Goulash - what is in it?
07-03-2014, 06:41 AM
#21
Senior Member
Join Date: Apr 2012
Location: Richmond, Texas
Posts: 846
Goulash is my husband's favorite dish. I think he could eat it every day! There's no "set" recipe. I think you can add most any ingredient to it. Here's how I make mine (generally....)
1. hamburger meat or mixture of hamburger meat & sausage
2. chopped onion
3. cloves of garlic, browned with the meat,
4. chopped bell pepper, browned with meat
5. diced tomatoes or canned diced tomatoes
6. tomato sauce and tomato paste
7. ketchup
8. cooked macaroni
9. water, as needed
10. rotel tomatoes (regular, hot or hapanero) we like hot or habanero...
11. cut up mushrooms
12. optional - a can of whole kernel corn
Serve with homemade buttermilk cornbread
1. hamburger meat or mixture of hamburger meat & sausage
2. chopped onion
3. cloves of garlic, browned with the meat,
4. chopped bell pepper, browned with meat
5. diced tomatoes or canned diced tomatoes
6. tomato sauce and tomato paste
7. ketchup
8. cooked macaroni
9. water, as needed
10. rotel tomatoes (regular, hot or hapanero) we like hot or habanero...
11. cut up mushrooms
12. optional - a can of whole kernel corn
Serve with homemade buttermilk cornbread
Last edited by ladydukes; 07-03-2014 at 06:50 AM. Reason: left out ingredient
07-03-2014, 08:37 AM
#24
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
Ok so this thread really got me interested in the orgins of goulash and what is in it. Most of what I found agrees with this definition. Paprika seems to be the defining ingredient that makes it goulash not stew. It is tradionaly made with chunks of beef and simmered for long periods of time.
What does Goulash mean?
Goulash is a soup or stew made with meat, (mostly beef is used, then pork) onions and the most defining ingredient; paprika.
You can also add , potatoes, root vegetables, and for seasoning sometimes
wine, bay leaf, caraway or thyme.
What does Goulash mean?
Goulash is a soup or stew made with meat, (mostly beef is used, then pork) onions and the most defining ingredient; paprika.
You can also add , potatoes, root vegetables, and for seasoning sometimes
wine, bay leaf, caraway or thyme.
07-03-2014, 03:17 PM
#25
Super Member
Join Date: Dec 2010
Location: Campton,Kentucky
Posts: 1,397
[QUOTE=Doggramma;6783254]Ground beef, package of onion soup mix, can of tomato soup, season salt, water, then add cooked macaroni at the end. I like to put corn in it too.
I just recently had German goulash. It was chunks of beef and lots of paprika. Not sure what else, but the meat was very tender. It was served over spaetzle.[/QUOTE
Yours is more like what we fix here in good ol'e Ky ]
I just recently had German goulash. It was chunks of beef and lots of paprika. Not sure what else, but the meat was very tender. It was served over spaetzle.[/QUOTE
Yours is more like what we fix here in good ol'e Ky ]
07-03-2014, 03:24 PM
#26
Super Member
Join Date: Oct 2010
Location: Alaska
Posts: 2,356
Goulash- sometimes called Funeral hotdish (Found this out when I brought it to a quilting class. Apparently it is served at a lot of funerals.)
Ground Beef
Macaroni Noodles
Tomato Soap
Cream of Mushroom Soup
1 can of diced tomatoes
1/4 package of cheese (about 1 pound) American
Pepper
Little bit of sugar
Ground Beef
Macaroni Noodles
Tomato Soap
Cream of Mushroom Soup
1 can of diced tomatoes
1/4 package of cheese (about 1 pound) American
Pepper
Little bit of sugar
07-03-2014, 03:42 PM
#27
Member
Join Date: Jun 2014
Location: east side, NM
Posts: 37
At our house, it’s Boiled Ground Beef, Bell Peppers, Onions, Chili Powder, & S&P sautéed in Olive Oil, with canned Diced Tomatoes, & Elbow Macaroni.
(We boil 10 pounds of ground beef at a time and bag it up in snack bags once it’s drained and cooled then freeze it. We make a lot of Mexican Food dishes, and boiling the meat helps to break it up as fine as possible for Tacos, plus removes a lot of the fat. Works great for Goulash too!)
CD in Oklahoma
(We boil 10 pounds of ground beef at a time and bag it up in snack bags once it’s drained and cooled then freeze it. We make a lot of Mexican Food dishes, and boiling the meat helps to break it up as fine as possible for Tacos, plus removes a lot of the fat. Works great for Goulash too!)
CD in Oklahoma
07-03-2014, 03:48 PM
#28
Member
Join Date: Jun 2014
Location: east side, NM
Posts: 37
07-04-2014, 04:46 AM
#30
Senior Member
Join Date: Feb 2010
Location: Ashtabula County, Ohio NE Corner
Posts: 377
Ours is basically- Browned 2 lbs Ground Chuck, ( Drain meat if there is excess Grease ) with several large onions Chopped and dumped in along with a large Green pepper diced and dumped in , let it cook til all are softened....then add several Quarts of Home Canned Tomatoes and cook up 1 lb of any kind of macaroni ( my husband thinks only elbows will do) til just cooked firm,drain, and mix together -salt and pepper to taste, have a Bowl of Shredded Cheese on the Table to add on top when served... ( sometimes add a couple of Crushed Cloves of Garlic.) WE had this lots as kids because to feed 6 people my mom had to make do... Sometimes would make Garlic Bread with the heels of the Bread she saved and toasted them in the oven...
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