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Old 04-06-2006, 11:06 AM   #1
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Goulash Recipes

Help Would Like To Make Goulash Tonight.

I Have Never Made This For My Family.

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Old 04-06-2006, 11:15 AM   #2
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EASY!! Don't worry, you will get lots of recipes.
I get
1 large bag of egg noodles
2 large cans of stewed tomatoes
14 oz can tomato sauce
1-2 pounds of ground beef {depends on how much you want}

brown ground beef, drain grease.
boil noodles til soft. Drain add tomatoes, tomato sauce and beef.
You can also add a can or two of whole kernel corn.
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Old 04-06-2006, 11:27 AM   #3
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beef onion tomato garlic root vegetable paprika stew over noodles with sour cream and green herbs glopped on top. Take it from there. How many you are feeding depends on quantities.
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Old 04-06-2006, 11:56 AM   #4
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Beef Goulash


2 Tb Olive Oil
4 C Onions, thinly sliced
1 Tb Sugar
3 Garlic cloves, minced
1 Tb Caraway seeds, toasted & ground
1 1/2 Tb Sweet Paprika
1 tsp Hot Paprika
2 Tb Minced fresh Marjoram
1 tsp Minced fresh Thyme
1 Bay Leaf
3 Tb Tomato Paste
2 Tb Balsamic Vinegar
4 C Chicken Stock
2 1/2 Lb Stew Beef in 2” cubes
1 tsp Salt
1/4 tsp Black Pepper

In a large sauté pan, heat the olive oil and sauté the onions and the sugar until caramelized.

Add the garlic and the ground caraway seed. Cook for 1 minute.

Add the paprikas, the marjoram, the thyme, and the bay leaf. Sauté for another minute, until fragrant.

Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt, and pepper.

Bring to a boil, then lower to a simmer and cook until very tender, about 1˝ hours, stirring occasionally.

Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
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Old 04-06-2006, 12:16 PM   #5
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are we talking about the real European goulash, or the Americanized version that has no resemblance whatsoever to the original dish? We have people hear that can give you both. But we need to know what it is that you want.

Seeeeeya; Goodweed of the North
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Old 04-06-2006, 12:37 PM   #6
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Quote:
Originally Posted by Goodweed of the North
are we talking about the real European goulash, or the Americanized version that has no resemblance whatsoever to the original dish? We have people hear that can give you both. But we need to know what it is that you want.

Seeeeeya; Goodweed of the North
The Americanized version
thanks
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Old 04-06-2006, 12:49 PM   #7
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Goulash is almost a generic stew lots of times. I've seen all kinds of recipes called goulash and they vary greatly one from the other. It would be nice to make an authentic version.
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Old 04-06-2006, 01:42 PM   #8
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make a hamburger hash with diced potatoes and onions add frozen veggies like carrots/peas/beans etc ...add can diced tomatoes ... adjust flavoring with salt and pepper, garlic if you like. If you want it saucier add a can of tomato sauce or mixture of beef broth and tomato paste. simmer till flavors blend, serve over noddles with a dolop of sour cream. (you could use a can of onion soup for the onions and the beef broth elements above. if you find it a bit strong, add 1/4 water at a time till you're satisfied.)
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Old 04-06-2006, 02:38 PM   #9
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The real problem is "which" goulash - or if you're talking about an "Americanized" version are you probably talking about Slum Gullion (which is sometimes called goulash).

Here is the recipe Mom used to make (sometimes called goulash, sometimes slum gullion):

Put a pot of water on to boil to cook 1 pound of pasta (5-6 qt pot with 4 qts water, salted).

1-2 pound(s) hambuger (browned). Remove to a bowl with a slotted spoon and drain all but about 2-3 Tablespoons fat.

Add large yellow onion (diced), 2-3 cloves garlic (minced), large green bell pepper (small diced) to the skillet - sauté/sweat until tender.

Add 1 large (about 28 oz) can diced tomatoes, 1 small (about 6 oz) can tomato paste, salt and black pepper to taste. Return meat to the "sauce" mixture.

By now the water for the pasta should be boiling - add the pasta (large or small macaroni, small egg noodles, small shells, etc.) Simmer the meat mixture for about 10 minutes, uncovered, to reduce juices while the pasta cooks. Drain the pasta, return to the pot and add the meat mixture - stir well - and serve.

Sometimes she added some paprika if she had it - but normally it was just heavily "spiced" with ground black pepper.
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Old 04-06-2006, 02:44 PM   #10
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I must be naive about goulash. I had no idea it was also a dish like slum gullion which is called American Chop Suey around here.

Oh, well. If you want a Hungarian/Austrian Goulash recipe, see above.

If you want a Slum Gullion/American Chop Suey, American Goulash recipe, see below:


American Chop Suey

1 Lb Ground Beef
1 Ea Onion
1 Ea Green Pepper
2 Cl Garlic
3 Tb Tomato Paste
28 Oz Canned Tomato
2 C Elbow Macaroni

Brown the beef in a sauté pan over medium high heat. Remove it from the pan. Pour off all but two tablespoons of fat.

Sauté the onion, pepper and garlic in the remaining fat until softened.

Add the paste and sauté for an additional 3 minutes.

Add the tomato and the meat to the sautéed vegetables. Simmer for 15-20 minutes.

Prepare the pasta according to package directions.

When the pasta is cooked, drain off the water and mix the pasta with the vegetable and meat mixture. Cook together for 2-3 minutes to allow the flavor of the sauce to cook into the pasta.

Serve with grated cheese.
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