In a dark cellar-like space, we ordered two staples: pork schnitzel and beef goulash with a side of grilled potatoes and a potato-mushroom soup to start. I think I can summarize Czech as follows: meat, potatoes, dumplings, gravy and some form of cabbage. I'm not complaining, don't get me wrong. It's good stuff.
My beef goulash came with two kinds of dumplings and a showering of raw onions. The beef was tender and delicious.
2 comments:
You're right about the main ingredients of what we used to call Eastern European cooking, and that combo extends into W. Europe, too. The last time we were in Wales and I used a Welsh cookbook, I realized it: pork, potatoes, onions and cabbage. Remember those pink pork sausages with mashed potatoes?? You hated the sausages; I still dream fondly of them.
I don't recall the pink pork sausages Sal. I have a feeling I would like them now...
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