Posted on 04/01/2020 8:22:57 PM PDT by nickcarraway
Yes, yes, when I was at college, this was served as "AMERICAN GOULASH" and I wouldn't touch it with a barge pole, let alone call it goulash of ANY kind at all, though there ARE about 7 different kinds of making REAL HUNGARIAN GOULASH! This is some peculiar recipe with a ridiculous name!
For REAL beef Hungarian goulash, all you need is beef for stew, cans of tomato sauce, onions, REAL Hungarian paprika, and noodles or potatoes ( even canned ones will do nicely ) and time. Why "time"? BECAUSE YOU MUST NEVER EAT IT ON THE DAY YOU MAKE IT! :-)
And yes, I will tell anyone who wants to know it, the right way to make it.
I love panang curry.
No you don’t and that isn’t “goulash” at all; it’s some very weird, misnamed dish.
“I’ll have to try some of those things.”
I found the USDA Complete Guide to Home Canning invaluable. It’s a free download.
Have fun!
L
What about slumgullion?
That was my dad’s favorite. He also loved cooked cabbage, those hard dumplings and cottage cheese, stuffed cabbage or green peppers..
I haven’t thought about foods like that in ages.
chicken and rice- which goes a long ways too- or pasta which is also filling-
Not only eat but grow.
They are very tasty mashed.
bump
Pasta Puttanesca
Ingredients
4 medium cloves garlic, minced to paste or pressed through garlic press (1 packed tablespoon) Place in a small bowl and add 1 tablespoon of water.
1 pound of the pasta of your choice. (I like Penne, Linguine or Thick Spaghetti)
2 tablespoons olive oil
1/2 to 1 teaspoon red pepper flakes depending on your taste.
One- 2 0z. can of anchovies drained and minced
1 28 oz. can of whole tomatoes pulsed in your blender to coarsely chop.
3 tablespoons capers rinsed
½ cup Kalamata olives pitted and chopped coarse
¼ to 1/2 cup minced fresh parsley leaves
Instructions
Serves 4
The pasta and sauce cook in just about the same amount of time.
1. Bring 4 quarts water and 1 tablespoon of table salt to rolling boil in large pot. Cook pasta to your preferred doneness. Drain, then return pasta to pot or see Note 2 below.
2. Immediately heat oil, garlic mixture, red pepper flakes, and anchovies in 10 to 12 inch skillet over medium heat; cook, stirring frequently, until garlic is fragrant 2 to 3 minutes See note 1 below. Stir in tomatoes and simmer until slightly thickened, about 8 minutes. Just before the pasta is finished cooking stir capers, olives, and parsley into sauce.
3. Pour sauce over pasta and toss to combine.
Serve immediately with some grated Pecorino Romano cheese on top!
Note 1: Don’t burn the garlic it will be very bitter. If you do burn the garlic start over
Note 2: I have found that using a Wok of about 14” diameter over low to medium heat works very well for tossing the pasta with the sauce.
U.S. Senate Bean Soup
Ingredients
• 1 pound dried Navy beans rinsed, sorted, and soaked overnight
• 1 meaty ham bone
• 3 medium onions chopped fine
• 3 garlic cloves, minced
• 4 celery ribs, minced
• 1/4 cup finely chopped fresh parsley
• 1 cup mashed potatoes or more. Freshly made or leftover
• Minced parsley or chives
• Salt and pepper to taste
Directions
• Rinse and sort beans.
• In a large Dutch oven or soup kettle, place the beans, ham bone and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours or until the beans begin to to get tender.
• Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
• Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.
Nutrition Facts
1 cup: 229 calories, 3g fat (1g saturated fat), 12mg cholesterol, 83mg sodium, 37g carbohydrate (5g sugars, 10g fiber), 14g protein.
Originally published as U.S. Senate Bean Soup in Taste of Home April/May 1993.
bbb
Ping!
Thanks!
Leftover (or canned chicken) chopped into 1 1 1/2” bite sized pieces, frozen or canned peas, (egg noodles, pasta or even rice in a pinch, if you prefer, I usually don’t ) canned mushrooms, melt butter add 2-3 tablespoons flour, blended into 1/4 C Water for a roux.
Add chicken, peas, or other veggies and heat until bubbly Pour into casserole dish or individual custard dishes and add dough for top.
If no time to make a rich pie dough for upper crust, I use either bisquick to make biscuit dough or use refrigerated biscuits.
Brush with egg yoke and bake until crust golden brown.
Hey, Jane!
Good thread here!
:-)
I advanced my tuna casserole a few years ago with peas and added 1-2 tbs. Worcester sauce!
You are correct...lol. I've known that for some time; it should be named "midwest church-potluck goulash." I know what "goulash" is, and have never figured out why this dish came to be called that. Guessing it's something to do with penny-stretching during WWII...when all kinds of foods were re-named due to making do with what they had on hand at the time.
+1
I bake two and freeze one. Everything is out - might as well.
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