Traveling Boy: Wendy Koro - Zsa Zsa Gabor's Dracula Goulash Recipe

Zsa Zsa Gabor's Dracula Goulash Recipe

Zsa Zsa Gabor's Dracula Goulash Recipe (Zsekely Gulas)
by John Blanchette

Long before there was Paris Hilton, there was her aunt, Zsa Zsa Gabor, and the face and body that launched a thousand marriages (well eight). In 1986 She married Prince Frederic von Anhalt, who has been with her ever since. At 93, she is now a princess, but some would say she has always been a royal pain in the ....rear.

Two of my favorite quotes from Zsa Zsa are "I just want to find a man who is kind and understanding, is that too much to ask in a millionaire?" The other was when she was doing a film and the director asked her if she had memorized her lines. She replied "I have 12 costume changes in the show, I don't have time to worry about the lines."

Despite her beauty, Zsa Zsa knows how to cook.

"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."

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!"

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For Nature's Playground: The South Island of New Zealand

Hi Wendy,

Love your lamb shanks.

--- Paul, Scottsdale AZ

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Hi Wendy,

In winter, Heritage Heights Apts. now offers free shuttle service to and from Queenstown 24/7 to guests without cars. We own a 7-passenger 4-wd Toyota Highlander used specifically to taxi guests up and down the hill during winter months. We also run advance purchase winter promotions which include a 4-wd rental.

If any of your readers head over this direction, I will enjoy extending Heritage Heights hospitality!!

Cheers

--- Ailey, Owner, Queenstown, NZ

* * * * *

New Zealand text and pix top drawer! Almost as good as making the trip. ( but one still wants to. . . ) Full of useful detail. Only trouble with the website: It's tough figuring out which feedback goes with which article, and the more there are, the tougher it gets!

--- Ken W., Camarillo CA

Thanks Ken..."álmost" is right, you really have to experience the South Island firsthand. Granted this piece is long, but still all I can think about is how much I left out! I agree abut the relevancy factor re the feedback--it can be confusing...sometimes I have a "Wait a minute...what?" moment myself.

Thanks for writing,

Wendy

* * * * *

Okay Wendy, from now on whenever you book your travel, please reserve space for me. I will carry your luggage, bring you cold drinks, massage your shoulders, and change the film in your camera (oops, I guess you don't have to do that anymore). Wonderful ideas and recommendations. Can you get to New Zealand from Boston in less than a week?

--- Carl A., South Easton, MA

Ha ha ha Carl, you're quite the comedian! But you'd be surprised how short that flight feels. I suspect Qantas isn't the only airline who's figured out that 3 movies, 2 full meals, lots of snacks and a complimentary travel pack (eye mask, warm socks and neck pillow) equals a quiet, well-behaved cabin. It really isn't bad. Just fly direct--pick the shortest flight w/ no lengthy layovers and you'll be fine. Re: signing on as my Super Sherpa...why not? I think you know I seldom travel in anything less than Party mode. There's just that pesky background check...

Thanks for writing,

Wendy

Wendy, I truly enjoyed your info especially since we leave in a week to celebrate my 50th Birthday. Was it necessary to make reservations at the restaurants? Was there a dress code for the restaurants? What would you recommend not missing while there? Was the spa experience worth it? Did you travel away from the resort while there? Thanks,

--- Kim P. Fuquay, Varina, NC

Hi Kim.

Sorry for the delay in responding...you had heavy competition with the holidays. Reservations at Excellence restaurants are not necessary and you will not find a wait. The dress code is basically no bathing suits and flip-flops...with a decided a mix of atmospheres. Mostly the open-air beachside spots are super casual, the rest slightly more formal. Truly, as long as you are clothed, I don't think you'd be turned away anywhere, though most people seemed to enjoy dressing up at night...I suspect more for their own pleasure than any sense of decorum.

The spa experience was worth it, though my favorite part wasn't the actual massage. The precursor was a 45 min. or so rotation from sauna to a series of (kind of wild) water jets which was very different and very cool, not just for women. In its' entirety, and with the serenity of the beach/champagne/strawberries, it was memorable.

We did not travel away from the hotel this trip, but the hotel is very helpful in arranging day excursions to fit your desires and you do not have to book these until you arrive.

Have a great time!

--- Wendy

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Wendy

Very interesting, mouth-watering piece by Wendy! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA

Stay tuned.