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.
}

"A Moose in Love" > ha scritto nel messaggio
> 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:

Cheddar from my mudder.

On 1/12/2012 9:20 AM, A Moose in Love wrote:
> 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 never heard of this (American) goulash until this newsgroup
and I have no idea why it's called that. I just know enough to
understand someone might well not be talking about Hungarian
goulash.

Who knows how things like this come about. I hear some people
call green peppers "mangoes" ... go figure.

nancy

In article >,
Nancy Young <replyto@inemail> wrote:

> On 1/12/2012 9:20 AM, A Moose in Love wrote:
> > Recently, there was a bit of an argument over whether a certain dish
> > was in reality a Goulash.

> I never heard of this (American) goulash until this newsgroup
> and I have no idea why it's called that. I just know enough to
> understand someone might well not be talking about Hungarian
> goulash.
>
> Who knows how things like this come about. I hear some people
> call green peppers "mangoes" ... go figure.

As someone else mentioned, there is another meaning of the word
"goulash". It means an assortment of things. If you have a drawer in
your desk where you throw all your odds and ends, that's a "goulash".

--
Dan Abel
Petaluma, California USA

On Thu, 12 Jan 2012 06:20:52 -0800 (PST), A Moose in Love
> wrote:

> 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.
> }

Thanks, that looks easy enough. One pot meal? That's not the way I
cook, but maybe I'll try it sometime.

--

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

On Thu, 12 Jan 2012 06:20:52 -0800 (PST), A Moose in Love
> wrote:

>Recently, there was a bit of an argument over whether a certain dish
>was in reality a Goulash.
>Goulash is a Hungarian dish.

Goulash is a *******ization of the Hungarian word (gulyás) for stew...
there is no exact recipe, the only manditory ingredient being some
form of paprika.

goulash [GOO-lahsh]
Known as gulyás in its native Hungary, goulash is a stew made with
beef or other meat and vegetables and flavored with Hungarian PAPRIKA.
It's sometimes garnished with dollops of sour cream and often served
with buttered noodles.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

The dictionary definition is more expansive:
http://www.merriam-webster.com/dictionary/goulash

On Thu, 12 Jan 2012 09:59:03 -0500, Nancy Young <replyto@inemail>
wrote:

>On 1/12/2012 9:20 AM, A Moose in Love wrote:
>> 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 never heard of this (American) goulash until this newsgroup
>and I have no idea why it's called that. I just know enough to
>understand someone might well not be talking about Hungarian
>goulash.
>
>Who knows how things like this come about. I hear some people
>call green peppers "mangoes" ... go figure.
>
>nancy

Language is dynamic... some call breasts melons (more specifially
cantaloupes)... go figure.

Nancy Young wrote:
>A Moose in Love wrote:
>> 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 never heard of this (American) goulash until this newsgroup
>and I have no idea why it's called that.

It isn't, that's the recipe for American Chop Suey.

A Moose in Love > wrote:

> 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

<snip>
I'd never heard of "American Goulash" before, nor had I seen Goulash made
with ground beef. I haven't had what is called "Hungarian Goulash" either,
despite having some Hungarian friends.

The Goulasch to which I am accustomed is the German recipe, not as spicy as
the Hungarian (from what I hear), but still pretty tasty. And, no cheese.

I notice that at least some Americans like to put corn (maize for non
Americans) in their Goulasch. My German friends and relatives won't.
There is an attitude in many places that maize is for animals, not people.
That is slowly changing in Germany as corn on the cob has made an
appearance in stores. Still, corn is far from being the staple it is in
the US.

--
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

"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.


In New England we call American goulash "American Chop Suey".
http://en.wikipedia.org/wiki/American_chop_suey

Try some smoked paprika.


W. Pooh (AKA Winnie P.)

A Moose in Love wrote:
> 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.
> }


and if you bake it, it's a casserole

"tert in seattle" > wrote in message

>A Moose in Love wrote:
>> 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.

> and if you bake it, it's a casserole

And if you live in Minnesota, it's hotdish.
Felice

My next door neighbor is from Hungary. I've always wanted to ask her
about some of the stews and things from Hungary, but she's a vegetarian.
If I see her again, I'll try to come up with the courage to ask about
Goulash in Hungary.


