♪ ♪ They say ye'are what you eat, so I don't eat chicken feet ♪ ♪ But I love me summa' Grandma's pickled beets ♪ ♪ Well, cut it up, put it'na pan, ♪ ♪ throw it on these sholders see where it lands, ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters, taters, beans and corn, ♪ ♪ the cow's in the barn ♪ and the sheep's bee shorn ♪ ♪ Kids in the barnyard ♪ ♪ chasin' Grandpa's chickens, chickens, chickens ♪ ♪ Spices, slices, cuts and dices, ♪ ♪ gonna slash your grocery prices, ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Help you grow your garden good, ♪ ♪ with recipes to suit your mood ♪ ♪ Try some grub you've never tried before, ♪ ♪ 'fore, 'fore ♪ ♪ Smash it with a wooden mallet ♪ ♪ gonna educate yer palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ ♪ We gonna all cook some good night y'all ♪ Hello and welcome to the Farmer's Kitchen.

-You know what?

-What?

The other day we went -to a German restaurant.

-We did.

-And what did you say?

-Please make this at home.

So, what I'm going to do is I'm going to make some dishes today that are reminiscent of a trip we took to Germany, to the Czech Republic, to Vienna, Austria, we went to Hungary.

All these meals along the way were just absolutely wonderful.

Now, our whole thing is we want to know about country cooking, what people eat in the countryside, comfort food.

That's what we like.

So, along the way we talked to people, we went to restaurants, and we found dishes that were just absolutely kind of out of our comfort zone, but just absolutely heartwarming and delicious and wonderful.

Almost every restaurant we went to, -what did they have on the menu?

-Goulash.

Goulash and some sort of schnitzel and wonderful homemade sausages everywhere, which we need to make -some on the show.

-Yes, we do.

But everything was absolutely wonderful.

Now, every time we go somewhere regardless of what that is, we try to get to the native, down to the native foods of that area.

These things have been brought to America.

Now, a lot of people, you say Goulash and they think about their grandmothers made - elbow noodles with tomatoes.

- And burger in it.

Or burger or many different things but the traditional Goulash comes from Hungary that area.

That's when you first start hearing about it.

Now, the thing about the original Goulash I think it was pronounced more like, gulyás, way back when is they would boil their stew down with pieces of meat until they had almost a dried-out mixture.

They would take that and put it in a bag and with them and they put that back in, - so they had an instant stock.

- Okay.

During the Ottoman takeover, guess what?

The trade routes were cut, they couldn't get their black pepper.

Everybody loved black pepper.

That was huge from India.

Glenn would be really upset.

Glenn would be terribly upset.

So, what happened when they didn't have their wonderful black pepper?

So, they had to compromise, and they had to think about what they had on hand and even some of the Turkish people were bringing in some peppers.

So, they were taking some of those peppers and basically drying them to try to make a flavor similar to that.

Now, when we think about paprika, as we say, we think about it as just something we sprinkle on top of devilled eggs or this or that.

That's a major, -major big deal over there.

-It is.

When yo see a Goulash over there, say, a beef Goulash, you'll notice that it's red.

There's a lot of paprika in there.

It is good.

Delicious.

We're going to make our version of that tonight and this is a typical way that you would make this.

Now you can put root vegetables in it, you can put carrots, you can put potatoes.

I'm going to try to make it like we had it in a restaurant and there's something else that I'm going to make that Nicki was a big fan of and she doesn't know what we're doing yet.

-So, it's a surprise.

-I like surprises.

It's kind of a different deal.

So, my buddy Beau, he knows exactly what's going on here when he sees the side dish.

If you look at this picture, this was in Cesky Krumlov.

This was in the Czech Republic, and in this picture, a lot of people said, "Man, you really look upset, you look angry."

No, I was just astounded at the beauty of this simple plate and the simple plate was usually a meat and a kraut and a dumpling as it was called.

So, tonight, we're going to check out some of those things.

Now, we're going to start with some butter and some onions and in this particular recipe, we're going to go at least three onions.

Now, how many recipes do we have that start like that Mrs. Farmer?

Nicki: Everything just about.

Those onions got you, didn't they?

They did.

Those were strong.

You know, when I talk to folks who are making this very traditionally -- caraway seeds, you see some bay leaf in there, there's some marjoram also you could use if you wanted to.

