How many fingers does it take to make goulash??

[schmittie]

TWO! Why so?

Well, like many of you, I'm stuck inside. Freezing rain has been falling for hours. It is pretty though.




So, Mrs Schmittie and I decided to do one of our favorite dishes. Venison goulash.




First, I cubed the meat.



While she cut the veggies. Although the Mrs has had her Ladyfinger for a while, this is the first time she has really used it. She loved it! I got her hooked.




Then I floured the venison and browned in a pan.



Then set the meat aside. Add veggies and sauté.



Once they are soft, add a bit more flour, stir and cook. Add the meat and liquids. (Beef broth, tomatoes, tomato purée)



Currently it's simmering on the stove. In an hour or so, I'll add the potatoes, mushrooms, etc and give it a little more time. Our 'his and hers' Fiddlebacks did just fine. The combo of the Ladyfinger and Bushfinger works well for kitchen duty.

I'll be back in a bit. Time for another beer by the fireplace.

 

[Joe Duder]

Looks good Schmittie! That Four Roses is some good stuff. Wish I had a slug of that right now.

 

[schmittie]

Thanks Duder.

I'm callin it done. I'm starving!!



We don't need the knives for this part. Just a spoon and plenty of room in our bellies.

The weather is nasty, cold, and icy, but it's warm in Schmittie's house. I hope it's warm in your's too.

 

[MajorD]

Were just starting to get the same freezing rain up here.

It looks amazing Schmittie! I have two inner loins marinating tonight for tomorrow's dinner. You just made the anticipation even more intense!

 

[newyork]

That's so cool and looks delicious.

 

[Mistwalker]

Awesome post bro! Very nice two-finger action going on there, and that gulash looks awesome! Good work getting the missus in on the Fiddleback goodness, just becareful, it can become a slippery slope Lisa's favorite colors are blue and yellow, so she has been eyeballing the new Recluse really hard.

 

[Omega Leather Works]

Ha your idea of goulash is completely different from ours, but that's what makes it goulash.

I'm not seeing much patina, are either of those stainless?

I haven't eaten venison in many years, but looking at that makes me (very) hungry. :thumbup:

 

[VANCE]

nice job
thanks

 

[schmittie]

Were just starting to get the same freezing rain up here.

It looks amazing Schmittie! I have two inner loins marinating tonight for tomorrow's dinner. You just made the anticipation even more intense!

Thanks Major. I bet those inners will be great!

That's so cool and looks delicious.

Thanks NY

Awesome post bro! Very nice two-finger action going on there, and that gulash looks awesome! Good work getting the missus in on the Fiddleback goodness, just becareful, it can become a slippery slope Lisa's favorite colors are blue and yellow, so she has been eyeballing the new Recluse really hard.

Thank you Mist. And I see what you mean. I'm just glad the missus finally got her own! It would be a very different environment if she didn't understand it.....

Ha your idea of goulash is completely different from ours, but that's what makes it goulash.

I'm not seeing much patina, are either of those stainless?

I haven't eaten venison in many years, but looking at that makes me (very) hungry. :thumbup:

Ok, I gotta know, what is your idea of goulash? I'm always interested in how others change up a dish.

They are in fact not stainless. I haven't fully embraced a patina on these two knives since they are still pretty new. One day I'm sure I'll let it happen on mine, but I don't see her knife being anything but "pretty".

nice job
thanks

Thanks Vance