because it wasn't the freshest anymore and that I could have a carrot for free. That's good costumer service in my opinion.

[Anonymous No.4883598]

>>4883596
Lucky. Where you live?

[Anonymous No.4883688]

>>4880568
>e kept for so long until I looked it up. It was really easy to make, but a bit time consuming. That's okay though. Ignore the water-damaged ceiling.

What kind of jar is that?

[Anonymous No.4883772]

>>4882134
I'm from central Europe, guláš is eaten here either with bread or steam cooked dumpling like in my pic. It also contains paprika which makes it red, OP's gulas is kinda yellowish. Fucking Hungarians make the best gulas, they sure know their shit. It's my favorite meal, I always add a spoonful of chipotle sauce to my bowl, best thing ever

[Anonymous No.4883773]

>>4882141

I'd say in central Europe goulash is a beef stew with paprika as the defining spice and various ingredients in different regions. Outside of Hungary there are versions with potatoes, noodles, mushrooms, bell peppers, sauerkraut, cream, beer, wine and so on. Maybe not the 'real thing' from an hungarian pov but still..

[Anonymous No.4883777]

>>4883772
I forgot to add reaction to the post I was quoting, noodle product in gulash is actually very uncommon, almost nobody does that.

>>4883773
well, "real thing", you see every restaurant, hell, every family has it's own recipe which can vary, so in fact there is no "real" gulash. But you're right, paprika is the main spice. Some people make it spoon-melting spicy, others don't add hot peppers at all. And everyone uses metric shitton of onions, at least a ratio 1:1 with meat (500g of meat = 500g of onions), sometimes even 1:2. Most of the onions disintegrate, making the goulash rather thick, some people even add grated potato to make it even thicker. My mom cooks it really thing, almost like a soup. Tastes awesome.

[Anonymous No.4883781]

>>4883777
>500g of meat = 500g of onions

hmm, seems like a plan, I'll try that

[Anonymous No.4884309]

>>4881313
Just reheated it. Even more delicious.

[Anonymous No.4884317]

>>4882141
true
also, hello neighbor

[Anonymous No.4884321]

>>4883777
there is gulash the soup and gulash the stew
the soup usually has dumplings in it
the stew, not so much (some potato maybe)

[Anonymous No.4884382]

>>4881436
I hope you meant "save page as"

[Anonymous No.4884413]

How I make gulasch:


1 kilo (just over a pound) of stewing meat, I use beef, but a mix of pork and beef works. Ox tail is great - but a bit more of a hassle.
1 large onion
3 tbsp paprika powder (I use a ratio of 2 regular hungarian paprika and 1 smoked)
1 tbsp flour
Butter
2 tbsp of tomato paste
Beef stock - enough to cover everything
A couple large pinches of marjoram
Some caraway, ground.
1 bay leaf
---------
1 large onion
1 green bell pepper
1 red bell pepper
Parsley

Cut meat into cubes. Mix flour, salt, pepper and paprika, and sprinkle over meat. Fry off in batches in a heavy cast iron pan in butter. Transfer to a pot. Keep the butter in the pan. Add onions and tomato paste to the pot and cook a couple of minutes. Add the rest of the ingredients - except for the onion, parsley and bell peppers at the end.

Let cook for a couple of hours, until tender.

Thinly slice onion and peppers, and fry until soften and a bit blackened in the cast iron pan with the paprika-beefy-butter left from the frying.

Add this to the stew. Mix in some chopped parsley and serve.

I sometimes add potatoes, turnips and carrots in chunks when there's like 20-25 minutes left on the cooking and eat it out off a bowl.

[Anonymous No.4884417]

>>4883688
Just a quart-sized Mason Jar. I used a pound of butter to make about half a quart of ghee.

>>4883772
It's only yellowish because I added cream. I used about 2.5 tsp of paprika, so it's definitely the most prevalent spice in there. And shit! I should've added some chipotle powder! You just reminded me I had some.

>>4883781
It's funny how when I'm making meals, it always seems like I've cut up too many onions, but then toward the end I start to wish I'd used more onions.

>>4884309
I worked from 8pm-5am yesterday, I saved mine for "lunch" around 1am. Pretty good warmed up, but I did add a bit of black pepper to it. I also had mixed in my leftover rice, so that kind of absorbed some of the liquid. Still really, really good though.

[Anonymous No.4884424]

>>4884413
Although this is more paprika than I used, I still like the sound of it. I see a problem though. No garlic! Pretty much a requirement for my stews and soups nowadays. I'd probably use two large onions as well, mine was a bit lacking with 3 medium sized ones.

[Anonymous No.4884431]

>>4884413

Correction.

There should be half a bottle of beer in it aswell, and the other half goes in the chef.