If you don't have any marjoram, you can use dried things such as basil, oregano.

I think basil gives it a nice, sweet flavor.

It really accents the sweet onions and the sweet paprika.

We're having more of a sweet paprika here.

Now, they're really proud of their paprika in Hungary and they would claim that you have to use the Hungarian paprika.

We don't have any.

So, we're going to use a sweet paprika that we bought.

Now at this point, I think I'll need some garlic on the side here.

-How many do you need?

-If you get three pretty good sized ones, it will probably do it.

So, we're just browning these, we're releasing their wonderful flavors right now.

Again, I mentioned caraway seeds.

Let me use quite a bit of that.

It's one of the flavors that I remember tasting.

I'm just going to bust them up just a little bit.

They're pretty tough, but this is going to cook long enough so that would all-- even if you didn't chopped-up version, you would be fine to the smashed-up version.

I'm going to pull these onions aside.

so I can keep all my garlic.

I don't want my garlic to get too done, too brown and that butter too will give this a more I think rich flavor.

You could use olive oil.

And so, I'm just going to quickly turn this over.

I don't want to overdo it.

And again, you never to overdo your garlic because if it starts to get too brown, it will become bitter, and we don't want that.

That smells good.

-Those onions and garlic, yeah.

-Doesn't that smell wonderful?

Tim: I'm going to turn it down just a little bit.

Now, at this point, I'm going to start to add some other ingredients and you may think this seems excessive, but this is where we get our color, paprika.

-Paprika.

-Or paprika.

This is three and a half teaspoons.

Nicki: That's a lot.

Yes, we're going to get that beautiful, wonderful red color from that.

And most people wouldn't think about using that much paprika in anything and we're going to take our caraway seeds, put it right in the middle.

I want to just kind of toast them a little bit in that butter.

Now, at this point, we're going to add some tomato paste and that's a heaping, heaping teaspoon and a half, I would say.

Now, some people use stock.

Some people don't.

Some people use just water.

I'm going to put just a little chicken stock in here, kind of deglaze it just a little bit.

So, now if you look, look what we have.

-Nicki: That looks good.

-You have our base there.

That's very red, very parprik-ish.

From the paprika.

Some people brown their meat, some people don't.

I'm going to look here.

Now, look what I had earlier.

Here's a picture of a ribeye, we had to-- here's what happened, ribeyes were on sale, non-cut, whole standing rib roasts.

They were on sell for six something a pound.

Nicki: Yeah, unbelievable.

So, you think about a nice ribeye this thick, it's already been cut up but that's a $7 steak that you would pay 30 bucks in a good restaurant if not more.

So, when those go on sale, we had so many ribeye steaks that I had to do something else with it.

-Nicki: Good idea.

-Tim: I mean, we ate them and ate them and ate them with tellicherry cherry pepper and, oh, so I'm going to take my meat and I've got some fat in here.

So, I'm going to assume that in here I'm putting almost, I'm assuming that was a 2 lbs steak.

-Nicki: Oh, yeah, that's huge.

-Tim: So, it was almost 2 lbs.

So, let's see where we're at here and we want enough water/stock, whatever you decide to put in yours to cover this and cover it well.

Let me put a little more stock in there and then put some water as well.

So, I'm going to get this up to a boil.

I'm going to get that fat rendering down in there.

Oh, and I'm also going to put a bay leaf in there because I remember a bay leaf floating around.

Nicki: I do remember that too.

Now we're going to keep reducing this down.

And if you get to the point where you think you need more liquid, you can put more in there.

We've probably got what?

Six cups in there?

Oh, yeah.

-Easy.

And you could go seven or eight.

I always like to reduce it down and get it thicker.

At this point I'm coming in with my marjoram and then if you don't, you can use kind of a Greek or Italian mix.

Smell that.

Now you want to come back with a little salt to your desire, remember no black pepper.

No pepper.

Because during the Ottoman situation, they were cut off.

-No black pepper.

-That's right.

Tim: So, there we are.

At this point, this is really going to cook down and towards the end, you can thicken that up, you can put a little corn starch in there and water and thicken it up.

Some people put breadcrumbs, Italian flavored breadcrumbs.

Nicki: So, you want it kind of thick.

