FraidKnot
Washing Up
I've always been curious about a dish which people in the mid-western and mid-southern U.S. call "goulash".
My family isn't Hungarian or Austrian (although my paternal grandmother was German) but I've always thought of "goulash" as a thick stew dish consisting of beef, onions, potatoes and spices (mainly but not exclusively paprika). Sometimes served over (ribbon-style) thin egg noodles; most often simply accompanied by chunks of a nice hearty toasted bread to sop up the beef gravy.
Since I moved to the southern U.S. almost 34 years ago now, I've encountered descriptions of goulash which are more akin cooked ground beef put in tomato sauce with elbow macaroni. Akin to the canned Chef Boyardee brand.
Obviously this is a regional (not to mention country!) difference. So I'm just curious, what do you consider "goulash"?
Fraidy
My family isn't Hungarian or Austrian (although my paternal grandmother was German) but I've always thought of "goulash" as a thick stew dish consisting of beef, onions, potatoes and spices (mainly but not exclusively paprika). Sometimes served over (ribbon-style) thin egg noodles; most often simply accompanied by chunks of a nice hearty toasted bread to sop up the beef gravy.
Since I moved to the southern U.S. almost 34 years ago now, I've encountered descriptions of goulash which are more akin cooked ground beef put in tomato sauce with elbow macaroni. Akin to the canned Chef Boyardee brand.
Obviously this is a regional (not to mention country!) difference. So I'm just curious, what do you consider "goulash"?
Fraidy