Last week at one of the cheaper (this being overall relative here in Iceland), I saw a woman buying lamb hearts. In the check out lane I asked her what she did with them, or rather, how she prepared them. She said there are hundreds of ways, just sauteing them butter is one way, that is quite good. I have eaten stags heart, which we way over cooked, but I liked it, so one day very soon I will try the hearts. It is in my opinion a real shame that we don´t often use the insides. I hope it goes into things like dog food or cat food, but personally I have nothing against eating other meats. Sure I have a limit. I doubt I would eat cat or dog more than once.
I heard a story just recently, about eating weasel in Vietnam and wonder what I would do. I have eaten bugs, stags heart, and horse sausage and steak, whale...I will try most everything once although I have drawn the line at shark.
So in light of this we get to the meat/heart of the matter. One of the other cheapish food stores had a sale on pony meat this weekend. I thought about it, especially after the whole horse meat ordeal last fall in Europe where they found horse meat in food that was not supposed to have them. I like the horse meat sausages we have here and mortadella is also quite good. So a long way into this story, I decided to try making Hungarian goulash with horse meat or more specifically pony meat. I figured if it was a really strong flavor the goulash would take care of that. (I know I know I have a few friends who would be very mad at me, those who love horses, don´t get me wrong I love horses, I know how to ride and would do it more often if I could afford it, maybe if I eat more horse I can). Horse meat is much cheaper than beef, which I almost never buy anyway and lamb which I love and I have no plans to give up red meat anytime soon. So at the store I bought one pound of (1/2 kg) of folalda (pony) gulas (stew meat), some tomato paste, a red pepper, beef bouillon and some sour cream.
Home I went with a lot more than just these things as it was the shopping outing for the week. Then I did work (listened to a focus group interview and took notes and cleaned the kitchen). Finally, I got to the task of cooking the goulash.
Pony meat goulash
2 tbsp butter
1 tbsp bacon grease
1 onion coarsely chopped
2 carrots chopped
the afore mentioned pony stew meat
3 tbsp of spelt flour mixture with salt and pepper to coat the meat.
2 tbsp hungarian paprika
1 tbsp smoked hot hungarian paprika
1 1/2 cup of beef broth bouillon
2 tbsp of tomato paste
1 tsp majoram
1 cup sour cream or greek yoghurt
1. heat fats in a pan over medium heat and brown onions in the fat
2. Add carrots and saute quickly
3. Roll meat in the flour mixture and brown with the onions and carrots. (I had intended to put some garlic in but forgot. I would put it minced in after I browned the meat otherwised).
4. Add a 1/2 cup of leftover wine if you have it pour in about 1/2 of the bouillon and scrape the bottom of the pan to get the good stuff up. Then add the rest of the liquid and the tomato paste. stir well and lower heat to a light simmer.
5. Take the dog for a walk, since he has been barking at the washer and the vacuum.
6. Stir again and put water on for noodles, flat ones egg noodle are the best.
7. Right before serving stir in the sour cream, just make sure the sauce isn´t too hot or the cream will separate.
Serve with a fresh salad and a light dressing...
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