Joined: 12 Nov 2009
Posted: Mon May 07, 2012 1:13 pm
Post subject: Machunka
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.
Joined: 18 Jan 2019
Posted: Fri Jan 18, 2019 11:33 am
Post subject: Mačanka
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.
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
Joined: 26 Dec 2019
Posted: Thu Dec 26, 2019 6:40 pm
Post subject: Machunka
In our house, we made a sour mushroom soup which was called Machunka. Now it may be more what I have seen spelled Machanka online, which is a Slovak (My grandmother on my mother's side was Slovak) sour mushroom soup according to the references I have seen. I have seen Machunka describes almost as a "sloppy joe" mixed meats and veggies.
On Christmas eve we fasted from meat, and also refrained from fancy food, so that dinner was machunka, pierogies and fried fish, and so even our "machunka" which I still make every year was simple.
2 oz Dried Mushrooms
Cover with water, soak overnight. Rempve mushrooms from water, save the water.
Chop mushrooms as you like ( I choose larger pieces)
Place in 4 qt pot, fill with fresh water
Add 6 large cloves of garlic finely chopped.
Bring to a boil simmer about 3 hours, allowing water to render down to just covering mushrooms. (you can also add at this point fresh or canned mushrooms)
Carefully add the water the mushrooms soaked in, being careful to not pour in the sediment at the bottom.
Return to a boil, reduce to simmer.
Make a roux using two or three tablespoons of flour, oil as needed. Bacon grease adds flavor and I never thought it violated the meatless fast.
Add the Roux, mixing well to thicken
Recipes call for sauerkraut juice, but I use distilled vinegar,
add to taste.
Add salt to taste.