I've always enjoyed a good Goulash, and just wondering if anybody else
here does, and if you ever make it?

What all do you like in yours? A person can put just about anything in
it, and it always seems to come out tasty. We had it for supper last
night, with garlic toast, and heated it up for our lunch, and was even
better.

The one I made had elbow macaroni, lean ground beef, green pepper,
onion, plenty of garlic powder, salt & pepper to taste, chili powder,
can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
syrup and Worcestershire sauce. It was very good! I like any pasta and
tomato base main dish. Great comfort food.

BTW I never got to wish everyone a Happy New Year. My newsreader was
'down' from Dec. 27th till just today!

Judy

"Judy Haffner" <> wrote in message >
> I've always enjoyed a good Goulash, and just wondering if anybody else
> here does, and if you ever make it?
>
> What all do you like in yours? A person can put just about anything in
> it, and it always seems to come out tasty. We had it for supper last
> night, with garlic toast, and heated it up for our lunch, and was even
> better.
>
> The one I made had elbow macaroni, lean ground beef, green pepper,
> onion, plenty of garlic powder, salt & pepper to taste, chili powder,
> can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
> syrup and Worcestershire sauce. It was very good! I like any pasta and
> tomato base main dish. Great comfort food.
>
> BTW I never got to wish everyone a Happy New Year. My newsreader was
> 'down' from Dec. 27th till just today!
>
> Judy
>
I was enjoying your creation until you got to dark corn syrup and
Worcestershire. Really? So strange I'll have to try it. Wondered where
you were. Happy New Year to you too. Polly

(Judy Haffner) wrote:

>
> I've always enjoyed a good Goulash, and just wondering if anybody else
> here does, and if you ever make it?

We had goulasch for supper two nights ago. I even posted a Goulasch recipe
a few days ago.

--
Mike
http://www.facebook.com/groups/mikes.place.bar/
http://forums.delphiforums.com/mikes_place1/start
My Amazon.com author page: http://tinyurl.com/695lgym

"Judy Haffner" > wrote in message
...
>
> I've always enjoyed a good Goulash, and just wondering if anybody else
> here does, and if you ever make it?
>
> What all do you like in yours? A person can put just about anything in
> it, and it always seems to come out tasty. We had it for supper last
> night, with garlic toast, and heated it up for our lunch, and was even
> better.
>
> The one I made had elbow macaroni, lean ground beef, green pepper,
> onion, plenty of garlic powder, salt & pepper to taste, chili powder,
> can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
> syrup and Worcestershire sauce. It was very good! I like any pasta and
> tomato base main dish. Great comfort food.
>
> BTW I never got to wish everyone a Happy New Year. My newsreader was
> 'down' from Dec. 27th till just today!
>

Doesn't seem like goulash unles there is ample paprika in it. You need a
really good Hungarian paprika hat is spicier than what you normally get in
stores.

Paul
>

Polly wrote:

>I was enjoying your creation until you got
> to dark corn syrup and Worcestershire.
> Really? So strange I'll have to try it.
> Wondered where you were. Happy New
> Year to you too.

Thanks, Polly! I didn't even think anyone would notice I wasn't here.
All the posts that were made in the group for the past two weeks aren't
visible to me now! <sigh>

I thought it was 'odd' using corn syrup too, but my friend in CO. told
me how she'd made it, so I was "game" and tried it..used 1/4 cup, so
gave it some added sweetness. I have another that is quite similar, but
it calls for brown sugar. I add Worcestershire sauce to nearly every
meat dish I make, as hubby and I like the flavor, but she didn't use it
when she made it, so not necessary.

Judy

Mike wrote:

>We had goulasch for supper two nights
> ago. I even posted a Goulasch recipe a
> few days ago.

Mike, would you mind terribly posting it again for my benefit? As I said
my newsreader has been down for 2 weeks, and none of the posts made in
that time from others are no longer there for me to read. Thanks!

Judy

Paul wrote:

>Doesn't seem like goulash unles there is
> ample paprika in it. You need a really
> good Hungarian paprika hat is spicier
> than what you normally get in stores.

