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Old 06-29-2009, 10:48 AM   #11
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Okay Laury - You are a pickin a fight here!

What gives you Canuks athe right to change a tradion and come out with your own goulash? It's bad enough you stole the American hamberger, and slighted it by the use of pickle relish. Can't you guys come up with a specialty like "moose pate", or something? The Poutine with your fries is okay, but come up with something interesting !! :-)

Notice how I thread jacked and made it my own :-)

Anywho, Goulash would not be goulash without Paprika.

Just my own opinion of course.

Bob
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Old 06-29-2009, 11:18 AM   #12
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Our goulash always had chunks of beef and paprika. I will have to look up Mom's recipe. I haven't made it in years, but now I'm getting hungry for it (and it's certainly not the kind of food I think of in the summer)!

That other stuff sounds like Chili-Mac to me -- sorry guys, but imho it's one of the most loathsome concoctions ever created. The saddest part about that is that I love all the components of the dish, just not -- NEVER -- together.
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Old 06-29-2009, 11:32 AM   #13
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Originally Posted by LPBeier View Post
Dear Scotch and Casper,
Goodweed is NOT disputing real Hungarian Goulash here.
Understood. I just never heard the term applied to anything but the Hungarian dish.

Live and learn.

BTW, I'm going to have an "omelet" for breakfast -- a bowl of cereal with milk and sugar.
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Old 06-29-2009, 11:37 AM   #14
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Originally Posted by CasperImproved View Post
...It's bad enough you [Canuks] stole the American hamberger, and slighted it by the use of pickle relish....
What? Are you crazy, Bob? A hamburger without pickle relish is an abomination! You might as well leave off the ketchup, mayo, mustard, onions, lettuce, tomatoes, and cheese.

BTW, I like chili-mac!
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Old 06-29-2009, 11:37 AM   #15
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Quote:
Originally Posted by Scotch View Post
Understood. I just never heard the term applied to anything but the Hungarian dish.

Live and learn.

BTW, I'm going to have an "omelet" for breakfast -- a bowl of cereal with milk and sugar.
ROTFLMAO!
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Old 06-29-2009, 11:38 AM   #16
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The following is what "goulash" always meant at our house, although mom always used veal in place of my chicken version. Until I saw it on this site, I'd never heard of the American Chop Suey "goulash" before. Sounds interesting, if a bit "Hamburger Helperish" - lol!

BREEZY CHICKEN HUNGARIAN GOULASH

1 pkge. (approx. 1 pound or so) boneless skinless chicken thighs or boneless skinless chicken breasts or tenders, cut into bite-size pieces
Extra-virgin oil
1 onion, peeled & chopped
3-4 cloves of garlic, peeled & chopped
1 stalk of celery, chopped
1 cup dry white wine
1 cup chicken broth
1 can (14-15 oz) diced tomatoes, undrained
2 bay leaves
Hot Hungarian paprika (or freshly ground black pepper)
1 8-oz. can sauerkraut, undrained
1 8-oz. container sour cream
Cooked buttered egg noodles for serving

Coat bottom of large coverable skillet with olive oil. Brown chicken pieces lightly for a few minutes. Add onions, garlic, & celery & sauté until vegetables just begin to soften, being careful not to let garlic brown/burn. Add wine, broth, tomatoes, & bay leaves. Cover & simmer for 15 minutes or so, until chicken pieces are just cooked thru. Remove cover & continue simmering until liquid has reduced to a stew-like consistency (or to consistency of your taste). Remove bay leaves & stir in sauerkraut, heating thru. Add hot paprika (or black pepper) to taste. Turn off heat & stir in sour cream. Serve over cooked buttered egg noodles.
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Old 06-29-2009, 11:50 AM   #17
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It would be interesting to see the regional differences of Goulash.
My parents grew up in rural middle Kansas, and my goulash was the
American version..

Maybe someone can create a poll....
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Old 06-29-2009, 12:05 PM   #18
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Originally Posted by GrillingFool View Post
It would be interesting to see the regional differences of Goulash.
My parents grew up in rural middle Kansas, and my goulash was the
American version..

Maybe someone can create a poll....

I believe that was the point of this thread.
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Old 06-29-2009, 01:02 PM   #19
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BC - I copied your recipe. If for no other reason, it's *got* to be good with such a pretty name.

Thanks for sharing.

Bob
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Old 06-29-2009, 01:05 PM   #20
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Quote:
Originally Posted by Scotch View Post
Understood. I just never heard the term applied to anything but the Hungarian dish.

Live and learn.

BTW, I'm going to have an "omelet" for breakfast -- a bowl of cereal with milk and sugar.

Scotch - Thanks for my early afternoon LOL

Bob
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