I actually tried to post on Wednesday–I really did! My computer wanted to update, however, and so my open windows were just thinking and thinking and refusing to go anywhere, and I didn’t have it in me to wait out the updates. I went to bed.
Unfortunately, I’m even more tired tonight. It was my older girlies’ dance recital, and my hubby has been out of town (he just got back–wahoo!), and–wow. I’m not even sure WHY I’m so exhausted. Here, then, is my abbreviated review of Monday night’s new recipe for Saucy Hungarian Red Potato Goulash:
- If you choose to be overly generous with the potatoes, be prepared to compensate. There’s barely enough liquid to cook them through as it is, and the recipe more or less warns you of that.
- Truely caramelizing the onions takes far longer than it claims, but it definitely adds to the flavor. Unfortunately, the subsequent cooking in chicken broth wipes out the texture aspect.
- I used smoked paprika–and I’d do it again. I can’t help but wonder, though–are there other Hungarian herbs and spices I don’t know about? Because recipes that say they’re Hungarian all seem to be pretty heavy on the “Paprika is my main flavor” idea.
- Taking the time to make sure the medallions of sausage get a nice sear on each side will pay off. If you’re too worried about getting kids fed and moving on to other things to be that careful, it’s still fine, but you’ll notice the difference.
- Bottom line? My kids mostly gave it a thumbs middle. I liked it, but I’m not sure I liked it quite enough to make it again if they don’t love it. My hubby was getting ready for his trip and not super hungry, though, so I might make it again and see if his vote tips the scales.