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Goulash..... Finished with compound butter?

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Hi there, an "Uncle" of mine (old family friend) used to make this wonderful Goulash when I was a kid. He used to finish it with compound butter right before serving it. He was never one for writing down recipes or instructions. I have asked everyone in the family if they knew what he made the compound butter out of and no one has any ideas. Are there any of you hounds out there know of a similar practice or some ideas as to what may be in it? Thanks for your help!

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  1. Parsley, chive, onion, and garlic possibly?

    1. Are you asking how to make compound butter or what to put in it?
      Do you have any recollection of the flavor? It could be any of many, many things.

      2 Replies
      1. re: monavano

        I know how to make compound butter. My cooking forte is not in Hungarian (although Uncle Z was Turkish), i was young and he added it directly to the goulash before serving it. I was wondering specifically: If anyone with experience in this style of cooking has any knowledge of such an addition or maybe some insight as to an herb blend to be used in the making of the compound butter.

        1. re: Lenox637

          My family does have Hungarian roots.

          I am not an expert but have been "exploring" various dishes, recipes and techniques from the German-Austria-Hungary region for years. I've never seen compound butter added to goulash. As somebody else mentioned, often noodles or dumplings are coated with butter before serving and sprinkled with dill or poppy seeds. Occasionally chopped dill or dill pickles are added to goulash. Could the compound butter have included dill?

          Caraway seeds are often used in the cooking of Hungarian foods, not necessarily for finishing though. I've also had some German versions of goulash soup that were pretty heavy on rosemary and/or thyme.

      2. The obvious would be aromatics or herbs....but to my inquisitive mind, I wonder if he didn't apply them to the noodles, rather than the Goulash? Either way....the addition of butter is always better and can pull a sauce together.

        1 Reply
        1. re: fourunder

          Just a thought to add on for the OP- to finish with butter, turn the heat off and add a knob or two of butter to slowly melt and make the sauce glossy.
          You can add fresh herbs to serve, in the manner of a gremolata.