I just followed the directions my friend gave me, and it didn't call for
it, but I always have a can of Hungarian paprika on hand, as especially
like to sprinkle it on top of deviled eggs. This one had chili powder in
it, so maybe that's why no spicy paprika, but the Goulash I made last
time didn't call for it either, but paprika is always a great addition.

Judy

On 10/01/12 20:46, Judy Haffner wrote:
>
> Paul wrote:
>
>> Doesn't seem like goulash unles there is
>> ample paprika in it. You need a really
>> good Hungarian paprika hat is spicier
>> than what you normally get in stores.
>
> I just followed the directions my friend gave me, and it didn't call for
> it, but I always have a can of Hungarian paprika on hand, as especially
> like to sprinkle it on top of deviled eggs. This one had chili powder in
> it, so maybe that's why no spicy paprika, but the Goulash I made last
> time didn't call for it either, but paprika is always a great addition.


Likely a variation of porkolt from Hungarian minority in Transylvania
(present day Romania), they use paprika sparingly or not at all in
their stews.

"Judy Haffner" > wrote in message
...
>
> I've always enjoyed a good Goulash, and just wondering if anybody else
> here does, and if you ever make it?
>
> What all do you like in yours? A person can put just about anything in
> it, and it always seems to come out tasty. We had it for supper last
> night, with garlic toast, and heated it up for our lunch, and was even
> better.
>
> The one I made had elbow macaroni, lean ground beef, green pepper,
> onion, plenty of garlic powder, salt & pepper to taste, chili powder,
> can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
> syrup and Worcestershire sauce. It was very good! I like any pasta and
> tomato base main dish. Great comfort food.
>
> BTW I never got to wish everyone a Happy New Year. My newsreader was
> 'down' from Dec. 27th till just today!

I make something like that once in a while. Frankly I had far too much of
that when I was growing up and nobody in this house likes it all that much.
I use macaroni, some form of tomatoes, ground beef, onions and chili powder.
Cheese on top. I wouldn't like the Worcestershire sauce or the corn syrup.
I also wouldn't call it Goulash. When I think of Goulash I think of the
Hungarian type. Totally different thing. Growing up this was called
spaghetti red. Lord only knows why since there was no spaghetti in it. At
work they called it Johnny Rozetti. I just call it macaroni, beef and
tomatoes. To me it is a dish I make when the cupboard is bare.

"Polly Esther" > wrote in message
...
>
> "Judy Haffner" <> wrote in message >
>> I've always enjoyed a good Goulash, and just wondering if anybody else
>> here does, and if you ever make it?
>>
>> What all do you like in yours? A person can put just about anything in
>> it, and it always seems to come out tasty. We had it for supper last
>> night, with garlic toast, and heated it up for our lunch, and was even
>> better.
>>
>> The one I made had elbow macaroni, lean ground beef, green pepper,
>> onion, plenty of garlic powder, salt & pepper to taste, chili powder,
>> can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
>> syrup and Worcestershire sauce. It was very good! I like any pasta and
>> tomato base main dish. Great comfort food.
>>
>> BTW I never got to wish everyone a Happy New Year. My newsreader was
>> 'down' from Dec. 27th till just today!
>>
>> Judy
>>
> I was enjoying your creation until you got to dark corn syrup and
> Worcestershire. Really? So strange I'll have to try it. Wondered where
> you were. Happy New Year to you too. Polly

Yeah. That sounded really weird.

On Jan 10, 7:29*pm, (Judy Haffner) wrote:
> I've always enjoyed a good Goulash, and just wondering if anybody else
> here does, and if you ever make it?
>
> What all do you like in yours?

Equal amounts of beef (rump) and onions, fat for sauteing, beef broth,
and a little of each of the following: paprika, garlic, marjoram,
tomato paste, ground caraway, salt, and pepper.

> A person can put just about anything in
> it, and it always seems to come out tasty. We had it for supper last
> night, with garlic toast, and heated it up for our lunch, and was even
> better.
>
> The one I made had elbow macaroni, lean ground beef, green pepper,
> onion, plenty of garlic powder, salt & pepper to taste, chili powder,
> can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
> syrup and Worcestershire sauce. It was very good! I like any pasta and
> tomato base main dish. Great comfort food.

I know this dish as chili.mac with cheese.