[Anonymous No.4884441]

>>4884424

I really like paprika though, so go with your feelings. Add a bit more than you use to, it really makes a difference.

I forgot one thing; there should be around half a bottle of beer in it. The rest in the chef.

I like garlic in most stews, but I feel it can be overpowering with this stew.

[Anonymous No.4884503]

>>4884413
one kilo is actually just over two pounds, one pound is cca 450g, kilo is 1000g

[Anonymous No.4884675]

>>4884413
OP here. I'm going to try this recipe today if I can force myself to go to the grocery store, but I will probably add a few things and scale the ingredients appropriately. Don't think I have any caraway and I doubt the store will have it.

I will probably add 1 medium potato from my neighbor's garden, 6-8 small cloves of garlic, and carrots. The mustard was good too, think I'll add some more of that this time. Obviously some beer too. Think a Stone IPA would be good? I do. I normally do not mix meats when making stews, but I liked the idea of the pork and beef from the source where I got the recipe. It turned out excellent, and having the variety is nice.

[Anonymous No.4884685]

>>4884675
Oh, does anyone have any other suggestions for this? I'm not going to use any pasta.

[Anonymous No.4884722]

>>4884685
yeah, make some steamed dumplings (seasoned with caraway powder)

[Anonymous No.4884750]

>>4884722
I have never made steamed dumplings before. I have no idea what ingredients to use in them, or if I can even get the right ingredients without spending a lot and going to multiple stores.

[Anonymous No.4884753]

>>4884685
>>4884675
Piece of advice: Don't make 2 stews in a row, you'rll eventually get sick of it which would be a shame since they're delicious.

[Anonymous No.4884762]

>>4884753
I was actually thinking about freezing a good portion of it. Or is that a bad idea with goulash?

[Anonymous No.4884766]

>>4884762
Couldn't see why not.

[Anonymous No.4884771]

>>4880504

>crowded as fuck pan
>meat is boiling with no browning

[Anonymous No.4884794]

>>4884750
flour, mashed potato, salt, water, carraway

[Anonymous No.4884803]

>>4884794
oh, add some egg if you feel like it

[Anonymous No.4885575]

OP here, just an update I grabbed the stuff from the store - including Hungarian Paprika which I was not expecting - but I'm just going to fix it tomorrow.

[Anonymous No.4886100]

This thread can't die. All the stew pics give me a comfy feel.

[Anonymous No.4886224]

>>4884771

heh, that's what I was thinking the whole time. didn't want to piss on anybody's parade though being a hardcore asoiaf fan

[Anonymous No.4886273]

>>4880655
>Winterfell
>Skyrim

[Anonymous No.4886277]

>>4880806
I would have put diced potates in as well for shits and giggles but each to their own

[Anonymous No.4886284]

Plan on making this tonight and I have a bone from a pork butt from making carnitas. Think I could make some pork stock from that instead of using the beef stock?

[Amonynous No.4886293]

>>4886284
Sure, why not...

[Anonymous No.4886309]

So what makes this Winterfell? Was it in the books/tv show? or in a feast of ice and fire? or it just tickles your fancy?

>>4881436
>bookmarking a thread on the 4-chan

[Amonynous No.4886661]

>>4886309
When I made the vertical I was reading the books and since I combined a few recipes for it, each with a different name, I wanted to give it an unique, new one. And winter was coming, so this was my first goto.

[Anonymous No.4886856]

Bumping this thread.

My "gulasch" is simmering on low heat at the moment, think it will turn out good even though I decided to use chicken instead of beef and pork.

[Amonynous No.4886865]

>>4886856
u dun goofd sun
chicken will dissolve in 2 hours cooking

[Anonymous No.4886868]

>>4886856
Requesting pics once you're finished.

[Anonymous No.4886875]

>>4886865
no reason to cook it for 2 hours then, dummy

[Anonymous No.4886877]

>>4886868
Yeah sure

[Anonymous No.4886882]

>>4886224
OP here - I didn't want to respond to these posts because I did not feel like arguing, but I pretty much dumped in my two pounds of meat, gave it a quick stir, and then took a picture. The meat did brown a bit, but you can't really tell in my pics because I only took the one picture, then dumped my veggies on top and stirred around. Today will be different, as I'm going to season the meat with the paprika before I add it to the ghee in the pot.

Some have said I should caramelize the onions and garlic beforehand. I'm not sure if I'm going to do that because I would have to bust out another pan. I can't turn up the heat to High without burning the onions if they're in the same pot as the meat. I can't really do anything about the crowdedness of it, it's too much meat and I'm not cooking it in batches.

[Anomynous No.4886885]

>>4886875
But then the veggies won't get tender and the flavours won't concentrate...

