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Old 10-06-2013, 04:36 PM   #81
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I used the recipe CG provided Hungarian Goulash I Recipe - Allrecipes.com

I used approx. a pound of round steak cut into chunks.

I also used the Sweet paprika, my little store did not stock the hot.

I prepared it on the stove top and then cooked it for 90 minutes covered in a 350 degree oven.

I think next time I will add some carrot chunks and small whole onions, sort of a stew.

Now I need to experiment with some of the other recipes and settle on a keeper!
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Old 10-06-2013, 04:37 PM   #82
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Well, I put the crockpot on at noon, low temp for 6 hrs. I went out to pick up Mrs Dawg from work at around 2:30 and when we got home something didn't smell right. I checked the crockpot and it was boiling like crazy and a few pieces of meat had burned into the liner. I saved most of it but I am of the distinct opinion that our crockpot is pooched.

Canadian Tire has them on sale this week.
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Old 10-06-2013, 04:39 PM   #83
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For the same reasons as others have stated, I use boneless chuck roasts for just about all my braised and stewed dishes. At any time, I have anywhere from three to six in my freezer as I buy them on sale.

I've watched the price for this cut of beef go up and stay up for a year or two. I used to be able to get them on sale for $1.99/Lb not that long ago but now it goes on sale for $2.59 - $2.99/Lb.
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Old 10-06-2013, 04:42 PM   #84
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Growing up my mom used to make a different type of goulash.
Browned the burger w a little onion & added 1 can of chicken gumbo soup, a can of cream of chicken soup, creamed corn & cooked noodles. There were always a lot to feed & it went a long ways.
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Old 10-06-2013, 05:45 PM   #85
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I heard that, Andy. The price of chuck roast is outrageous anymore. I never see it for 1.99 anymore.
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Old 10-06-2013, 06:49 PM   #86
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According to Wikipedia there's Hungarian Goulash and there's American Goulash.

"American goulash, similar to a Hotdish, is a dish baked as a casserole in an oven, and has many variants. It is usually referred to in the Midwestern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the usual inclusion of beef and paprika.[1]"
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Old 10-06-2013, 06:55 PM   #87
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Quote:
Originally Posted by taxlady View Post
According to Wikipedia there's Hungarian Goulash and there's American Goulash.

"American goulash, similar to a Hotdish, is a dish baked as a casserole in an oven, and has many variants. It is usually referred to in the Midwestern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the usual inclusion of beef and paprika.[1]"
Growing up my mother made American goulash with not much more than a quart of home canned tomatoes, a pound of ground beef and a pound of overcooked elbow macaroni. It was the best thing going on a cold winter day when we would come in from playing outside. I have tried to recreate it and I just can't get it right, probably never will.

My memories always taste better than my cooking!
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Old 10-06-2013, 06:58 PM   #88
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You need the green peppers, Bea
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Old 10-06-2013, 07:02 PM   #89
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You need the green peppers, Bea
and wet mittens!
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Old 10-06-2013, 07:04 PM   #90
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and wet mittens!
Soon enough!
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