>
> BTW I never got to wish everyone a Happy New Year. My newsreader was
> 'down' from Dec. 27th till just today!
>

Cheers.

Julie Bove wrote:

>I make something like that once in a
> while. Frankly I had far too much of that
> when I was growing up and nobody in
> this house likes it all that much. I use
> macaroni, some form of tomatoes,
> ground beef, onions and chili powder.
>cheese on top. I wouldn't like the
> Worcestershire sauce or the corn syrup.
> I also wouldn't call it Goulash. When I
> think of Goulash I think of the Hungarian
> type. Totally different thing. Growing up >this was called spaghetti
red. Lord
> only knows why since there was no
> spaghetti in it. At work they called it
> Johnny Rozetti. I just call it macaroni,
> beef and tomatoes. To me it is a dish I
> make when the cupboard is bare.

The recipe I made last night couldn't have been made if our cupboards
had been bare, as it called for a lot of different ingredients, and some
things I don't always have on hand. Goulash to me is a one-meal dish,
either baked, or simmered together with some type of pasta, meat,
veggies (usually tomato products of some kind) and seasonings, and have
never known it by anything else. My mom never made anything like that
when I was growing up, but hubby and I like it..is filling and tasty and
also nutritional.

Actually there is no flavor from the corn syrup..it just adds a little
sweetness. We like Worcestershire sauce, and I add it to practically
ever meat main dish I make for some added "zip", but as I told Polly,
the recipe, as it was given to me, didn't call for it, so not necessary
to add.

Judy

"Judy Haffner" > wrote in message
...
>
> Julie Bove wrote:
>
>>I make something like that once in a
>> while. Frankly I had far too much of that
>> when I was growing up and nobody in
>> this house likes it all that much. I use
>> macaroni, some form of tomatoes,
>> ground beef, onions and chili powder.
>>cheese on top. I wouldn't like the
>> Worcestershire sauce or the corn syrup.
>> I also wouldn't call it Goulash. When I
>> think of Goulash I think of the Hungarian
>> type. Totally different thing. Growing up >this was called spaghetti
> red. Lord
>> only knows why since there was no
>> spaghetti in it. At work they called it
>> Johnny Rozetti. I just call it macaroni,
>> beef and tomatoes. To me it is a dish I
>> make when the cupboard is bare.
>
> The recipe I made last night couldn't have been made if our cupboards
> had been bare, as it called for a lot of different ingredients, and some
> things I don't always have on hand. Goulash to me is a one-meal dish,
> either baked, or simmered together with some type of pasta, meat,
> veggies (usually tomato products of some kind) and seasonings, and have
> never known it by anything else. My mom never made anything like that
> when I was growing up, but hubby and I like it..is filling and tasty and
> also nutritional.
>
> Actually there is no flavor from the corn syrup..it just adds a little
> sweetness. We like Worcestershire sauce, and I add it to practically
> ever meat main dish I make for some added "zip", but as I told Polly,
> the recipe, as it was given to me, didn't call for it, so not necessary
> to add.

I always keep pasta, tomatoes and onions in the house. Also assorted
seasonings. The beef? Not always. But it is sometimes in the freezer.
This is a dish I wouldn't buy things to prepare. I would just make it out
of what I already had.

(Judy Haffner) wrote:

>
> Mike wrote:
>
>>We had goulasch for supper two nights
>> ago. I even posted a Goulasch recipe a
>> few days ago.
>
> Mike, would you mind terribly posting it again for my benefit? As I said
> my newsreader has been down for 2 weeks, and none of the posts made in
> that time from others are no longer there for me to read. Thanks!

That would likely cause heartburn here. how about an email?



--
Mike
http://www.facebook.com/groups/mikes.place.bar/
http://forums.delphiforums.com/mikes_place1/start
My Amazon.com author page: http://tinyurl.com/695lgym

(Judy Haffner) wrote:

>
>I've always enjoyed a good Goulash, and just wondering if anybody else
>here does, and if you ever make it?
>
>What all do you like in yours? A person can put just about anything in
>it, and it always seems to come out tasty. We had it for supper last
>night, with garlic toast, and heated it up for our lunch, and was even
>better.
>
>The one I made had elbow macaroni, lean ground beef, green pepper,
>onion, plenty of garlic powder, salt & pepper to taste, chili powder,
>can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
>syrup and Worcestershire sauce.

