texasgirl said:
As for the many ways of cooking dishes... that is what I was marveling at.... just amazing the different recipes for goulash on this thread. All I have known is the way I was taught, now I have new ideas!!! Yipee! Thanks texasgirl!!!
Goulash Recipes
- Thread starter rickell
- Start date
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If you have answers, please help by responding to the unanswered posts.
As for the many ways of cooking dishes... that is what I was marveling at.... just amazing the different recipes for goulash on this thread. All I have known is the way I was taught, now I have new ideas!!! Yipee! Thanks texasgirl!!!
Andy M.
Certified Pretend Chef
It's interesting to me how we in this country create dishes and then give them the name of another (exotic sounding), completely different dish.
The goulash dishes we ended up talking about are nothing like an old style Hungarian goulash. Americn Chop Suey is nothing like the Chinese dish. There are probably other dishes in this category.
The goulash dishes we ended up talking about are nothing like an old style Hungarian goulash. Americn Chop Suey is nothing like the Chinese dish. There are probably other dishes in this category.
Chief Longwind Of The North
Certified/Certifiable
This site will give you an authentic version of Hungarian Goulash, or Gulyas. You will find that it is a substantially different dish than what has been presented here.
www.gumbopages.com/food/hungarian/gulyas.html
That being the case, I still like the Americanized version for a quick meal. It's truly yummy in its own right, and can be easily altered to fit your tastes. And as for adding kidney beans to goulash, if you also add some chili powder, then you have a dish that's called chilli-mac around here.
Seeeeeya; Goodweed fo the North
www.gumbopages.com/food/hungarian/gulyas.html
That being the case, I still like the Americanized version for a quick meal. It's truly yummy in its own right, and can be easily altered to fit your tastes. And as for adding kidney beans to goulash, if you also add some chili powder, then you have a dish that's called chilli-mac around here.
Seeeeeya; Goodweed fo the North
mudbug
Chef Extraordinaire
GW, you've found a link that reinforces what I've always thought - generous lashings of paprika is what makes it goulash.
That's not to say that other variations aren't wonderful.
I don't necessarily care what these dishes are called as long as they taste good.
That's not to say that other variations aren't wonderful.
I don't necessarily care what these dishes are called as long as they taste good.
Chief Longwind Of The North
Certified/Certifiable
mudbug said:
I like the way you think. If it tastes good, you can call it muzzlewort for all I care. The quality is much more important than the arbitrary names we give to foods. But then again, using the correct names allow us to understand what each other is talking about. Hmm, which is more important to me, being able to communicate with others, or the food itself. Initially, it would be the food. But some communicative commonality (say that one three times fast) is essential for us to learn and share ideas.
communicative commonality, communicative commonality, communicative commonality! There. I said it three times, and quickly.
Seeeeya: Goodweed of the North
mudbug
Chef Extraordinaire
Goodweed is today's winner of the alliteration prize.
wolfie
Assistant Cook
You can add this one to the Americanized list, if you wish.
@@@@@ Now You're Cooking! Export Format
Gram's Boarding House Goulash
casserole-beef
2 tablespoons butter; melted
2 cloves garlic; minced
1 large onion; peeled & chopped
1 large green bell pepper; seeded & chopped
1 large yellow bell pepper; seeded & chopped
3/4 lb italian sausage, hot; browned & crumbled
3/4 lb italian sausage, sweet; browned & crumbled
1 1/2 lb ground beef; browned & crumbled
2 can (4 oz) mushroom stems and pieces; chopped
2 can (28 oz) italian tomatoes, peeled; coarsely chopped
2 can (6 oz) tomato paste
2 large fresh basil leaves
1-3 lb elbow macaroni; cooked al dente
Preparation:
In a large frying pan, melt butter, add garlic and onion and sauté until
onions are translucent. Add peppers, place a lid on frying pan and simmer
until peppers soften. Add the chopped mushrooms with juices and, removing
the frying pan lid, let cook down until most of the juices are gone. You
can use fresh mushrooms. Just add a bit of beef or chicken broth.
Meanwhile, coarsely chop the tomatoes into a large stock pot and add the
tomato paste, the basil leaves and the juice from one of the cans of
tomatoes (Hold the second can of juice in case the sauce needs to be
thinned). Then add the onion-pepper mixture and turn the heat under the
stock pot to medium low, stirring occasionally.
