What exactly is Goulash?
Judy Haffner wrote:
> Jill wrote:
>
>> 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.
>
> The main dishes that I have fixed, that are named GOULASH are a far cry
> from a box of Hamburger Helper off the shelf of any store, and the
> flavor can no way compare.
>
>> Goulash is a beef and veal stew. Quite
>> tasty.
>
> It is whatever a person wants to call it, as is "stew", or "soup". When
> someone invites you over to share some with them. You have no idea if it
> will be made from beef, lamb, pork, seafood, chicken, etc. It could be
> any kind of meat, as could even have HOTDOGS in it (I have one as such
> called Puppy Tail Soup) also squirrel or rabbit. Also it could be chunks
> of meat, or even hamburger (I have fixed several delicious hamburger
> soups). It could be an Oven Beef Stew, such as I fixed last night for
> supper (delicious) or a 8 hour stew, where put everything together and
> bake all day at a very low temperature, while a person is gone from
> home, or it could be cooked on top the stove, or in a Crock Pot. No
> matter how it's prepared, or what is in it, that doesn't change the fact
> of the matter, that it's STILL soup/stew.
>
> It could be called many things, but in the end it is still 'just' soup
> (stew, if thicker) with anything in it a person feels like adding, the
> same as what is known as 'Goulash'...there is no wrong way, or right way
> to fix it, or what ingredients it's made out of, it is GOULASH any way
> you look at it, whether it's made in Hungary or in the middle of Long
> Island, N.Y.
>
> Judy (just telling it like it is!)
>
I don't THINK so.
--
Jean B.
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