No garlic powder-- but 4-6 cloves of garlic tossed in before the
onions.

I brown the beef in a large frying pan. add the garlic for 5 min. -
add the onions- then the peppers- deglaze with a cup of stock or wine-
then the diced tomatoes- add the uncooked macaroni- cover and simmer-
adding water/stock/wine as necessary.

Lee & Perrins on the table-- When my daughter ate meat she would reach
for the Frank's hot sauce.

>It was very good! I like any pasta and
>tomato base main dish. Great comfort food.

We affectionately call it 'slop', here, in deference to a *real*
goulash posted by Istvan here last year. Google Gulyás Soup
(Gulyásleves)-- and make the 'Csipetke' for it--- yummy. [similar
ingredients but beef chunks instead of ground, and caraway and bay
leaves for seasoning-- the Csipetke is a bit like a hand-formed
spaetzle.

Jim

On Jan 11, 1:53*am, "Julie Bove" > wrote:

> > What all do you like in yours? A person can put just about anything *At
> work they called it Johnny Rozetti. *I just call it macaroni, beef and
> tomatoes. *T

My mother called it American Chop Suey - man, did we hate that stuff.

On 10/01/2012 10:29 PM, Judy Haffner wrote:
>
> I've always enjoyed a good Goulash, and just wondering if anybody else
> here does, and if you ever make it?
>
> What all do you like in yours? A person can put just about anything in
> it, and it always seems to come out tasty. We had it for supper last
> night, with garlic toast, and heated it up for our lunch, and was even
> better.
>


I have not made goulash in years but last year I made chicken paprikash
a few times. It was delicious. I browned the chicken pieces then fried
up some onions and garlic with paprika, added tomatoes and broth and let
it simmer for a while. I added the sour cream just before serving. Sine
there was more than enough for us for dinner I saved half of it and put
the sour cream only in the stuff we were going to eat right away. When
we reheated the leftovers I added the sour cream after it was heated.

On Jan 11, 5:01*am, Mike Muth > wrote:
> (Judy Haffner) wrote:

...

> That would likely cause heartburn here. *how about an email?

A good belch sometimes relieves heartburn. Suggest to your detractors
that they try it.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

On Tue, 10 Jan 2012 22:55:58 -0800 (PST), spamtrap1888
> wrote:

> I know this dish as chili.mac with cheese.

Sounds logical to me!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Mike wrote:

>That would likely cause heartburn here.
> how about an email?

Really?! the posters here would have a fit if you reposted a recipe
here? I thought that's what this group was all about...sharing recipes
and cooking tips and just discussing food in general?

Well, you don't want to be accused of causing heartburn, so you can
E-mail me the recipe at the address I'm using here...thanks!

Judy

Jim wrote:

>No garlic powder-- but 4-6 cloves of
> garlic tossed in before the onions.

Hubby and I are big garlic eaters, and add it to most all meat dishes,
even if am following a recipe and it doesn't call for it, and always add
more than the recipe states, as to us, the more the merrier! I was
thinking of putting it in the Goulash I made this week, but my friend
said she used garlic powder, so went with that, but WILL use fresh
garlic (minced) the next time.

>Lee & Perrins on the table-- When my
> daughter ate meat she would reach for
> the Frank's hot sauce.

We use a lot of Lee & Perrins. I've read about Frank's hot sauce in here
many times, but never tried it. We buy Tabasco..is Frank's better?

Judy

On Jan 11, 9:31*am, Kalmia > wrote:
> On Jan 11, 1:53*am, "Julie Bove" > wrote:
>
> > > What all do you like in yours? A person can put just about anything **At
> > work they called it Johnny Rozetti. *I just call it macaroni, beef and
> > tomatoes. *T
>
> My mother called it American Chop Suey - man, did we hate that stuff.