[Anomynous No.4886891]

>>4886882
It's allright, browning the meat is all you need to do; with the long cooking time which tenderizes the meat there's no need for a steak-like finish on every chunk.

[Anonymous No.4886928]

>>4880502
>inglehoffer
my nigga!

[Anomynous No.4886943]

>>4886928
I always find it funny reading "german"sounding company names in english.
We would never spell it "Ingle" but rather "Ingelhoffer" or even more common "Ingehofer".

[Anonymous No.4886962]

The chicken version

[Anonymous No.4886982]

>>4880564
Is there something that distinguishes Winterfell Goulash from goulash?

If no, then the autist in me wonders why not just call it 'goulash'?

[Anomynous No.4886987]

>>4886982
read
>>4886661

[Anonymous No.4887135]

>>4881109
where the fuq are you that gets carrots that huge?

[Anomynous No.4887145]

>>4887135
local goods greengrocery in south germany

[Anonymous No.4887170]

>>4887145
post photo of final product pls

[Anonymous No.4887363]

>>4887145

god I miss Bavaria. Went to Oktoberfest last year in München and fell in love instantly.

Thanks for making original vertical recipe image. You and OP have inspired me to give this a try on wednesday. May use sweet potato for half of the carrots for the hell of it.

other ideas I'm having to change up the flavor

1tbsp sriracha
several stalks green onion (idea from the dude that mentioned leeks)

[Anonymous No.4887792]

Another day, another goulash.

[Anonymous No.4887802]

Two cayenne diced, one to stay whole.

[Anonymous No.4887827]

Holy shit that was a huge onion

[Anonymous No.4887833]

I'm not sure if all goulash are supposed to have meat, but this would also make a great vegetable stew. I choose to have meat in mine because it's delicious.

[Anonymous No.4887837]

>1.5 Tbsp flour
>2 Tbsp Hungarian Paprika
>1 Tbsp (Non-Hungarian) Paprika
>1 Tsp salt
>1 Tsp pepper

[Anonymous No.4887838]

Heat the ghee on a really high temperature. 9/10 if you have an electric stovetop like that, or 10 if yours doesn't get so hot.

[Anonymous No.4887841]

Once ghee starts to smoke, it's really hot. Add the meat

[Anonymous No.4887844]

"Secret" ingredient

[Anonymous No.4887849]

Make sure the meat has slightly browned before adding beer

[Anonymous No.4887857]

Always save some for yourself

[Anonymous No.4887861]

Eyeballed the measurements

>3 Tbsp tomato paste
>1.5 Tbsp Inglehoffer Stone Ground Mustard™

[Anonymous No.4887866]

So the pot is kind of crowded. I blame the gigantic onion. It will reduce down though, so there will be plenty of room later for the potato.

[Anonymous No.4887873]

Stir for a few minutes, let it reduce ever so slightly.

[Anonymous No.4887877]

DON'T forget the last chili. Close one.

[Anonymous No.4887882]

I forgot to mention, but after you reduce the vegetables for a few minutes, add your stock. I used beef stock again.

[Anonymous No.4887885]

And now, we wait. Giving it another 1.5 hours and it should be ready to serve with some crusty garlic bread.

[Anonymous No.4887999]

Any interest in this thread still? Or is it gulasch overload?

[Anonymous No.4888044]

>>4887999
Watching eagerly. This time your meat looked way more appetizing, probably the hotter pan/the seasoning beforehand.

[Anonymous No.4888047]

>>4887170
I allready have:
>>4881313

[Anonymous No.4888049]

>>4887999
Nah I'm glad see you doing it again with the process cut into each image.

What cut of beef did you use and was that all beef?

[Anonymous No.4888067]

>>4888049
Shit NM. zoomed in enough and was able to see what you purchased in >>4887792

[Anonymous No.4888123]

>>4888067
>>4888049
Boneless chuck steak

It was the cheapest beef item my grocery store had.

[Anonymous No.4888179]

No longer pot o' onions. Just added the potato a few minutes ago. About 30 minutes left.

[Anonymous No.4888198]

op you have inspired me
making this this saturday

[Anonymous No.4888414]

Of course there's garlic bread.

>Some parsley
>4 Tbsp butter
>1/2 tsp salt
>1/2 tsp pepper
>dash garlic powder
>2 cloves of garlic
>bread

[Anonymous No.4888420]

Mix them together

[Anonymous No.4888425]

I didn't use all of my mix. That's okay! Save some for in a bit.

[Anonymous No.4888426]

Cut your loaf in half. Or however you want. Spread the mix on the bread.

[Anonymous No.4888429]

Into the oven it goes! at 375F degrees for about 12 minutes.

