I had the pleasure if talking with Sandor on the phone today. He called me from the Indianapolis Airport. He is flying to Rochester and from there to Europe to spend some well-deserved time with his family. Sandor spent three long years in Afghanistan in a management position and he is on his way to take a break that I’m sure he has been thinking about for the past few months.
Ironically I also spoke with Laszlo yesterday, and he is also experiencing some changes in his life. He has been in security management for the past few years but the time has come for him to spread his wings and take off in a different direction.
Believe it or not, he is in the process of making Mead. Click here if you don’t know what Mead is. He has three different flavors and is pretty excited about his new venture. So if you want to have a Date Night, a Honeymoon or be bold and have some Dragonblood, let us know.
Janos is also on the move, and currently he is in Alaska. He was a dental technician before he worked as a translator in Taszar, and he is back to his old career, except this time he is living out of an igloo (just kidding) in Alaska where they have beautiful sunsets.
As for me, I have always been an entrepreneur, and I continue following that path. I just published my latest book “How to become a Linguist” with the intention of helping those that are interested in following in our footsteps as linguists.
Taszar has been a life changer for all the Goulash Brothers and we continue to go forward and seek out the next adventure that life has to offer. We’ll give you an update as things develop.
Gulyas Leves – Goulash
This is exactly how my mother made Gulyas Leves at home to my family and my wife to this day does it the exact same way.
- 2 onions
- ½ pound of beef cut into cubes
- 2 cloves garlic, minced
- ¼ teaspoon caraway seeds
- 1 ½ tablespoon paprika
- Water as needed
- Salt to taste (no too much)
- 3 or 4 carrots cut into slices.
- 2 parsnips Cut into strips
- 1 green pepper sliced
- 6 to 8 potatoes sliced and diced
- 1 tomato chopped up
Sautee onions in olive oil until they are glassy. Add the paprika. Once onions are glassy add meat and mix together. Add salt and continuing cooking while covered. Add water as needed. Add minced garlic. Add caraway seeds. When meat is almost done, add carrots, parsnips and green pepper. Add potatoes and tomato. Keep adding water until you have the pot full to exactly how much soup you want. Add as much water as much soup that I want to make. Season as needed.
The word “Gulyas” (Goulash) is of Hungarian origin and refers to a Hungarian herdsman. In the initial use the word gulyas only referred to the herdsmen, but as time went on, the meat that the herdsmen prepared became known as gulyáshús (goulash meat) and became a new term used by the entire Hungarian population. Today gulyas still refers to the herdsmen but it is mostly associated with Goulash Soup, one of the most famous Hungarian staples.
Up until the 19th century, the Hungarian Puszta (Great Plains) was the thoroughfare for large herds of cattle that ended up in Europe’s large cattle markets. When the cattle were herded on the Puszta often the weakest of the animals was slaughtered and became gulyáshús for the herdsmen. This became a tradition and Gulyas (Goulash) was born.
In traditional Hungarian cuisine, gulyasleves (goulash soup), porkolt, paprikas are semi thick stews that the herdsmen prepared and have become traditional specialties of Hungarian cuisine. These stews can also be prepared as soups if preferred and different parts of the country have different ways of cooking and preparing these specialties.
Now that you have been introduced to the history of the Goulash Brothers, times have changed and our lives have gone on in different directions. One Goulash Brother is in Afghanistan, another one just got back from there. A third one has moved out west and I am currently stuck in the Midwest. We have all continued our lives in our own direction of choice but those days and years that we spent together in Taszar has created a bond and friendship that will last a lifetime.
We still stay in touch and with email and Skype it makes it a lot easier. Since those golden Goulash Brother years, Goulash has played another unexpected role in my life.
Just before my retirement in Bosnia at the end of the SFOR Peacekeeping mission, as a retirement present to myself, I purchased a Harley Davidson motorcycle which I had been dreaming of for many many years. In fact me and another Goulash Brothere bought the exact same bike so that we could ride down the road together, which by the way has never happened yet. One bike is in the US and the other one is in Hungary.
Since I was a veteran and at now also a Harley owner a good friend of mine talked me into joining his motorcycle club the VNV MC (Viet Nam Vets MC) and the road name that I was given was Goulash.
I wonder where that came from?
My contract with Northrop Grumman was completed on December 31, 2004 In February of 2005 I had to come back to the US to process out. I went to Fort Benning to turn my TA-50 in after eight years being overseas. Interestingly I didn’t even go into the company to say good bye. Everything was done online in email and on the computer.
Luckily one of the Goulash Brothers lived near Washington and another was visiting so we spent a few days together and did D.C. Goulash style.
As Goulash tradition would have it, there was Unicum.
By September of 2004 the Goulash Brothers have grown in number and now there were 12. Below is a meeting that took place at the Kapos Hotel.
The meeting went on into the evening and many important issues were discussed.
Our Brother from Texas, Mike Orr was very proactive and decided to start the Texas Chapter.