You Start With Two Tablespoons of Lard: Making a Goulash Pie

So, I’m talking with my friend, Ed. And he says he has to cut our conversation a little short because he is making his mother in law dinner that evening and its a bit time intensive. I ask, and what bit of deliciousness are you preparing? Okay, slightly sarcastic because I know his taste buds go in the general direction of what I’m going to call groats. Goulash pie, says he. Ah, all for the love of family. I said, you have to send me the recipe. He said, okay. And, added, it’s good. Well, here it is. Not kitchen tested in my kitchen, yet. But on good authority, you want something that sticks to the ribs? And, well, you gotta say any recipe that begins with two tablespoons of lard is all about visiting another time and another place. So, welcome to the journey. (From Cuisine magazine, March, 1981, page 86)

Goulash Pie:

2 tablespoons lard
1 1/4 pounds boneless lean pork shoulder cut into three-quarter inch cubes
1/4 cup diced onion
2 teaspoons sweet Hungarian paprika
one clove garlic, crushed
pinch cayenne pepper
1 tomato, peeled, seeded and chopped
1 pound sauerkraut drained well
1/2 cup sour cream
1 tablespoon flour
1/2 teaspoon caraway seeds

Heat lard in large heavy saucepan until very hot. Add pork. Cook, stirring occasionally, until very brown on all sides, about 12 minutes. Remove pork with slotted spoon and drain on paper towels.

Sauté onion in drippings over medium high heat until lightly browned, about five minutes. Return pork to pan, sprinkle with paprika, garlic and ground red pepper. Stir well. Add tomato and enough water to barely cover ingredients. Heat to boiling. Reduce heat and simmer covered until pork is tender, about 1 1/2 hours. Add sauerkraut and simmer 10 minutes. Whisk sour cream, flour and caraway seeds in a small bowl. Stir into the goulash and simmer stirring occasionally for 10 minutes. Meanwhile, make the potato biscuit crust.

Five tablespoons rice boiled potato
2 tablespoons heavy cream
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
3 tablespoons minced fresh parsley
Goldwater (optional}
one egg yolk, lightly beaten with 1 tablespoon water
heat oven to 375°

Mix potato and cream in small bowl and refrigerate. Sift flour, baking powder and salt in a medium bowl. Cut in butter until mixture resembles course meal. Sprinkle parsley over flour mixture. Stir in potato mixture. Toss with fork until the mixture clears the sides of bowl. Add cold water 1 teaspoon at a time if needed. Kneed briefly and gently on lightly floured surface. Roll or pad out dough 1/4 inch thick. Cut to fit inside top of a 5 cup casserole. Brush biscuit lightly with egg mixture and bake on an ungreased baking sheet for 10 minutes. Cool slightly. Carefully cover goulash mixture in the casserole with partially baked biscuit crust. Bake at 375° until biscuit is golden brown, about 20 minutes.