WOW.
Kotlikovy gulash. Are you serving some slivovica (Plum Brandy) with it? I rarely speak Slovak these days.
Sometimes, if the in-laws are on this side of the pond and have brought some with.
I have some Becarovka in the liquor cabinet though.
Check this out.
Here is a stroll down Eastern European memory lane.
First the not so good by my M-in-law.
Or how bout this stuff.
Polish food, but the beer is Slovakian. 
Man can you move closer to WI?
I would skip first two pictures. I think it is called tlacenka.
I always hated it but my mom LOVED it so much.
Rest of it is BIG thumbs up. Where did you get those dumplings?
Not tlaclenka. Americans call that head cheese.
That is koconina or some people call it huspenina.
Where did I get the dumplings? I made them. You want to know how?
Allow me to oblige! First pint drawn from my (late) oktoberfest maerzen. The potatoes are leftover home fries with onions that were formed into patties and crisped up on the griddle…a lot of embedded bacon grease from the original cooking. I think I’ve just about nailed the mushroom sauce, which might be a bit heavy for some people’s taste but I love it!
Cap, love the Eastern European food…well some of it. That fatty refuse at the beginning though, man, that for sure is something to leave in the old country.
So slivovitz might go nicely with gulyas? I have long planned to do an “over the fire” goulash cook and serve with aszu tokaji but I haven’t yet gotten bold enough to buy that drastically expensive Hungarian wine. Besides, goulash is cowboy food…its kind of like pairing brisket and beans with champagne. Slivovitz may be more my style anyway, are there any decent, affordable ones that are more along the lines of a good eau de vie as opposed to cheap, headache inducing plum vodka?
Oh yes I do.
Hey skip wine with Kotlikovy Gulash.
Gulash is like Casserole in here. You put there whatever you can find in fridge.
To cook over the fire gulash is great pass time in Slovakia.
Group of friends get together and cook it over the fire “in the nature”.
A lot of alcohol is consumed.
People have a good time.
CZ Dumplings.
First thing, (and this is very important) drink a few of these.
When you feel suitably relaxed then begin the dumplings.
Start by taking a coffee mug and filling it half way with milk. Warm the milk till it is about 98 degrees. Then add a table spoon or two of bread yeast, (dry or otherwise) into the milk also add a pinch of sugar to feed the yeast… Mix it well then set it aside and wait for it to start forming a head. Put the mug in a bowl it case there is over flow or blow off. This is your yeast starter, if for no other reason it proofs the yeast.
If mixing dough in a mixer Add about two cups of bread flour, or regular flour to kitchen aid mixer. Add an egg to the flour and a teaspoon or two of salt. Add a partially beaten egg to the flour and begin mixing. Add the milk and yeast to the flour and mix on low. If to dry add a little water, if too wet add a little flour. It should mix till it is like a nice workable bread dough.
If mixing by hand put the flour in a large bowl, add the salt and then make a depression in the middle of the flour add the egg to the flour inside of the depression that you made. Start mixing outward incorporating the egg and the flour. Then gradually add your milk and yeast. mix well with the finger and add flour or water as needed. It shouldn’t be to sticky. T
hen kneed it over a few times on a floured surface.
Form it into tennis ball size pieces of dough formed into a slight oval. Put a little more flour out on your surface and set the dough out to rise. Cover them with a clean damp dish towel so not to dry them out.
At this point, and again this is very, very important. Drink a few more of these.
after the dough has risen. set up some sort of steamer/ I use a colander in a big pot. Put a dough ball or two in the steamer and steam for about 20 mins. Then viola you have CZ dumplings.
Then get someone else to make gulash cause at this point you will surely be to f-ed up to do it. ;D
Thank you for the recipe.
I will try it out.
You have nice stash of authentic beverages. 
Do you buy it locally?
No, and those pictures are from a while ago. When my in-laws come they usually bring one large cufer full of Slovakian goodies. Beer, mustard, Krumpky, oplatki and what not.
I haven’t made it myself, but I recall seeing Spatzel “cut” off the edge of the cutting board.
Oh my I like eastern European food. I am not widely exposed, but I just love nitrates…Chicaga style!
I had my friend live with me when he and his new bride moved back from Romainia and they hooked up a lot of garlic and sausage. I think the sausages were called “meeche” althought that maybe phonetic.
Devon Avenue in Chicago has over 160 languages that is where they were getting their stuff.
Neuftoberfest happening tonight…schnitzel with mushroom sauce, potatoes and onions roasted in bacon fat, soft pretzels, rotkohl, kartoffelnsalat, sauerbraten, lebkuchen (the latter four folks are bringing) and my oktoberfest maerzen, a cheapish piesporter white, and Doornkaat schnapps to go with (the Doornkaat isn’t much to write home about…vodka by any other name).
nic, can you expand on the saurbraten?
That may need its own thread. (Ive tried it a few times but it was never as good as I have had it made by others.
There used to be a famous German restaurant in Philly called the Blue Ox. Gone now, owner/chef moved back to Germany.but man was their saurbraten awesome.
I would love to make it like they did.
Here’s one that looks good. I want to try it someday too.
By the way crock pots rule. ;D
I can’t really expand on the sauerbraten…it was good, but I didn’t make it myself.