My mother made 3 things I truly hated: fried whiting (jack salmon),
which no amount of lemon juice could redeem; stuffed green peppers;
and the one thing I hate the very most, ham and great northern beans.
I choked down a bit of the fish, never touched the peppers, and spent
the night at a friend's house if she was making those nasty beans. I
didn't like her stew much either because she'd put turnips in it,
which were avoidable because she cut them into a different shape than
the potatoes, but they added a nasty flavor. Her chop suey wasn't
very good either. It had canned everything except the meat and celery
and onions. Somehow the idea of using ground beef in Chinese stir fry
doesn't sound as appealing as it did last might after too many drinks,
especially after seeing this:
http://recipecurio.com/hamburger-chop-suey/

--Bryan

Judy Haffner wrote:
>
> We use a lot of Lee & Perrins. I've read about Frank's hot sauce in here
> many times, but never tried it. We buy Tabasco..is Frank's better?

I also use lots of Lee & Perrin.
As far as Frank's hot sauce vs Tabasco. I love Frank's but don't really
care for the taste of Tobasco. YMMV. Just try it sometime. It's
supposedly the original hot sauce used for hot wings.

Gary

On Jan 11, 10:39*am, Bryan > wrote:
> On Jan 11, 9:31*am, Kalmia > wrote:
>
> > On Jan 11, 1:53*am, "Julie Bove" > wrote:
>
> > > > What all do you like in yours? A person can put just about anything **At
> > > work they called it Johnny Rozetti. *I just call it macaroni, beef and
> > > tomatoes. *T
>
> > My mother called it American Chop Suey - man, did we hate that stuff.
>
> My mother made 3 things I truly hated: fried whiting (jack salmon),
> which no amount of lemon juice could redeem; stuffed green peppers;
> and the one thing I hate the very most, ham and great northern beans.
> I choked down a bit of the fish, never touched the peppers, and spent
> the night at a friend's house if she was making those nasty beans. *I
> didn't like her stew much either because she'd put turnips in it,
> which were avoidable because she cut them into a different shape than
> the potatoes, but they added a nasty flavor. *Her chop suey wasn't
> very good either. *It had canned everything except the meat and celery
> and onions. *Somehow the idea of using ground beef in Chinese stir fry
> doesn't sound as appealing as it did last might after too many drinks,
> especially after seeing this:http://recipecurio.com/hamburger-chop-suey/
>
> --Bryan

I had a friend who decided to make a hamburger stir fry- she browned
the meat, removed it from the wok, and added oil to the remaining
grease so she could stir fry the veggies. Apparently, it went in the
trash!

On Jan 11, 12:48*pm, Gary > wrote:
> Judy Haffner wrote:
>
> > We use a lot of Lee & Perrins. I've read about Frank's hot sauce in here
> > many times, but never tried it. We buy Tabasco..is Frank's better?
>
> I also use lots of Lee & Perrin.
> As far as Frank's hot sauce vs Tabasco. *I love Frank's but don't really
> care for the taste of Tobasco. *YMMV. *Just try it sometime. *It's
> supposedly the original hot sauce used for hot wings.

Frank's and Tabasco both taste mostly like cheap distilled vinegar
because they *are* mostly cheap distilled vinegar.
>
> Gary

--Bryan

On 1/11/2012 12:39 PM, Bryan wrote:
> I choked down a bit of the fish, never touched the peppers, and spent
> the night at a friend's house if she was making those nasty beans.


I'm betting your Mom cooked those beans often.

George L

On Tue, 10 Jan 2012 18:29:19 -0900 in rec.food.cooking,
(Judy Haffner) wrote,
>The one I made had elbow macaroni, lean ground beef, green pepper,
>onion, plenty of garlic powder, salt & pepper to taste, chili powder,
>can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
>syrup and Worcestershire sauce. It was very good! I like any pasta and
>tomato base main dish. Great comfort food.

No, I generally don't make goulash. But I am pretty sure
there is NO PASTA in it.
http://www.budapest-tourist-guide.co...n-goulash.html

On Wed, 11 Jan 2012 10:39:00 -0800 (PST), Bryan
> wrote:

> Her chop suey wasn't
> very good either. It had canned everything except the meat and celery
> and onions.

