Sound outtakes...from a trip to Eastern Europe 1981, including Poland...This is authentic Hungarian Music--the sound from an enclave up there in the High Tatras Southern Poland. (much reduced in size...and of course, sized up for internet...about an hour of this exists...just a sample...much much more...wondering what it is like? Hungarian wanderers music? Right from the Caravan...You ought to see the dancing!!!-- (sound only...videos too from later trips) I can make a really great Gypsy Goulash from this trip! : Take a side of Beef (good natural beef)--cut it into chunks, Should be not hard--and not soft-- roll it in ground pepper. Take Good Hungarian Paprika--the stuff your going to have to search for is not in the regular stores. Chunk up garlic...lots of it---to keep the shape shifters away--- Cut and pound up the garlic and onions with a wooden mallet-- Why a wooden mallet? Your going to have to play the Cembalo after the meal. Add old wine---the least that is palatable in the stores (red)...and the best nature has in an open vineyard. If its a cask thats been left open---your in luck... Take this concoction and mix it together with the Paprika..Garlic--lots of it--fresh cut- and onions---mix the lot of red wine with it at the end, add special seasonings---(you have to ask me to show you)--Ok, start with Apples, and have good red grapes handy... Coat the beef--with this--allow to sit in a covered wooden container with wine up beyond the mix--kneed the concoction carefully with a wooden spoon--allow it so sit for at least two days. (covered with cloth) After two days...get fresh tomatoes, celery, more garlic and make your sauce...more paprika, and wine...more garlic, and a shot of carefully ground cloves...not too much. Mix this in a porceline pot on a stove, and gently lay open..keep the stew, going, adding wine instead of water, in 5 stages...but dont allow it to boil just cook all day...add a few onions., more garlic in stages. (might add a very little homemade vinegar after the third stage only) Tell the story of the Gypsy caravan...bring in the bell peppers---carefully selected to be the central European variety, a little tang. The sauce should be not thick-not thin..When finished after the days work...you can relax, spread the works out on a nice porcelain plate, and cover with a few fresh green pepper strips to top it off... Well exact directions of how many or how much, or how little is a matter of only a Gypsy cook...enjoy. Serve with rock solid day old handmade bread..
Posted on: Mon, 03 Nov 2014 01:46:25 +0000
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