Tim: You want it kind of thick.

And as we go along, we'll taste, see if we need to add anything or take anything away.

We're going to get that to a rolling boil, which we've yet to do and then we'll take it back down and simmer it.

All right, as we're getting to a rolling boil here on our Goulash, let's get our cabbage going.

All right, go ahead if you will and start mandolin-ing me some of that red cabbage.

All right, we're up to rolling boil now.

Remember this is got to cook a while and it's got to cook down.

Nicki: It smells amazing.

Tim: You can taste as you go along.

Now being that I don't like to bite into a clove, nobody does.

We're going to put this guy right in here.

Nicki: That's a good idea.

We get the flavor but not the -- nobody wants to bite down on that.

So, that's for later when we're actually cooking our cabbage.

So, now guess what we need?

-What?

- More onion.

Nicki: Oh, I can't wait to cut more onion.

Tim: Since we've used to-- got the mandolin and I guess you can slice your onion on there.

Watch your fing-ies.

So, we're going to start this one a little bit different.

We're going to sauté some onion and apple in duck fat.

Just a wonderful flavor.

So, let's start that and if you will peel and core that apple and cut it into small pieces, we're going to sauté the onion and the apple together.

Now, there's so many things I would have liked to have made tonight.

You know, a lot of times you'll go to a German restaurant, and they'll bring you a sample plate of all the sausages and everything.

I just don't have time to do all that tonight.

We'll separate this in the three or four shows.

If you want to go for some good German food close to Kentucky, go to Cincinnati.

There's some great, great German restaurants there and there was a huge influx of Germans that came in here in the 1850s and they brought their food with them, and it was just absolutely wonderful.

So, let's drop our apples and the onions in together.

Get them sauteing up.

Now you could use two apples if you chose to do so, no one would give you any grief.

Now, one thing that most people use in here when you have that much acid with like tomato paste, you can put a little bit of sugar in here.

I'm going to put just a little bit of sugar in here.

That'll take a little bit of that out and I'm going to taste this here in a while and see what we need.

But meanwhile, we've got our apples, our small onion and an apple.

We're sauteing this up.

Now, what's going to happen in that when we put that purple cabbage here, that's going to turn everything purple.

I like purple.

So, you won't really see the apples and the onions, it becomes part of the same batch.

And when we put the red wine and the currant jelly where we've seen this before and we got our clove-- -Nicki: Hidden in there.

- Stuck in a piece of cabbage so we don't bite down on that.

Now, some people would go with a lighter jelly, a lighter colored jelly, on apple or a berry but I really like the currant in here.

It works just fine for this recipe.

And that's the sweet that comes in along with the apples.

And if you want to put some sugar on top of that, you can, a lot of people do.

All right, we're about ready on this.

So if you would like to dump me some red cabbage in here.

A little bit at a time for you?

Tim: I'll tell you, let me deglaze just a little bit.

Just a little bit of red wine in there.

Right now, I'll probably put just a little, I'm going to turn this cabbage in that duck fat.

-That would be good.

-So, go ahead and put me some in here.

Tim: It's already starting to smell all right.

Nicki: Yes, it is.

It's pretty.

I like it.

- I like the purple, mm-hmm.

- This is beautiful, isn't it?

Tim: And this is if you want to time everything out.

I think we only have a half hour to show you what's going on here.

This is the least of your time right here.

It takes about a half hour.

Once everything is in and cooked up and you kind of sauté everything and cook it down just a bit.

See that cabbage is cooking down.

It's bleeding out that purple color into everything.

Your onions and your apples are in there-- Onions and apples are going in, they are turning purple.

Just like me when I hold my breath too long.

That's right.

Tim: And that was a small head.

-Nicki: It was a small.

-Tim: Of purple cabbage.

So, earlier today, while Nicki was shopping, I was boiling potatoes and I was also thinking about this picture.

Here we are again of me contemplating this plate of food.

Those are along with their braised pork and sauerkraut, which was delicious, there was a dumpling they called it.

So, I started asking about the dumplings and there's a lot of people do it a lot of different ways.

This is the non-yeast way.

Let's hope that it turns out.

Now, look at my cabbage here.

You can see that it's starting to look cooked.

You see that?

