I attempted to make Zsa Zsa Gabor's Dracula Goulash tonight and in the end I modified it so much it bears little resemblance to hers. http://travelingboy.com/archive-travel-wendy-zzgabor_goulash.html
What she had to say about this dish, "Dahlings, this is the dish I use to catch a man. And if I want to get rid of him I stop making it. It's one of Hungary's national dishes and it's so good that even when you serve it with caviar, your guests will rave about the goulash. Try it, it's my favorite."
Also "Dahlings, make sure you serve Dracula Goulash with a rich red wine. In Hungary we serve it with Bull's Blood wine. And watch out, this dish will stir you man's blood as well. Enjoy!"
I made two modified versions, one vegetarian. Neither will stir anyone's passions, but it was enjoyed by the members of my family who like sauerkraut.
Zsa Zsa said this will "serve 10 hungry Americans or 8 dieting Hungarians" but I halved the recipe as it was just way too much food. Half was more than enough for 3 adults for dinner, leftovers, still had half of each version to freeze.
The original recipe and my modifications in brackets:
2 red onions,sliced [white onions because that's what I had]
3 lbs. stewing pork [1.5 lbs]
3 lbs. stewing beef[omitted. Replaced with sliced baby carrots, julienne mini sweet peppers, and in vegetarian version one small yellow squash]
2smoked Hungarian (or Polish) sausages [1 Polish sausage about 10 oz]
4 poundspre-washed sauerkraut [1 28 oz jar]
a handfulof caraway seeds [small palm-full]
Hungarianred paprika [The instructions say to use only Hungarian paprika or don't bother making it, but I just pretended the McCormick paprika in my spice cabinet came from Hungary]
2 cupsof sour cream [aprox 1 cup]
- olive oil or butter [both]
- salt and pepper to taste
bottle ofred wine [I had little bottles of red so I used one in each version with a 2 cups of vegetable broth]
- Diced tomatoes
- Tomato sauce
- Egg noodles
I have a vegetarian in my family so I made two pots, the recipe is the same except for the addition of meat to one.
I sauteed the onions, vegetables, and pork in oil and butter (a little butter for flavor and oil to up the smoke point.)
Salt, pepper, paprika, and caraway seeds and once the pork was cooked and onions translucent I added the wine. Let it cook down for about 10 minutes on low heat and then added the diced tomatoes, sauerkraut and 2 cups vegetable broth and the sour cream to each pot
Simmer for about an hour, stirring occasionally. While stirring I noticed sauce wasn't thick enough so I split a can of tomato sauce between the pots. This worked, gave it the consistency of stew base.
I served over egg noodles with crescent rolls on the side.
It completely veered from her original as that called for no tomatoes or veggies besides sauerkraut, but tbf it's hard to make a vegetarian version of a recipe that calls for 6 lbs of meat plus 2 sausages.