Hans’ Pork Goulash With Peppers & Pasta Pearls

> > > Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me. While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is […]

Gulyásleves (Hungarian Goulash Soup) (Hungarische Gulaschsuppe)

> > As  I get older, I sadly realize that many of the dishes I took for granted and did not appreciate in my younger years only continue to exist in my memory and are forever gone in my daily life. Many dishes I remember from my years growing-up in Germany have vanished from my surroundings. Especially […]

Hungarian Beef Goulash

> > Today  I combined breakfast, lunch and dinner all into one fabulous meal. (I did however have a few fruits throughout the day). Goulash is one of the dishes which were a staple in the South of Germany when I grew up and it was enjoyed in most homes and simple and even fine restaurants frequently. Goulash is quite […]

Ungarischer Rinder Gulasch (Hungarian Beef Goulash)

> > In  my opinion, one of the best way’s to prepare a tough beef cut is to transform it into Paprika Gulasch  (Paprika Goulash or Hungarian Goulash). While there are  many great and not so great recipes out there, the basic principle to a great goulash is simple: Same amount of onions and meat by […]

Hans’ Delicious Tandoori Chicken

: : : : : : : : When I was a chef it was essential for me to teach my cooks, then later my students at Le Cordon Bleu, recipes of dishes which were as authentic to their classic origin as possible. Especially during my many years as a teacher and program chair at Le […]

Beef Stew With Potatoes, Peppers And Tomatoes

: : : The original dish I wanted to cook was Hungarian Goulash, which is one of my favorite dishes. However, when I started to gather the ingredients, I realized that I did not have enough onions and paprika powder, not enough thyme leaves, lemon peel and caraway seeds in my pantry. Since I did […]

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon-Soße Und Semmelknödel)

> > > The texture of beef neck is absolutely stunning. I wish I’d be able to buy just a slab of the meat, without the bones. That would make the perfect goulash or braised roast. In the meantime, I’ll just have to make do with the neck bones and the meat on them. They […]

Sliced Beef Shanks Braised In Merlot

> Shank’s of beef, veal, lamb, or game is perfectly suitable to be braised slowly in wine. The cooking liquid and gentle heat of slowly simmering breaks down the collagen, producing a wonderful texture and great flavor, unlike any other part of the animal. One can use the shank meat for stews, soups, goulash, bulalo, […]

Szegediner Gulasch (Székelykáposzta / Székelygulyás)

> > Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine). The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city […]

Rösti With Mushrooms In Cream

> > Life  is all about the crispy bits………….. 🙂 Most folks would probably agree with this statement, especially when we’re talking food, and of course especially when we are talking fried, baked or sautéed  potatoes. And, in my own, humble opinion, of all the great potato dishes, the undisputed king is “Rösti”. Crispy on the […]