I find most cookery books have unnecessarily complicated recipies. I like simple dishes. I make a large pot of goulash with knödel at least once a month, and it´s the easiest and fastest thing in the world to make. Ok, it has to cook for three or four hours, but while it´s doing that I can do other things. Like reading this cookery book. And I always think I´ll put some of it in the freezer for later, but I end up eating goulash every day for a whole week. Because I LOVE it. I can´t imagine anything more comforting for the body or the soul.
After having read this one, I am tempted to try cooking larger chunks of meat, like a classic tafelspitz or an English roast beef with Yorkshire pudding. There are more exotic things in this book as well, like Zilzil alecha from Ethiopia or Vindaloo, but that´s not for me. Our neighbourhood restaurant Harnet serves excellent Eritrean slow cooked meals with traditional injera. No point in making at home what I can get better and cheaper from someone else. And I´m not too crazy about Indian food, but if I had been, we have a good Indian restaurant in town as well.
|This evening´s dinner|
And perhaps carrots in goulash is not entirely kosher, but it works for me. If you like old-fashioned cooking this is an excellent book.