-J

On Jan 12, 6:20*am, A Moose in Love >
wrote:
> 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.
>

No such recipe appears in my James Beard American Cookery, nor in my
old Better Homes and Gardens cookbook, nor in our 50s vintage Mirro-
Matic cookbook (which does feature a recipe for American Chop Suey)
nor in the Joy of Cooking. All the recipes for goulash therein feature
chunks of beef (sometimes veal or pork) and onions, although the
pressure cooker recipe contemplates stopping the cooking partway
through to put a rack full of vegetables on top. So where did this
notion of "American goulash" come from?

Alone among my vintage cookbooks, along with a recipe for Hungarian
goulash, my original Betty Crocker contains a recipe for "savory
noodle goulash" featuring hamburger meat and noodles, with cheese on
top. The submitter is quoted as saying it allows her to put dinner on
the table within 30 minutes. So that could be the origin: something
you whip together from ingredients you have on hand, to feed the
hungry masses in a hurry.

On Jan 12, 6:20*am, A Moose in Love >
wrote:
> 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.
>
>
>
>
>
>
>
> }

No such recipe appears in my James Beard American Cookery, nor in my
old Better Homes and Gardens cookbook, nor in our 50s vintage Mirro-
Matic cookbook (which does feature a recipe for American Chop Suey)
nor in the Joy of Cooking. All the recipes for goulash therein feature
chunks of beef (sometimes veal or pork) and onions, although the
pressure cooker recipe contemplates stopping the cooking partway
through to put a rack full of vegetables on top. So where did this
notion of "American goulash" come from?

Alone among my vintage cookbooks, along with a recipe for Hungarian
goulash, my original Betty Crocker contains a recipe for "savory
noodle goulash" featuring hamburger meat and noodles, with cheese on
top. The submitter is quoted as saying it allows her to put dinner on
the table within 30 minutes. So that could be the origin: something
you whip together from ingredients you have on hand, to feed the
hungry masses in a hurry.

"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.

Goulash is a beef and veal stew. Quite tasty.

Jill

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

On Jan 12, 10:05*am, Mike Muth > wrote:
> A Moose in Love > wrote:
>
> > 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
>
> <snip>
> I'd never heard of "American Goulash" before, nor had I seen Goulash made
> with ground beef. *I haven't had what is called "Hungarian Goulash" either,
> despite having some Hungarian friends.
>
> The Goulasch to which I am accustomed is the German recipe, not as spicy as
> the Hungarian (from what I hear), but still pretty tasty. *And, no cheese.
>
> I notice that at least some Americans like to put corn (maize for non
> Americans) in their Goulasch.

Where my family is from, corn is called kukuruz.

>*My German friends and relatives won't.
> There is an attitude in many places that maize is for animals, not people..
> That is slowly changing in Germany as corn on the cob has made an
> appearance in stores. *Still, corn is far from being the staple it is in
> the US.

Years ago, in Malaysia, we walked past a woman boiling up corn for
sale by the side of the road. So corn caught on sooner some places
than others. Even so, popcorn is ubiquitous in German movie theaters,
where one has a choice of sweet or salty.

spamtrap1888 > wrote:

<snip>
> Years ago, in Malaysia, we walked past a woman boiling up corn for
> sale by the side of the road. So corn caught on sooner some places
> than others. Even so, popcorn is ubiquitous in German movie theaters,
> where one has a choice of sweet or salty.

Perhaps because popcorn doesn't look like corn?

I haven't been to a German theater since December 8, 1974. No big reason
except that the movies I would most have wanted to see were mainly dubbed
US or Italian films. Then, later, I just stopped going to theaters. I
haven't been in a US theater since 1993, when my son and I went to see
"Wayne's World."

My grandmother used to make sugared popcorn. It's not hard, you just have
to be careful to not burn the sugar. She also made caramel popcorn, but
only during the holiday season.


--
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

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

Delete the obvious to email me

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!)

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.

On Jan 16, 10:58*pm, "Jean B." > wrote:
>
> Judy Haffner wrote:
>
>
> > 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.

>
>
Good luck, Jean.

Jean B wrote:

>I don't THINK so.

I don't think so ?????

Please explain what you mean.

Judy

ItsJoanNotJoann wrote:
> On Jan 16, 10:58 pm, "Jean B." > wrote:
>> Judy Haffner wrote:
>>
>>
>>> 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.
>
>>
> Good luck, Jean.

LOL!

--
Jean B.

Judy Haffner wrote:
> Jean B wrote:
>
>> I don't THINK so.
>
> I don't think so ?????
>
> Please explain what you mean.
>
> Judy
>

I mean I would never call such a thing Goulash. But then I tend
to be a purist. I also expect Shepherd's Pie to be made with lamb.

--
Jean B.