Now we're calling this purple cabbage, but it's red cabbage and most of the German dishes that you find are called red cabbage.

But you see now that this is really looking like it's cooked up and it's mixing well with the onions and the apples.

At this point, I'm coming back with my apple cider vinegar, and we'll put I don't know, fourth of a cup of that in, half a cup of red wine, three heaping tablespoons of red currant jelly.

At this point I noticed the other day a bay leaf amongst our cabbage.

I want to put my clove in here in the bottom, in the juice.

- It's smelling really good.

-Tim: Then I'm going to turn this down and let it simmer for a while.

If you let this go for about, I don't know the whole deal about 45 minutes.

Even less if you get everything cooked up well, if you sauté it well, even less.

All right, so, I'm kind of winging this here.

Nicki: I love potatoes.

What are we making?

I know, I know you do.

Take your two eggs and beat them up if you will.

Now if you like this and if this works out like I hope it will.

I'll bet you this is something you'll be wanting to make.

Nicki: Will it be one of my favorite things?

- Mm-hmm.

-Wrap them up?

Go ahead and mix that up.

Put those up.

And let's take about three tablespoons of butter and about a third of a cup of, this is heavy whipping cream.

You can use most of that.

Now, mix that up if you will.

Okay, let's take your potatoes which have been boiled and chilled.

-Nicki: Am I mashing these?

-Tim: Let's mash those.

All right, I'll tell you what we can do.

We can now start to put everything together if you want to take your liquid parts and your solid parts.

We might not need all that potato but go ahead and start putting those in together and mix them up and you're going to make kind of a dough out of this.

Now, this is the non-yeast version, go with about half of that.

- So, I'm just mixing them in?

-Tim: Mm-hmm.

I'm going to start adding flour in here until you get kind of a dough going.

All right.

So, I'm just going to add a little bit of flour at a time -and you keep on mixing.

-Gonna get messy, -but it's worth it.

-Yeah.

Tim: See, I picked the pourer's job.

Nicki: I'm always the mixer of the gross stuff.

Now you're going to get kind of a sticky kind of dough at first.

It's like a potato cake or something.

You'll see.

- It's very interesting.

-Nicki: Very sticky.

Now, while you doing that if you taste this and you still want a little sweet in it.

You can always put a little sugar in there if you choose to do.

Nicki: That's pretty interesting.

I feel like I got dough here.

You know what you're going to do with that?

You think about potato bread.

If you go to the store and buy hamburger buns, potato buns, we're going to boil that.

-Really?

Interesting.

-We're going to boil for 35 minutes.

Tim: Now, let's cut that down to like a two thirds and then we're just going to do one big one here.

We'll save them for later.

What we want to do is get some water boiling over here to roll and boil and I'm going to come over here I'm going to shape this and it's going to grow a little bit too.

Nicki: And we're just going to boil this?

-Tim: Just going to boil it.

- Really?

That's interesting.

Tim: Interesting stuff.

Now, this is what they called a dumpling.

-That is a big dumpling.

-They'll have it sliced on your plate.

When I saw it and I looked at it and I tasted it and saw the consistency of it and I heard about it, but I hadn't eaten them up to this point.

Now, I was tasting my cabbage, it's almost there, but it needs more cloves.

So, I'm going to put another clove in here in this little block of cabbage.

So, it can't escape.

You know what?

Let's put one more in there because we're not going to cook it that much longer.

So, I didn't taste my cloves like I wanted to.

So, I'm going to spice it just a little bit more because we got all ways to go here.

We're getting close, but I want more of a clove taste in here.

-So, we got a lot going on.

-We do.

But sometimes it's worth it.

As we get older and we travel, the travel becomes almost as much about the food as it does the travel itself.

Isn't it nice to immerse yourself in the culture?

We went to Hawaii.

We tried to find some folks who really were cooking wild boar the old-fashioned way and cooking pigs in the ground.

- It was just fantastic.

-Nicki: It was fun.

Tim: Everywhere we go, we find some interesting people.

It's about ready to go Mrs. Farmer.

All right, so, I'm just putting this in the water.

Let's just very carefully if something goes bad, -it will be my fault.

-It's all you.

I'm just going to very gently that's going to go on the bottom.

It's going to try to stick a little bit first.

So, we got kind of gently move it around.

