Hungarian-irish goulash pot pie: double grams
Pies
My Hungarian grandmother, Anna, made an amazing goulash she always served as a stew, which we especially loved in the early fall when she would visit and cook nonstop. Her goulash took the chill out of the nippy evenings. Sometimes we even cooked the goulash outside in a pot over coals in the ground. I have a Hungarian landscape architecture colleague who continues that same tradition with his outdoor "goulash terrace" which he designed just for that purpose. My Irish grandmother, Delia, made wonderful pot pies, which I can still remember from early childhood. She passed away when I was in grade school, so I did not get the chance to learn more from her. In this recipe I am trying to bridge my two family traditions. The resulting recipe offers an antidote to cold, fall evenings. I am using as many local harvest fresh vegetables from the farmer's market as possible and have also chosen to use a local grassfed sirloin. If you want to use a more affordable cut, like shoulder, just make sure it will be very tender.
Share:
0
15
0
Comments