On Mon, 16 Jan 2012 09:57:08 -0500, "jmcquown" >
wrote:

>
>"A Moose in Love" > wrote in message
...
>> Recently, there was a bit of an argument over whether a certain dish
>> was in reality a Goulash.
>> Goulash is a Hungarian dish. There is a dish which is very different,
>> which is referred to as American Goulash. These recipes are similar
>> to the recipe that JH put up yesterday.
>> http://www.cooks.com/rec/search/0,1-...oulash,FF.html
>> example:
>> {
>> AMERICAN GOULASH
>> 2 lbs lean ground beef
>> 1 medium onion
>> 1 medium green pepper
>> 1 32 oz can tomato juice
>> 2 cups elbow macaroni
>> 1 16 oz can diced tomatoes
>> 1/4 cup Parmesan cheese
>>
>> Brown ground beef until done. Meanwhile, dice onion and green pepper.
>> Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt
>> and pepper to taste.
>>
>> Cook on medium low heat for 45 minutes. Serve with a sprinkling of
>> Parmesan cheese.
>>
>
>I love this argument. I hate it when people show this as typical "American"
>cooking. In the 1980's a friend invited us to dinner. She said she was
>serving "goulash". Sorry, but macroni with ground beef, tomatoes and cheese
>isn't "goulash". It's more like hamburger helper made from scratch.

That's actually a ligitimate American recipe, albeit misnamed (by the
latest POS spammer)... that's "American Chop Suey", a standard greasy
spoon/school cafeteria entree.
http://www.saveur.com/article/Recipe...ican-Chop-Suey