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Hungarian Goulash side dish?

sparkalina Jan 27, 2008 05:35 AM

Hoping someone can help me here. I already have a great goulash simmering away on the stove for dinner tonight. Planned on 8 people. Now, at the last minute, 4 more will be joining us and I don't have time to add to it, or start another pot. I am already planning on serving it over egg noodles. What sort of side dish can I add that would go well with it? Please help...dinner is at 4!

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  1. TrishUntrapped RE: sparkalina Jan 27, 2008 05:38 AM

    Red Cabbage and Apples perhaps?

    A recipe below:

    http://allrecipes.com/Recipe/Red-Cabb...

    2 Replies
    1. re: TrishUntrapped
      n
      Nyleve RE: TrishUntrapped Jan 27, 2008 07:30 AM

      A cucumber salad, something cabbagey (I wouldn't do red cabbage and apples, though) that's a litte tart or oniony - maybe just a simple saute of green cabbage and onions, oh - and some deliciously overcooked green beans. Don't forget the bread.

      1. re: TrishUntrapped
        iL Divo RE: TrishUntrapped Oct 12, 2012 12:47 PM

        yep sweet and sour red cabbage and thin sliced crisp tart apples like at North Woods Inn Arcadia, Ca
        soooooo stupidly delicious

      2. s
        smartie RE: sparkalina Jan 27, 2008 05:42 AM

        buttered and caremelised carrots and onions?

        Mashed swede,parsnips and carrots?

        1. Karl S RE: sparkalina Jan 27, 2008 08:16 AM

          This classic Marcella Hazan recipe for smothered cabbage (cavolo sofegao) in the Venetian style.

          Finely shred a couple of pounds of green or white or savoy cabbage. In a heavy pot (with a cover), saute a finely chopped onion over medium heat in a quarter cup of olive oil until the onion starts to color, then add a clove or two of chopped/minced garlic. Then add the cabbage and toss around. When it's good and coated, add salt and black pepper and a tablespoon of red wine vinegar. Mix well, and turn the heat down to low and cover. Stir occasionally over the next 90 minutes, and add a tablespoon or two of water if it gets too dry.

          I found the leftovers blend magnificently with linguine fini. So you can use a small portion of linguine fini (1-2 oz dry) and amplify with as much cavolo sofegao as you like! Either a garlic/oil sauce or butter/parmesan sauce. Which makes sense when you realize the central European tradition of marrying egg noodles and shredded cabbage or sauerkraut (Venice was governed for a time by Austria-Hungary in the 19th century).

          3 Replies
          1. re: Karl S
            n
            Nyleve RE: Karl S Jan 27, 2008 09:48 AM

            That sounds fantastic. My mother used to make a similar dish. And cabbage noodles is probably my very favourite thing in the universe. I realize it's probably too late to mention it now, but you could (in the future) serve the goulash with cabbage noodles. Grate a head of cabbage and toss with salt in a colander or bowl to draw out the water (leave for about an hour). Squeeze dry by hand and saute in some kind of oil or fat over low heat for a VERY LONG TIME until golden brown and almost caramelized. Salt and pepper and toss with cooked noodles. Stupendously delicious for something so simple.

            1. re: Nyleve
              Karl S RE: Nyleve Jan 27, 2008 11:44 AM

              Do you add poppy seeds to your cabbage noodles? (And this, folks, is a perfect use for duck or goose fat or real lard...)

              1. re: Karl S
                n
                Nyleve RE: Karl S Jan 28, 2008 06:01 AM

                Never added poppy seeds but it could be a good touch. For me, that dish is the ultimate comfort food. Hungarian Kraft Dinner, if you will.

          2. chef chicklet RE: sparkalina Jan 27, 2008 03:26 PM

            Peppers, take baby peppers, from Trader Joes, and stuff. Stuff them with mushrooms, or meat,and add cheese, tomato sauce.... I'd also do like I did last night, just made the sauce streeeeeeeeeeeeettttch/ and add more pasta, and it was more than fine.

            Cauliflower, acorn squash, broccoli all can be roasted so very well. I always have these around, just so I can do this!

            1. sparkalina RE: sparkalina Jan 30, 2008 05:54 AM

              Thanks all for the ideas! I went with 2 incredibly fresh loaves of crusty bread and a ton of green beans pan sauteed in butter. apple strudel for dessert.

              I am looking forward to trying some of these cabbage recipes when I have more time!

              1. s
                Springhaze2 RE: sparkalina Jan 30, 2008 08:02 AM

                I know this reply is days after you served the dinner, but a good way to stretch goulash is by adding sliced red, yellow or orange peppers and some more onions. You could also throw in a potato or two cut into cubes.

                As for side dishes, something simple like green beans are perfect. Also cucumber salad and good rye bread.

                1. b
                  BiggusDickus RE: sparkalina Oct 12, 2012 12:44 PM

                  Grits go great!

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