For today’s Wiener Wednesday, we have a reader-submitted recipe!
Paris B. sent me a selection of Frankfurter Recipes from the 1979 edition of the Woman’s Day Encyclopedia of Cookery. I own a set of the 1966 edition–I’m wondering how much they changed in 9 years.
The chapter on the humble frank begins as such:
FRANKFURTER–Frankfurters (or wieners or hot dogs) are a type of sausage. They are made from beef, pork and sometimes veal or combinations of these meats. The meats are combined with seasonings and curing nitrates and in some cases, fillers; then stuffed into casings, smoked, cooked in steam, and quickly chilled. Although recipes vary, in general those labeled “all meat” are a combination of beef and pork but without fillers. Those labeled “all beef” contain only beef, are sometimes Kosher and frequently heavily seasoned with garlic. A large percentage of those sold in modern meat markets or food stores are called “skinless” as the cellulose casing is removed after they are fully processed, giving a more tender and more uniform product than those stuffed in animal casings. Sizes vary from the one-bite cocktail size to the “mile-long” twelve-inch frankfurter. The most common size is about six inches. Frankfurters are extremely versatile and easy to prepare. they may be barbecued, boiled, braised, broiled, fried, roasted, or steamed; used alone or with other foods, whole, sliced, or in chunks.
Note: Who calls a footlong a “mile-long?” Has anyone ever heard that term?
There were many weenies to choose from, but I selected Frankfurter and Sauerkraut Goulash.
I picked this one because:
- I already had all of the ingredients on hand.
- It’s GOULASH. I just love that word. Say it with me–GOOOOO-LAAAAAASH.
However, this goulash seemed weird to me. SAUERKRAUT?
And where the hell is all the paprika? What a paltry amount.
So….I took a gander in the DiS1972 archives and apparently I have no idea what the hell a goulash is.
Card no. 24 didn’t read as goulash to me:
But somehow card no. 81, with its sour cream-based gravy, did:
WHICH ONE IS RIGHT?
Wiki, please!
Goulash, is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Wikipedia
Main ingredients: Meat, stock, noodles, vegetables (especially potatoes), paprika, spices
So if, we’re gonna determine what is or what is not goulash on that definition, then…OMG…could it be….is no. 24…right?
Here’s the finished Frankfurters and Sauerkraut Goulash on top of some egg noodles:
Well, paint me green and call me Gumby!
This wasn’t bad! It was 100% completely edible and non-offensive.
And totally counts as a goulash. Which, to be honest, I think we can now call most meat-based saucy dishes, regardless of whatever else is in it.
Go figure.
I have that 1966 set of recipe books!
My grandma used to make a soup-ish thing with V-8, macaroni, and ground beef that she called goulash. A little research showed that it’s a midwestern thing, more properly called “American goulash.” There are a LOT of things called goulash, apparently!
Yes! Totally remember the slogan “home of the mile long!” at either Callahan’s or Hiram’s in NJ… dueling, adjacent hotdog places + if remember correctly Anthony Bourdain was a Hiram’s guy… generally Callahan’s was more for families + Hiram’s was for bikers 🍺.
I always figured that paprika made it goulash and sour cream made it stroganoff. ; ) *Nods to my Hungarian and Russian heritages.*
(And not gonna lie, I laughed like a teenage boy at, “The average size is six inches.”)
OMG, it took a lot of strength to not make comments regarding size. OH, the places I’d go. LOL
Gosh, I feel so honored to be mentioned in your blog and just tickled that you decided to make one of those recipes! The Goulash recipe actually looks pretty good and has everything I like in it, and I liked your use of fluffy egg noodles as a base. I don’t think I’ve made that one, so I’ll have to give it a try. I’ve actually been craving franks lately and tried an artisan brand, Miller’s, that I thought was really great. Thanks for another fun Wiener Wednesday!