Sabrine - Hi there!
Absolutely - the crisco is an alternative to butter. I consulted my mom - and she says it's even richer in flavour.
Hint - also - for the crackling - try to get the larger pieces - instead of the smaller grind or chop.
Good Luck
Klara
Sabine
Hi there - Hungarian Klara here. Happy to help.
Just editing my cookbook - so I can pass along one of the greats for you.
It's spelled Pogácsa (pogaw cha)
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Goulash and sour cream? Yikes - My mother was an executive chef for barons and she learned all the cooking secrets - but this is a new one.
Goulash is a soup/stew - yes? We were taught only to finish with a sour cream sauce for Veal and Chicken Paprikás. Sorry
VARGA STRUDEL CAKE
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For a pedigree Hungarian - born in Canada - I think I have mastered the language and cooking quite well for never having gone to school to learn it. I am new to this forum - would love to share about experiences growing up in a Hungarian family - especially the traditions around food.
Cia
Klára