Chief Longwind Of The North
Certified/Certifiable
Having been inspired by the existing goulash thread, Im starting this thread to give everyone a chance to share their own favorite recipe.
Real Hungarian Goulash is far different from what most of us think of when we hear the term - Goulash. But this isn't about that. This thread is about what we, in North America, call goulash, or slumgullian, or a host of other names, depending on where we live.
I invite everyone to share their favorite goulash recipe.
To my mother, goulash was as follows:
1 lb. ground beef, browned and seasoned with salt
1 14-ounce can tomato sauce
1 6-oz. can tomato paste
1 onion, cut into chunks
1 pkg. elbow macaroni
Brown the ground beef. Add everything else but the macaroni and cook until the onion is tender. Cook the macaroni until tender, drain, and combine with the meat sauce. Serve with powdered Parmesan cheese.
My Dad's recipe:
1 lb. ground beef
2 cans tomato sauce
1 can tomato paste
1 tsp. dried oregano
1 tsp. dried basil
1 green bell pepper, diced
1 onion, diced
Salt
Pepper
1 box rotini pasta
Brown the ground beef. Add the onion and green pepper, salt and pepper to taste, and cook until the veggies are tender. add the remaining ingredients, except the pasta. Cover and simmer for 20 minutes. Cook the pasta until al dente. Combine with the sauce. Serve.
Goodweed's Goulash
Take my Dad's sauce recipe, add 4 cloves minced garlic, 1/8 tsp. each of crushed rosemary, and thyme. Add 1 tbs. sugar. Optionally, add 1 tbs. mild chili powder (sometimes I do, and sometimes I don't). Cook whole-grain rotini pasta until al dente. Combine the pasta and sauce. Serve with garlic bread, or naked bruschetta (no toppings please), and freshly grated Parmesano Regiano, or Asiago cheese.
Your turn.
Seeeeeeya; Goodweed of the North
Real Hungarian Goulash is far different from what most of us think of when we hear the term - Goulash. But this isn't about that. This thread is about what we, in North America, call goulash, or slumgullian, or a host of other names, depending on where we live.
I invite everyone to share their favorite goulash recipe.
To my mother, goulash was as follows:
1 lb. ground beef, browned and seasoned with salt
1 14-ounce can tomato sauce
1 6-oz. can tomato paste
1 onion, cut into chunks
1 pkg. elbow macaroni
Brown the ground beef. Add everything else but the macaroni and cook until the onion is tender. Cook the macaroni until tender, drain, and combine with the meat sauce. Serve with powdered Parmesan cheese.
My Dad's recipe:
1 lb. ground beef
2 cans tomato sauce
1 can tomato paste
1 tsp. dried oregano
1 tsp. dried basil
1 green bell pepper, diced
1 onion, diced
Salt
Pepper
1 box rotini pasta
Brown the ground beef. Add the onion and green pepper, salt and pepper to taste, and cook until the veggies are tender. add the remaining ingredients, except the pasta. Cover and simmer for 20 minutes. Cook the pasta until al dente. Combine with the sauce. Serve.
Goodweed's Goulash
Take my Dad's sauce recipe, add 4 cloves minced garlic, 1/8 tsp. each of crushed rosemary, and thyme. Add 1 tbs. sugar. Optionally, add 1 tbs. mild chili powder (sometimes I do, and sometimes I don't). Cook whole-grain rotini pasta until al dente. Combine the pasta and sauce. Serve with garlic bread, or naked bruschetta (no toppings please), and freshly grated Parmesano Regiano, or Asiago cheese.
Your turn.
Seeeeeeya; Goodweed of the North