Remove casings from sausage and place in the large frying pan and brown,
breaking up with a spatula as it cooks. When the sausage is finished remove
with a slotted spoon and add to the tomato sauce in the stock pot. Drain
off all but 2 or 3 tablespoons of the sausage juices from the frying pan
and brown and crumble the ground beef in the same manner as the sausage.
When finished, pour the contents of the frying pan into the stock pot,
including the juices.
Let the stock pot simmer, stirring occasionally, for an hour or so to let
all the flavors blend. Cook the amount of pasta you want and mix into the
stock pot. I like mine a bit more hefty, so I usually use less pasta. Gram
used to use the pasta to "thin out" the goulash (ie. feed more people).
Note: I like Contadina for the tomatoes and paste. Bear with me on this.
I've been making it for years, but it has never been written down. I now
make it so I can freeze it into small portions for my lunches.
** Exported from Now You're Cooking! v5.73 **
enjoy!
wolfie
@@@@@ Now You're Cooking! Export Format
Gram's Boarding House Goulash
casserole-beef
2 tablespoons butter; melted
2 cloves garlic; minced
1 large onion; peeled & chopped
1 large green bell pepper; seeded & chopped
1 large yellow bell pepper; seeded & chopped
3/4 lb italian sausage, hot; browned & crumbled
3/4 lb italian sausage, sweet; browned & crumbled
1 1/2 lb ground beef; browned & crumbled
2 can (4 oz) mushroom stems and pieces; chopped
2 can (28 oz) italian tomatoes, peeled; coarsely chopped
2 can (6 oz) tomato paste
2 large fresh basil leaves
1-3 lb elbow macaroni; cooked al dente
Preparation:
In a large frying pan, melt butter, add garlic and onion and sauté until
onions are translucent. Add peppers, place a lid on frying pan and simmer
until peppers soften. Add the chopped mushrooms with juices and, removing
the frying pan lid, let cook down until most of the juices are gone. You
can use fresh mushrooms. Just add a bit of beef or chicken broth.
Meanwhile, coarsely chop the tomatoes into a large stock pot and add the
tomato paste, the basil leaves and the juice from one of the cans of
tomatoes (Hold the second can of juice in case the sauce needs to be
thinned). Then add the onion-pepper mixture and turn the heat under the
stock pot to medium low, stirring occasionally.
Remove casings from sausage and place in the large frying pan and brown,
breaking up with a spatula as it cooks. When the sausage is finished remove
with a slotted spoon and add to the tomato sauce in the stock pot. Drain
off all but 2 or 3 tablespoons of the sausage juices from the frying pan
and brown and crumble the ground beef in the same manner as the sausage.
When finished, pour the contents of the frying pan into the stock pot,
including the juices.
Let the stock pot simmer, stirring occasionally, for an hour or so to let
all the flavors blend. Cook the amount of pasta you want and mix into the
stock pot. I like mine a bit more hefty, so I usually use less pasta. Gram
used to use the pasta to "thin out" the goulash (ie. feed more people).
Note: I like Contadina for the tomatoes and paste. Bear with me on this.
I've been making it for years, but it has never been written down. I now
make it so I can freeze it into small portions for my lunches.
** Exported from Now You're Cooking! v5.73 **
enjoy!
wolfie
Chief Longwind Of The North
Certified/Certifiable
mudbug said:
Thanks, I think.
What's alliteration mean anyways?
Seeeeeeay; Goodweed of the North
mudbug
Chef Extraordinaire
Alliteration (n.): repetition of an initial sound, usually a consonant or cluster in two or more words of a phrase
communicative commonality
Goodweed gives great greetings generously
marmalady made more meringues than mudbug
communicative commonality
Goodweed gives great greetings generously
marmalady made more meringues than mudbug
licia
Executive Chef
I'm thinking about making one of the goulash recipes and substituting venison sausage. Will that work?
Chief Longwind Of The North
Certified/Certifiable
mudbug said:
Wow!
And Licia, in answer to your question, why coitanly (pronounced soitanly). Vinnison sausage woud make a great addition to most of our goulash recipes.
Seeeeya; Goodweed of the North
licia
Executive Chef
Thanks a bunch!
