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Joined: 12 Nov 2009
Replies: 27
Location: Pennsylvania

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Post Posted: Mon May 07, 2012 1:13 pm      Post subject: Machunka,
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Does anyone remember their grandmoms having a pot of gravy always hot on the stove. I'm talking the old days, on coal stoves. The leftover vegetables, and meat scrapings were put in there. It was used as gravy then over potatoes, or meat, and was great over a piece of bread. I'm not sure of the correct spelling, but we called it Machunka or something like that here in Pennsylvania.
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Joined: 18 Jan 2019
Replies: 4

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Post Posted: Fri Jan 18, 2019 11:33 am      Post subject: Mačanka
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My Aunt, also from PA, often talked fondly about 'Machunka'. Several years ago she asked me to locate a recipe for her and it wasn't until today that I stumbled upon a couple of variations. Posting below for your reference.

Slovenská Mačanka
4 Tbsp flour
4 Tbsp butter
1 Medium onion
2-1/2 Cups water or broth

Cook flour and butter until browned
Add onion, cook until tender
Stir in water
Salt and pepper to taste
Serve over cooked potatoes

Kvasna Mačanka z Grulamy
(sour gravy w/ potatoes)
6 slices Karparta bacon
1 cup water
1 cup buttermilk
Salt/pepper, to taste
1 Tbsp flour
Vinegar, to taste
Potatoes boiled with jackets, peeled and cubed

Fry bacon, drain most of the fat
Add 3/4 cup of water and buttermilk
Mix flour and remaining 1/4 cup of water together
Slowly, while stirring, add to flour mixture buttermilk
Season with salt and pepper
Will thicken like gravy
If not tart enough, add vinegar
Serve hot over cubed potatoes

Both recipes paraphrased from the cookbook, "Slovenske Jedlo and Pennsylvania Slovak Soul Food," written by Julianna Romanova and Pavel Bencko-Maras
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