In article >,
"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.
>
This recipe is what my grandmother called goulash, but without the
Parmesan. It was what she served when we'd go to visit her because it
was cheap and we liked it. I've also seen it referred to as
slumgullion. Grandma raised 7 kids during the Depression and was a very
shrewd manager of what pennies she had. (My aunts, uncles, and father
found grocery receipts dating from the 1940's in her dresser when she
died in 1985.) If Grandma wanted to call this goulash, I was not going
to argue with her.

We've made the Hungarian-style goulash as well over the years. Tasty,
particularly if you have good paprika (as opposed to the usual
supermarket stuff used to dust deviled eggs).

Cindy

--
C.J. Fuller

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