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Thread: OK to use bacon fat in this goulash recipe? page

  1. #1
    glorth2's Avatar
    glorth2 is offline Senior Member
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    OK to use bacon fat in this goulash recipe?

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    I'm going to try making this tonight:
    Rich and Hearty Hungarian Goulash | Mark's Daily Apple

    It calls for 1/4 cup of fat. I have butter, olive oil and coconut oil but no lard or tallow. I am making bacon this morning though and could use that. WHat do you think? Thanks!

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    eKatherine's Avatar
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    Go for it. My understanding is that the national cooking fat in Hungary is goose grease anyway.

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    drjoyous is offline Senior Member
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    You even need to ASK???? it's awesome....

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    glorth2's Avatar
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    OK, for perhaps another stupid question. Should I be draining the pot of the fluid (mostly water I think) that is a result of browning the meat? I usually would so as not to boil the meat.

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    cori93437's Avatar
    cori93437 is offline Senior Member
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    Quote Originally Posted by eKatherine View Post
    Go for it. My understanding is that the national cooking fat in Hungary is goose grease anyway.
    I suddenly want to go to Hungary...
    *goosefat-drool*

    Although, I do have duck and duck fat in my own fridge right now.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


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    Kata's Avatar
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    Actually, pork fat is more common in Hungarian cooking than goose. Bacon fat would be perfectly appropriate. It's what I use for all Hungarian dishes. Mark's recipe actually looks pretty authentic, but I would kick it up a notch by crumbling the bacon back into the soup at the end. Also, and this is VERY important - take the pot off the heat before adding the paprika, because paprika burns easily. So, add the paprika and then the stock, then put it back on the heat. I would also add the garlic during the last 5 minutes of cooking as well. Jo etvagyat!

  7. #7
    glorth2's Avatar
    glorth2 is offline Senior Member
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    PrimalCon New York
    This is the 2nd MDA meal I made in 2 weeks that came out perfect. Just curious about dumping the meat juices out.

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