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Home Cooking

Grenadier March

DockPotato | Dec 27, 200909:54 AM

I can't recall ever having this and it seemed a good way to go for lunch on a miserable cold, snowy day after the excesses of Christmas meals and desserts. Pulling several recipes together I devised the following. Apparently this dish was common in messes of the Austro-Hungarian army and was a favourite of Emperor Franz Joseph. I'm sure it's common across Eastern Europe.

I had no proper egg noodles so broke up enough lasagna noodles to yield 1 cup, boiled them in salted water till done, drained them and set aside.

I peeled and diced to about 1/2 inch squares 3 potatoes and reserved them in water.

I diced fine 2 largish cooking onions and wilted them in 1 tbsp lard.

When the onions were translucent but still strong I added 2 tbs Hungarian paprika, stirred quickly, added the drained potatoes, stirred quickly some more to coat everything and then added enough stock from the pasta to barely cover the potatoes. I added salt and kept adjusting as the dish progressed.

So everything simmered on bare boil until the potatoes were tender - 15 minutes or more. I added the noodles, stirred, let everything come back up to heat for a couple of minutes and dished.

I was surprised by the combination of noodles and potatoes. I'll certainly do this again.

Other than using better potatoes, less paprika of a sweeter type and proper noodles, who makes this dish and what is your advice?

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