As a rule, I’m not a fan of processed foods. Peek into my kitchen and you’ll find fresh greens, salmon, chicken breast, even the occasional tofu curd swimming in its basin of cold water like a square white fish. But like every rule, this one has an exception and this is it—Frankfurter Goulash. It’s an old country recipe, a “fast food” from an era when cooking times weren’t calculated in seconds, bequeathed to me by my mother an old school Hungarian who raised me on it and then introduced it to my family when she cooked for us while I was recuperating from childbirth.
In their immigrant language soup, my kids have renamed it “Knock Knocks and Potatoes” (from the Hebrew naknik—a generic term for smoked meats) Whenever I let my teenaged sons chose supper this is what they ask for. Perhaps the blend of smokey meat, and potatoes swimming in a savory tomato gravy provides some deep elemental comfort after a long day over the gemoro.
Sadly, the frankfurter which is in many ways a perfect food, cheap, quick and sublimely delicious when grilled lightly and stuffed into a roll topped with mustard and sauerkraut, has a deservedly spotty reputation because it sodium nitrite and nitrate potentially carcinogenic when eaten in quantity. So don’t eat this every day. Still this is a good recipe for occassional use, at pressure times and it certainly beats pizza, bourekas or instant noodle soup.
First dice an onion ( even two if you’re feeling ambitious) and sauté it in oil. You can also add a clove of garlic and a half a red pepper diced into tiny squares which will make the dish look prettier
If you are watching calories saute in cooking spray and a teaspoon of oil but make sure you are spraying into a cold pot- otherwise the spray can explode.
Once the onions are translucent (or even before if you’re rushing) add one package of hotdogs sliced into rounds. For very young children you’ll need to cut the hotdogs into smaller pieces before you feed them to avoid a choking risk,
As to the franks, all beef provide the richest, smokiest flavor but they are also the costliest. I’ve made this dish successfully with chicken franks and during the nine days with soy dogs though they have a mealy texture when cooked.
Saute the hotdogs and onions together for about a minute, mixing with a wooden spoon. Then add four large white potatoes which have been peeled and cubed.
Add 200 grams of tomato concentrate, a few shakes of teriyaki sauce or ketchup (if shaking makes you nervous then add two and half tablespoons instead) and 2/3 of a cup of tap water Cover and cook on a low flame checking occasionally to make sure that the potatoes don’t stick to the bottom of the pot. If they seem to be sticking, add more water and adjust the spices. When the potatoes feel fork tender, you are done. Figure 20 minutes, more or less.
Add a green salad and some pittot or baguette and you have a filling, kid pleasing rib sticking meal for four hungry people or six kids.
This recipe easily doubles. Frankfurter goulash doesn’t freeze well but then again, you aren’t likely to have leftovers. Enjoy.
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