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  #21  
Old 11.11.2017, 11:44
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Re: In search of good casserole recipes

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For something like this?

That's "Voressen" (in one-inch cubes or so), "von der Schulter" (shoulder[blade]) or "Bruststück" (brisket I guess). Depending on the shop (Lidl and Aldi among others) it may be called "Ragout" instead as Voressen is a Swiss German term.

"Siedfleisch" (Sied-fleisch) has its name from "sieden" (boil), typically to make something soup-like because it's less tender thus requires extended boiling/simmering (think 3-4 hours). A remotely related term is "Suppenhuhn", chicken that are used to make a chicken-based soup with.
haha yes for exactly that recipe!!!! That's funny.

Ok thanks... so Siedfleisch seems to be the wrong thing for casserole! Thanks for that.
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  #22  
Old 12.11.2017, 13:06
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Re: In search of good casserole recipes

Here are some other ideas for your Rolls Royce of oven ware, I'm sure these will be on the net

Goulash (Guyas in Hungarian) with boiled spuds...from many visits to Budapest


Beef stew with chorizo (served with smash or rice) picked up on a trip somewhere


Beef stew with dumplings hmmmm memories of trips down to England when a youngster


Salted pork belly, black pudding and butter bean stew, also nice with chorizo added to it


Pot-au-feu quintessential French farmhouse beef stew containing marrowbone, carrots, turnips, leeks, celery, onions.
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  #23  
Old 13.11.2017, 10:12
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Re: In search of good casserole recipes

I wouldn't use a casserole for goulash and pot-au-feu, an ordinary pot works just fine, especially for the watery pot-au-feu.
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  #24  
Old 13.11.2017, 10:42
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Re: In search of good casserole recipes

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I wouldn't use a casserole for goulash and pot-au-feu, an ordinary pot works just fine, especially for the watery pot-au-feu.
The pot pictured in the OP works quite happily for casseroles, stews, soups and everything. Equally good in the oven and on a stove top.
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  #25  
Old 13.11.2017, 11:21
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Re: In search of good casserole recipes

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I wouldn't use a casserole for goulash and pot-au-feu, an ordinary pot works just fine, especially for the watery pot-au-feu.
My thoughts too, we always use a big pot. To think that the traditional goulash is actually cooked like this

https://en.wikipedia.org/wiki/Cauldron
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  #26  
Old 13.11.2017, 12:45
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Re: In search of good casserole recipes

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The pot pictured in the OP works quite happily for casseroles, stews, soups and everything. Equally good in the oven and on a stove top.
Rachel is talking about "oven ware".
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  #27  
Old 13.11.2017, 12:52
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Re: In search of good casserole recipes

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Rachel is talking about "oven ware".
...but referring to the OP (your Rolls Royce of oven ware) which is dual purpose (I have a couple).
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  #28  
Old 13.11.2017, 14:28
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Re: In search of good casserole recipes

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...but referring to the OP (your Rolls Royce of oven ware) which is dual purpose (I have a couple).
"your" in a general sense, as in "one's". It would make little sense to address the OP as that post is more than seven years old.
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  #29  
Old 13.11.2017, 21:19
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Re: In search of good casserole recipes

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Goulash (Guyas in Hungarian) with boiled spuds...from many visits to Budapest.
The Hungarians call the stew "Pörkölt" - you must have had "Gulyasleves" which would translate into Goulash-Soup.
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  #30  
Old 13.11.2017, 21:59
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Re: In search of good casserole recipes

I don't cook goulash over an open fire, just in a large pot on a stove. Actually slow cooked goulash in a regular pot is the best.
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  #31  
Old 14.11.2017, 09:31
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Re: In search of good casserole recipes

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I don't cook goulash over an open fire, just in a large pot on a stove. Actually slow cooked goulash in a regular pot is the best.
Mom (she's an excellent cook) says that goulash (the meat in the stew) needs to be slightly burned. I've always categorised that under "urban legend", am I right?
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Old 14.11.2017, 09:49
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Re: In search of good casserole recipes

Baked beans/dal/whole lentil curry from scratch
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  #33  
Old 14.11.2017, 10:12
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Re: In search of good casserole recipes

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Mom (she's an excellent cook) says that goulash (the meat in the stew) needs to be slightly burned. I've always categorised that under "urban legend", am I right?
Doubting yer mum??? There's a special place for that kind of son.

The meat taste comes from the browning. Burned, no. Really well browned, certainly.
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  #34  
Old 14.11.2017, 11:06
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Re: In search of good casserole recipes

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Mom (she's an excellent cook) says that goulash (the meat in the stew) needs to be slightly burned. I've always categorised that under "urban legend", am I right?
According to Felicity Cloake at the Guardian this is the number 1 tip from her list of top ten things a cook should know...
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  #35  
Old 14.11.2017, 11:10
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Re: In search of good casserole recipes

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I don't cook goulash over an open fire, just in a large pot on a stove. Actually slow cooked goulash in a regular pot is the best.
Same here.

I know Hungarians who cook it oven an open fire when they are at their countryside homes, it must be really, really tasty.
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Old 14.11.2017, 11:28
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Re: In search of good casserole recipes

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According to Felicity Cloake at the Guardian this is the number 1 tip from her list of top ten things a cook should know...
That's not burned.
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Old 14.11.2017, 16:08
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Re: In search of good casserole recipes

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Mom (she's an excellent cook) says that goulash (the meat in the stew) needs to be slightly burned. I've always categorised that under "urban legend", am I right?
Indeed. Not really really burned but roasted, it seals the juice in. Crappy thin pots are the bestest for goulash. The edges need to crispen for goulash. Just 10sec for sweet paprika powder to turn (and smoked paprika, I add too), otherwise it is bitter. Then liquid and stirring. One cannot do a decent goulas in a shiny teflon stuff. The onions have to turn a tiny bit too, very lightly. Not sure if my terminology makes sense...but voila. Long slow cooking until the beef falls apart. I actually prefer goulash made of large tough turkey and with čubrica and summer savory.
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  #38  
Old 14.11.2017, 18:43
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Re: In search of good casserole recipes

How do use this casserole, it is oval, and cooking plates are round ???
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  #39  
Old 14.11.2017, 19:27
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Re: In search of good casserole recipes

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Mom (she's an excellent cook) says that goulash (the meat in the stew) needs to be slightly burned. I've always categorised that under "urban legend", am I right?
Your mom is right - it must been "burned three times" - burned means slightly dry. Thats the secret to a good Pörkölt! I'm quite good at it. Had no leftovers ever :-)
Since my mom and dad were godparents to two hungarian girls who had fled Hungary, we were awarded to use the tiny weekend-house of the family which was in a suburb of Budapest.

Those were our favourite holidays because we could eat out and choose from the menue freely because everything was so cheap! We never eat out in Switzerland, too expensive for five hungry kids. Went to the Opera and our favourite spot was the tanc-house with Hungarian folk dances on the program. Loved it!
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Old 14.11.2017, 19:49
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Re: In search of good casserole recipes

Igen...tudom...buta vagyok
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