Comments on: Segedin Goulash (Segedinský Guláš) http://www.slovakcooking.com/2009/recipes/segedinsky-gulas/ Recipes from Slovakia, food, traditions, and language lessons - Slovak Cooking Mon, 06 Feb 2012 21:44:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Adam http://www.slovakcooking.com/2009/recipes/segedinsky-gulas/#comment-11971 Adam Mon, 30 Jan 2012 15:44:23 +0000 http://www.slovakcooking.com/?p=508#comment-11971 Hi, wonderful recepy ! Im from Slovakia currently studying in the Netherlands and it's nice to cook some meals that remind me of home :) Hi,
wonderful recepy ! Im from Slovakia currently studying in the Netherlands and it’s nice to cook some meals that remind me of home :)

]]> By: Doug http://www.slovakcooking.com/2009/recipes/segedinsky-gulas/#comment-10924 Doug Wed, 21 Dec 2011 16:57:34 +0000 http://www.slovakcooking.com/?p=508#comment-10924 Thanks Tchors and Miro. I'm making it this Friday to serve on Christmas eve. Can't wait. Am making dumplings too but am a bit more nervous about making those - hope they turn out! Thanks again... Doug Thanks Tchors and Miro. I’m making it this Friday to serve on Christmas eve. Can’t wait. Am making dumplings too but am a bit more nervous about making those – hope they turn out!

Thanks again…
Doug

]]> By: Tchors http://www.slovakcooking.com/2009/recipes/segedinsky-gulas/#comment-10597 Tchors Mon, 12 Dec 2011 21:41:49 +0000 http://www.slovakcooking.com/?p=508#comment-10597 @Doug and Miro, I highly recommend preparing this ahead of time, as the flavor and texture dramatically improve after a cycle of storage in the fridge and reheating in a pan, bringing to a boil. Be sure to not overcrowd the pan during browning. It would be easy to season and prepare two single batches simultaneously in two pans and then combine them in a large pot when you add the sauerkraut. /Tchors @Doug and Miro,

I highly recommend preparing this ahead of time, as the flavor and texture dramatically improve after a cycle of storage in the fridge and reheating in a pan, bringing to a boil. Be sure to not overcrowd the pan during browning. It would be easy to season and prepare two single batches simultaneously in two pans and then combine them in a large pot when you add the sauerkraut.

/Tchors

]]> By: V.K.P. http://www.slovakcooking.com/2009/recipes/segedinsky-gulas/#comment-10488 V.K.P. Thu, 08 Dec 2011 09:48:24 +0000 http://www.slovakcooking.com/?p=508#comment-10488 NO Segedinský! Correct is Segedínsky or Szegedínsky! NO Segedinský!
Correct is Segedínsky or Szegedínsky!

]]> By: Spoqo http://www.slovakcooking.com/2009/recipes/segedinsky-gulas/#comment-10439 Spoqo Tue, 06 Dec 2011 11:35:32 +0000 http://www.slovakcooking.com/?p=508#comment-10439 Hi there..just wanna share one of my experience - I personaly use "sladka smotana"- "whip cream 20-30% fat" instead of sour cream..sauerkraut it's sour enough itself so by adding the whip cream you will get nice sweet&sour taste..even more smooth:) p.s. don t forget the caraway - it's against farting:)) Hi there..just wanna share one of my experience – I personaly use “sladka smotana”- “whip cream 20-30% fat” instead of sour cream..sauerkraut it’s sour enough itself so by adding the whip cream you will get nice sweet&sour taste..even more smooth:)

p.s. don t forget the caraway – it’s against farting:))

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