Nicki; Interesting, it's going.

Now, let's get a lid to that and turn it down just a little bit, but we're going to go 35 minutes.

-Here's where we're at.

-I'm excited.

- Look at our dumpling.

-Nicki: It is so nice.

Tim: Look at our cabbage.

How beautiful it is.

-Nicki: That is so pretty.

-Now, I gave Nicki the choice.

I usually eat mine without, but she likes something underneath.

So, we made some Spätzle which is a traditional egg noodle from Germany.

And if you'll just hang on to that, we'll cut this round and the end off.

Look at that, look at the steam still coming out.

Normally, once you let it cool a little bit, that's kind of what it looks like.

You'll notice the little holes in the bread, and you can see pieces of potatoes and Nicki I'll step out of the way and let you cut a piece like that off.

Nicki: I'm very excited.

Does this look like taking a trip right here in our own kitchen?

That looks so good.

Tim: We have beautiful, wonderful red cabbage with the sweet and the sour.

We have traditional Hungarian Goulash over Spätzle.

You wanted Spätzle which is a traditional German egg-noodle and dumplings.

Oh, those are so good.

Can't wait.

So, go ahead you try.

Nicki: Coming to the cabbage first.

Is that like the other day?

I'm going to try.

Oh, wow, that is so good.

Tim: You know the cloves, I had to put a couple more cloves in there sticking in my little cabbage.

That's hard to describe how that tastes.

That's so good.

Can I steal some of the necks?

I'm ready.

Not in your mouth.

Your meat is so tender.

Tim: Oh, let me get one piece of that real quick.

Nicki: Really good, I like your sauce and your noodles.

Well, we got the carbs going here today.

Yes, we do carbs are good for you.

-What do you think?

-Oh.

Nicki: Is that good?

Wow, you did good.

That's beyond, that's something you just don't normally do is put that much paprika in anything.

-That's good.

-What does it do?

It opens up all your taste buds and says, well...

It's so good.

Can I try this bread?

-Yes, you can.

-It looks so good.

And there is your dumpling and if you look it's real dense, real thick.

-I always got potatoes.

-It's so good.

I don't know how to describe that.

I love potatoes and bread.

It's like the best mixture of them both together.

Tim: Dumpling, I think we're supposed to eat it with a fork.

-Isn't that perfect with that?

-Mm-hmm.

Now, that was a little in-depth but nothing there was terribly complicated.

Most of the ingredients you can find fairly easily.

This is beautiful.

This is wonderful, the Goulash.

Next time you hear Goulash remember the history goes way back, way, way back.

The paprika was a replacement, the paprika for black pepper, which during the war was cut off with India and this is just beautiful and sweet and wonderful.

And before it gets cold, we're going to have to turn the lights and cameras off and eat.

That's right.

But before we go, we do want to say one thing, -we have a Facebook page.

-Yes, we do.

We have lots of folks on there but you're not.

So, what do you need to do?

-Is it complicated?

-It's very complicated.

-What do you have to do?

-Nicki: You hit Like.

-Tim: Wow, that's troubling.

-Nicki: It is troubling.

Tim: I don't think I could do it, but I would try.

One more thing if you like these recipes and you think, I wonder if they have any more?

We do, we have 10 katrillion.

We do.

That's a lot.

And where would you find them Mrs. Farmer?

Nicki: I go to timfarmerscountrykitchen.com.

Tim: If you go there and you want to know each week what happens hit Subscribe, and guess what?

You will get the new recipe every week.

-Nicki: I like that.

-That being said it's time for us to plow into this beautiful meal here.

That being said, it's all about... -Good times.

-Good friends.

And super good eats.

We'll see you next week on Tim Farmer's Country Kitchen.

-This is so good.

-Dig in, let's roll.

Narrator: Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store, something for every member of the family.

Jim's Express Car Wash, a Kentucky family owned business.

Ephraim McDowell Regional Medical Center in Danville, putting patients and families at the center of our attention.

Gulf Coast Connection, seafood straight from the Gulf to you.

Wilderness Road Hospitality, Stanford, Kentucky.

The Spine Center of Central Kentucky.

Beef, it's what's for dinner, Kentucky's beef producers.

Narrator: To order a cookbook, email timfarmerck@gmail.com.