My mother used to "make" Chun King chop suey for dinner. Man, I hated
that stuff! I think celery was the main ingredient, because that's
all I remember besides those nasty crispy noodles.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Wed, 11 Jan 2012 10:57:24 -0800 (PST), Bryan
> wrote:

> On Jan 11, 12:48*pm, Gary > wrote:
> > Judy Haffner wrote:
> >
> > > We use a lot of Lee & Perrins. I've read about Frank's hot sauce in here
> > > many times, but never tried it. We buy Tabasco..is Frank's better?
> >
> > I also use lots of Lee & Perrin.
> > As far as Frank's hot sauce vs Tabasco. *I love Frank's but don't really
> > care for the taste of Tobasco. *YMMV. *Just try it sometime. *It's
> > supposedly the original hot sauce used for hot wings.
>
> Frank's and Tabasco both taste mostly like cheap distilled vinegar
> because they *are* mostly cheap distilled vinegar.
> >
Must be why I like them. I prefer Tabasco over all the others and of
course Frank's goes on my buffalo wings.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf > wrote:

>My mother used to "make" Chun King chop suey for dinner. Man, I hated
>that stuff! I think celery was the main ingredient, because that's
>all I remember besides those nasty crispy noodles.

Wasn't chop suey originally conceived as famine food?


Steve

On Wed, 11 Jan 2012 11:38:26 -0800, David Harmon >
wrote:

> On Tue, 10 Jan 2012 18:29:19 -0900 in rec.food.cooking,
> (Judy Haffner) wrote,
> >The one I made had elbow macaroni, lean ground beef, green pepper,
> >onion, plenty of garlic powder, salt & pepper to taste, chili powder,
> >can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
> >syrup and Worcestershire sauce. It was very good! I like any pasta and
> >tomato base main dish. Great comfort food.
>
> No, I generally don't make goulash. But I am pretty sure
> there is NO PASTA in it.
> http://www.budapest-tourist-guide.co...n-goulash.html

I remember my mother would make a tomatoey, ground beef concoction
that had elbow noodles in it that she called *Hungarian* Goulash. I
thought it was pretty good. Didn't know the difference, so I was fine
with it. I doubt we would have been able to find Hungarian paprika
back then where we lived.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Jan 11, 1:07*pm, George Leppla > wrote:
> On 1/11/2012 12:39 PM, Bryan wrote:
>
> > I choked down a bit of the fish, never touched the peppers, and spent
> > the night at a friend's house if she was making those nasty beans.
>
> I'm betting your Mom cooked those beans often.

No, she did not, and my mother and I got along very well.
>
> George L

--Bryan

"David Harmon" > wrote in message
...
> On Tue, 10 Jan 2012 18:29:19 -0900 in rec.food.cooking,
> (Judy Haffner) wrote,
>>The one I made had elbow macaroni, lean ground beef, green pepper,
>>onion, plenty of garlic powder, salt & pepper to taste, chili powder,
>>can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
>>syrup and Worcestershire sauce. It was very good! I like any pasta and
>>tomato base main dish. Great comfort food.
>
> No, I generally don't make goulash. But I am pretty sure
> there is NO PASTA in it.
> http://www.budapest-tourist-guide.co...n-goulash.html


gou·lash (gläsh, -lsh)
n.

On Jan 11, 11:38*am, David Harmon > wrote:
> On Tue, 10 Jan 2012 18:29:19 -0900 in rec.food.cooking,
> (Judy Haffner) wrote,
>
> >The one I made had elbow macaroni, lean ground beef, green pepper,
> >onion, plenty of garlic powder, salt & pepper to taste, chili powder,
> >can of tomato soup, canned diced tomatoes, Colby/Jack cheese dark corn
> >syrup and Worcestershire sauce. It was very good! I like any pasta and
> >tomato base main dish. Great comfort food.
>
> No, I generally don't make goulash. *But I am pretty sure
> there is NO PASTA in it.http://www.budapest-tourist-guide.co...n-goulash.html

I wonder if "goulash" is being used as a synonym for slumgullion.

