January 18, 2015 New Recipe – Suzette’s Hungarian Style Stroganoff Goulash

January 18, 2015 New Recipe – Suzette’s Hungarian Style Stroganoff Goulash

I ate granola, blueberries, milk, and yogurt for breakfast.

I ate the PPI Red Cooked Chicken ,Stir Fried Bok Choy and Water Chestnuts with rice for lunch.

It was finally 51 degrees by 2:00 for the first time in weeks, so I rode to Rio Bravo without full leggings for the first time this year at 2:20.

At 4:30 Suzette came home to meet Mario to organize his efforts in the garden. This year Mario is going to repair the rotten boards and non-functioning low voltage electrical system in the old formal French garden after about twelve years of wear and tear.

So as around 5:15 I suggested we cook Pork Stroganoff with the PPI Roasted pork from our Jose Andreas  pork tapa dish. 

Suzette, “I know what I want to make Stroganoff Goulash!” I agreed immediately.

I suggested using egg noodles, but Suzette selected a package of Penne pasta and started a pot of water to boil it.

Suzette’s Stroganoff Goulash

1 lb. meat (beef, pork, or Chicken)

I medium onion 

4 cloves garlic

2 15 oz. cans chopped tomatoes

1 lb. mushrooms

½ cup water

10 oz. pimientos or paprikas chopped

1 Tbsp. Smoked paprika

Salt and pepper to taste

Directions

Chop the onion, pimientos, meat, and garlic and sauté  in a pot with olive oil until softened, about fifteen minutes.

Add  the tomatoes and water to the pot and simmer for 45 minutes.

When the ingredients are integrated add, the paprika, salt and pepper to taste.

Cook the mixture until their flavors begin to mix, about another 15 to 25 minutes

Add ½ cup sour cream and adjust the seasonings.

Suzette wanted a Hungarian red wine for dinner like we drank in Hungary.  She suggested Bull’s Blood which we drank with Goulash in Hungary.  

Here is some information on Bull’s Blood: "Egri Bikaver uses individual grapevine grades, separately picked, in order to produce this wine according to the 500-year-old recipe. Bull's Blood contains the best features of grapes such as Kekfrankos, Cabernet Sauvignon, Merlot, and Oporto. This wine embodies a harmony of tannin, velvetiness, and delicacy, along with its characteristic aroma. Winner of the Silver Metal at the World Wine Championships, Egri Bikaver Bull's Blood upholds the rich traditions of Hungarian winemaking." –Winery

I did not find a bottle of Bull’s blood in the basement but I did stumble upon a bottle of 2004 Marisol Colchagua Valley, Chile Carmenere Reserve.  I thought it would express the heartiness and yet velvety balance of tannins of Bull’s Blood and probably needed to be drunk sooner rather than later, so I selected it.  Suzette approved and we tasted it and it was wonderful, silky smooth, probably due being aged for 10 years, but balanced with rich tannins and rich berry notes of cherry.  We both liked it and in researching it I found that it was rated 79 by Wine Spectator and 85 by other reviewers, so not a shabby wine at all.

I had eaten so much for lunch that I only ate one bowl of Goulash, but after dinner we shared several pieces of toast smeared with Pont L’Eveque cheese that went well with the wine, but mysteriously, Dark chocolate Lindors complemented the Carmenere better than anything.  We each also ate bowls of Java Chip ice cream, while we watched the Antiques Roadshow from El Paso.

Bon Appetit