This recipe for Czech Goulash (the Real Thing) brings together 2 lbs cubed beef, about 1/2 inch, 2 lbs of cubed pork, about 1/2 inch, 2 tablespoons oil, to brown your meat in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 8 servings.
Janosch is the famous author of the stories about the little Tiger and the little Bear. I got cookie cutters in the shape of the tiger, the bear, the rabbit with the fast shoes, the wide-mouth frog and the tigerduck from my mother, a present for St. Niklaas. This is the first recipe of two, the other is Recipe #271116
One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these “Butterhorns”, an aunt on the other side called her version “Schnecken” and I have seen versions of this also under “Rugelach” or “Rululach”. It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)
Just what the name implies – these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
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