(Judy Haffner) wrote:

>
>Jim wrote:
>
>>No garlic powder-- but 4-6 cloves of
>> garlic tossed in before the onions.
>
>Hubby and I are big garlic eaters, and add it to most all meat dishes,
>even if am following a recipe and it doesn't call for it, and always add
>more than the recipe states, as to us, the more the merrier! I was
>thinking of putting it in the Goulash I made this week, but my friend
>said she used garlic powder, so went with that, but WILL use fresh
>garlic (minced) the next time.
>
>>Lee & Perrins on the table-- When my
>> daughter ate meat she would reach for
>> the Frank's hot sauce.
>
>We use a lot of Lee & Perrins. I've read about Frank's hot sauce in here
>many times, but never tried it. We buy Tabasco..is Frank's better?

Different. To me, Mcilhenny's Tabasco is pure heat. I can taste a
drop of it in a goulash made for 6 people. 3-4 drops might be too
much.

Franks has a lot of flavor, and *some* heat-- but I could down a
spoonful on its own if I had too.

And that isn't just because I use Frank's now. I switched after 40
years of [cautious] tobacco use.

Jim

On Wed, 11 Jan 2012 20:20:34 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >My mother used to "make" Chun King chop suey for dinner. Man, I hated
> >that stuff! I think celery was the main ingredient, because that's
> >all I remember besides those nasty crispy noodles.
>
> Wasn't chop suey originally conceived as famine food?
>
No clue, but I would have rather gone without supper than eat it.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 1/11/2012 2:23 PM, Bryan wrote:
> On Jan 11, 1:07 pm, George > wrote:
>> On 1/11/2012 12:39 PM, Bryan wrote:
>>
>>> I choked down a bit of the fish, never touched the peppers, and spent
>>> the night at a friend's house if she was making those nasty beans.
>>
>> I'm betting your Mom cooked those beans often.
>
> No, she did not, and my mother and I got along very well.

> --Bryan

I am glad. I forgot the basic truth that a Mother's love can overlook
any of their children's flaws.

George L

On Jan 11, 2:48*pm, Jim Elbrecht > wrote:
> (Judy Haffner) wrote:
>
> >Jim wrote:
>
> >>No garlic powder-- but 4-6 cloves of
> >> garlic tossed in before the onions.
>
> >Hubby and I are big garlic eaters, and add it to most all meat dishes,
> >even if am following a recipe and it doesn't call for it, and always add
> >more than the recipe states, as to us, the more the merrier! I was
> >thinking of putting it in the Goulash I made this week, but my friend
> >said she used garlic powder, so went with that, but WILL use fresh
> >garlic (minced) the next time.
>
> >>Lee & Perrins on the table-- When my
> >> daughter ate meat she would reach for
> >> the Frank's hot sauce.
>
> >We use a lot of Lee & Perrins. I've read about Frank's hot sauce in here
> >many times, but never tried it. We buy Tabasco..is Frank's better?
>
> Different. * To me, Mcilhenny's Tabasco is pure heat. * *I can taste a
> drop of it in a goulash made for 6 people. 3-4 drops might be too
> much.
>
> Franks has a lot of flavor, and *some* heat-- but I could down a
> spoonful on its own if I had too.

I could take a shotglass of either and swish it around my mouth for
five minutes.
Tabasco just isn't very hot. Someone mentioned Dave's. Now *that* is
hot.
>
>
> Jim

--Bryan

Cheri wrote:


>gou·lash (gläsh, -lsh)
>n.
>1. A stew of beef or veal and vegetables,
> seasoned mainly with paprika.

>2. A mixture of many different elements;
> a hodgepodge.

>=========
>I'm pretty sure Judy meant the second
> definition.

Yep, I've seen it by any "fancier" names, but it's all Goulash to me,
and is never usually the same, but always has some sort of pasta and
don't recall paprika necessarily being one of the main ingredients. I
mostly use Paprika for garnishing foods, for color and extra flavor.

Judy

On 11/01/12 11:38, David Harmon wrote:

> No, I generally don't make goulash. But I am pretty sure
> there is NO PASTA in it.
> http://www.budapest-tourist-guide.co...n-goulash.html



In the very same recipe you didn't see instructions for "csipetke",
which is a type of Hungarian pasta.
Now, the American understanding of "pasta" is macaroni, spaghetti,
linguini or other Italian type of pasta. There is Hungarian type of
pasta too, and it's normaly included in the Hungarian goulasch.