Have you ever wondered how to get, keep, and lose a man? I think I may have stumbled across the answer while searching the web for all things Gabor. Traveling Boy has an article that references a recipe from Zsa Zsa Gabor called Dracula Goulash.
He quotes Zsa Zsa as saying, “Dahlings, this is the dish I use to catch a man. And if I want to get rid of him I stop making it. It’s one of Hungary’s national dishes and it’s so good that even when you serve it with caviar, your guests will rave about the goulash. Try it, it’s my favorite.”
My significant other is very accepting of my Gabor obsession, usually nodding his head and rolling his eyes as I tell him of the latest tidbits I’ve uncovered. But when I read him this recipe his eyes watered, his mouth drooled, he hugged me tight and said, “All my favorite things!”
So how do you make this goulash aphrodisiac? Keep scrolling and find out.
- 2 red onions, sliced
- 3 lbs. stewing pork
- 3 lbs. stewing beef
- 2 smoked Hungarian (or Polish) sausages
- 4 pounds pre-washed sauerkraut
- a handful of caraway seeds
- Hungarian red paprika
- 2 cups of sour cream
- olive oil or butter
- salt and pepper to taste
- fresh parsley
- bottle of red wine
Get a big stewing pot.
Finely chop the red onion and saute with olive oil or butter until translucent. Add the pork and beef. Season with salt, pepper and three tablespoons of paprika (you must use Hungarian paprika or don’t bother making this dish).
Turn the meat mixture and cook for 10 minutes. Add more paprika and 1/2 small container of caraway seeds. Pour in a bottle of red wine. Cook out the alcohol.
Wash and drain four pounds of good quality sauerkraut in a colander. Add to the meat mixture, cover and stew for about 2 hours.
Cut sausages into half inch pieces and add to mixture and bring up to heat. Add enough paprika to make the stew red. Cover and cook for 15 minutes.
Add a cup of sour cream. Stir in and adjust seasonings.
Serve in bowls garnished with sour cream and a little chopped parsley. Serves 10 hungry Americans or 8 dieting Hungarians.
“Dahlings, make sure you serve Dracula Goulash with a rich red wine. In Hungary we serve it with Bull’s Blood wine. And watch out, this dish will stir you man’s blood as well. Enjoy!”