My Mom's "Erbsoße" (pea gulash)

 

 

This is one of my childhood favorites and still is. The dark and meaty flavor is just unbeatable.

Ingredients:

  • 1 Tbsp margerine
  • 1 Tbsp oil
  • 200g gulash (half beef/half pork)
  • 1 small onion - diced
  • 2-3 cups water
  • 2 cans peas (or 1 big can)
  • 2 Tbsp dark "Soßenbinder" (or corn starch)
  • salt, pepper to taste
  • cayenne pepper to taste

 

Preparation: 

Heat up the margerine and oil in a big pot. Dice the gulash in big chunks and add to the hot oil. Brown the meat from all sides for a few minutes. This is the important step as it will give the dish its deep flavor. Add the onions and fry for a few minutes. Don't let the onions turn brown. 

Fill up the pot with water, so that the meat is covered. Let it simmer for about 1 hour till the meat is soft. 

Add the peas and bring to a quick boil. Slowly add the "Soßenbinder" bit by bit, let boil for a minute and stir well. Don't add too much, it takes some time till the sauce thickens. If the sauce is too thick, add some more water. 

Season with salt and pepper. 

Serve over mashed potatoes and sprinkle with some cayenne pepper. 







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My Mom's "Kartoffelbrei" (mashed potatoes)

 

 

My Mom's mashed potatoes are light and creamy, not too heavy and not too creamy. And it tastes absolutely amazing, you can really taste the potatoes. 

 

Ingredients:

  • 6 medium large potatoes
  • 2 liter water
  • 2 tsp salt
  • 1-2 Tbsp butter (or margarine) 
  • 1/4 - 1/2 cup milk (warm)
  • possibly more salt 

 

Preparation

Prepare a normal mashed potatoes, but make the mash not too soft. If you use it for the "Erbsoße" or "Kohlsauce", you will pure the sauce on top of it and therefore, it's better if the mash is not too soft. Salt is only added to the salt water, but if you still need more salt in your mashed potatoes, add it to the warm milk or at the end and stir with a spoon.

Peel the potatoes and boil them in salted water for about 20 minutes till they are soft. Drain. First, mash the potatoes with a hand masher. Then, when the potatoes are already pretty smooth, use an electric mixer and keep mixing further. Now, add the butter and mix. Add bit by bit the warm milk and keep mixing. Stop adding milk, when the mash is smooth and has the consitency you prefer. 




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