[Anonymous No.4888436]

Remember that spare butter mix? Add some mozzarella cheese to it. I didn't have the kind of cheese I wanted to, but it works in a pinch. Use whatever you like. I added more than what is in pic.

[Anonymous No.4888439]

Damn that garlic bread looks nice.

Must... resist... temptation to eat...

[Anonymous No.4888445]

Add cheese mix to bread.

[Anonymous No.4888450]

I forgot to mention in last post, but stick the bread and cheese into the oven. Increase the temperature if you want browned cheese, I didn't choose to this time. Add cream to the gulasch.

[Anonymous No.4888455]

Stir in about 3/4 cup of heavy cream. I didn't really measure, so just do whatever floats your boat.

[Anonymous No.4888459]

Remove bread from oven, I split a piece of toast in half and placed in bowl. Can you tell where this is going?

[Anonymous No.4888461]

Hnnnnngggg. So good.

[Anonymous No.4888464]

Gotta love soaking garlic bread. I'd make a sandwich out of that stuff. Call it a Sogwich.

[Anonymous No.4888470]

get some

[Anonymous No.4888474]

Good stuff. More paprika and more cayenne peppers were a good idea. Thanks anons!

[Anonymous No.4888498]

This will be great leftovers this week. I'll probably freeze some too for later.

[Anonymous No.4888574]

>>4888439
dat garlic bread

would've been good just like that

[Anonymous No.4889476]

Bump
This is what a /ck/ thread should look like.

[Anonymous No.4889503]

>>4889476

[Anonymous No.4889507]

>>4889503
Yes, anon?

[Anonymous No.4889514]

>>4889507
I was just quoting you because OP added a lot of OC to this thread, but didn't get very many replies.

>>4888470
>>4888464
>>4888461
>>4888439
>>4888420
>>4888414
so good

[Anonymous No.4889516]

>>4880523
>2011 celebration ale
What

[Anonymous No.4889537]

>>4889516
Can a man not save a beer from 2011?

[Anonymous No.4889570]

>>4888461
Nice. That looks awesome. Your second batch looks better than the first, but I still think you should have caramelized onions before adding to the meat.

[Anonymous No.4889579]

>>4889537

That mass produced, carbonated factory shit does not age well...so NO.

[Anonymous No.4890725]

>>4880333
>>4880806
>>4888461
well done OP. definitely trying this recipe in the future. i'm going to try it with the garlic bread, i don't really like rolls that much.

[Anonymous No.4891301]

I have been following this thread and am disappoint how it has ended. Thanks for the good thread, I totally think this gulasch/goulash/gulas is something I can make.

[Anonymous No.4891344]

How Hungarian is this recipe, anyway?

[Anonymous No.4892379]

I am so excited to try making this myself tonight. Just bought ingredients and I 6qt pot. Thanks to OP and everyone who contributed. May throw up my results later if it looks appealing.

[Anonymous No.4892687]

can we get some screen caps?

[Anonymous No.4893509]

>>4892379
Yeah man, pics are appreciated!

>>4892687
wat

[Anonymous No.4893585]

>>4893509
Here were my ingredients. Tomato paste mustard and sour cream not pictured.

Used wine because roommate is gluten fussy. Used sweet potato because sweet potato

[Anonymous No.4893590]

>>4893585

I followed the same procedure we've see 3 times ITT, so skip that and here's what I got. Served over rice. Roommates ate the shit out of it and I still got leftovers for lunch today

[Anonymous No.4893686]

>>4893590
noice!

[Anonymous No.4893941]

I decided to make gulasz too,
here are the ingredients i used:
600g pork shoulder,
350g beef sirloin,
2 onions,
1 red bell pepper,
1 chili pepper,
tomato paste, regional (kashubian) mustard, regional beer, powderd sweet paprika & cream

[Anonymous No.4893944]

>>4893941
the meats

[Anonymous No.4893948]

>>4893944
sweet paprika, black pepper and marjoram

[Anonymous No.4893949]

>>4893941
forgot about carrots

>>4893948
regional mustard

[Anonymous No.4893950]

>>4893949
all ingerdients in pot lets give them an hour or so,
btw the beer was delicious wish i bought more

[Anonymous No.4893998]

Made this recipe yesterday. Turned out great. Thanks anon!

[Anonymous No.4894410]

>>4893585
>>4893590
>>4893941
>>4893944
>>4893948
>>4893949
>>4893950
OP here, thanks for the contributions everybody. Everything looks great. Perfect food for this type of weather. Hope you all enjoyed!

[Anonymous No.4894858]

>>4894410
thread is top game OP. can't wait to cook it again, maybe with a little curry twist.