Goulash

Post by **Sylvus** » January 6, 2004, 2:31 pm

1lb box of elbow or shell pasta.

Start water boiling in a pretty big pot, prepare as box says
-----------------------------------------------

2lbs. Ground Beef
1 Chopped White Onion
Spices - (I use pepper, garlic powder, lawry's seasoning salt, basil, oregano... use whatever you like, I'm no chef and just winging it)

Brown and drain
-----------------------------------------------

2 14 oz. cans of diced tomatos (I use the Contadina pasta-style ones)
1 14 oz. can of chunky tomato sauce
1 small can of tomato paste (dilute, as desired, with water)
Spices - (I add more of above, minus lawry's)

Mix all that up in the pot you cooked the pasta in.
Add the drained pasta and mix it up well.
Add the drained meat and onions and mix it up well.
-----------------------------------------------

At this point, you're good to go, though I generally leave it the burner set at low for 5-10 more minutes, stirring occasionally, just to make sure it's all nice and hot.

Make sure you have a good place to store leftovers, unless you are feeding 10 people there should be a lot left over.

Feel free to let me know if there are any other spices you'd add. I've only made this a couple times, it's good but I'd be interested in kicking it up a notch.

Arundel Pajo · Post by **Arundel Pajo** » January 8, 2004, 4:36 pm

I don't know too much about other spices usually found in goulash, but I know that when I've had it, it has had caraway seeds. That might be interesting to try.

Pherr the Dorf · Post by **Pherr the Dorf** » January 8, 2004, 4:45 pm

+ paprika

+ sour cream at end

= yum

Ennia · Post by **Ennia** » January 8, 2004, 6:10 pm

ground meat? eew, true goulash is only possible with chunks of meat, diced beef a la beef stew, and lots of paprika as hot as you like it

Post by **Sylvus** » January 9, 2004, 12:30 pm

Ennia wrote:ground meat? eew, true goulash is only possible with chunks of meat, diced beef a la beef stew, and lots of paprika as hot as you like it

I'm not a chef! =P I do what's easiest, and ground meat is much easier for me. Please, I need positive reinforcement; For the past 5 years I've ordered take out or eaten at a restaurant for just about every meal.

Pherr the Dorf · Post by **Pherr the Dorf** » January 9, 2004, 1:48 pm

Just go buy stew meat Bro (it ain't much more then ground beef and it's better meat) and give it a shot.... just cook it on pretty high heat in alil oil and let it brown on a few sides before adding the tomato product. And I am serious about the paprika, you will swoon when you taste the difference. Lemme know how it turns out

xZiBiT · Post by **xZiBiT** » January 9, 2004, 1:52 pm

My friend adds ketchup and mustard into the mixing phase of his goulash.

What kind of mentally derranged person adds mustard to their goulash? Goulash is was not invented to have mustard in it. Thats just wrong.

Post by **Sylvus** » January 9, 2004, 1:53 pm

Will the amount of meat be on a 1:1 ratio for ground vs. stew meat? Should I still use 2 lbs of stew meat or more or less?

xZiBiT · Post by **xZiBiT** » January 9, 2004, 2:06 pm

I don't know if your a big spice fan but I have always cut up some green peppers or jalepenos and added them to my goulash. One time I accidentally added to much tomato juice so I threw in a can of kidney beans and that wasn't too bad either. I tasted like a hybrid chili.

Pherr the Dorf · Post by **Pherr the Dorf** » January 9, 2004, 2:42 pm

I like my goulash meaty... so I'd say 3# of cubed for 2# ground... and instead of chili's just use a hot paprika

Aabidano · Post by **Aabidano** » January 9, 2004, 3:10 pm

About the same weight of cubed meat as you'd use of ground for starters. I get a beef roast and chop it up most of the time.

Put some flour in a bowel and roll the cubes around in it before you brown them, it makes a big difference in the taste. Browning them in oil is good, but bacon grease is much better. I save bacon grease just for things like this.

Good paprika and sour cream at the end pretty much makes the dish for me. Remove either and it's a stew, not goulash.

We make 2-3 quarts and freeze the leftovers in ziplocs after it's cooled. Makes a nice lunch, tastes better the 2nd time too.

xZiBiT · Post by **xZiBiT** » January 9, 2004, 3:33 pm

Goulash never spoils, even the green stuff that grows on top adds flavor. I had some in my fridge for like 5 weeks and it still tasted yummy.

Ennia · Post by **Ennia** » January 13, 2004, 9:49 pm

Martha Stewart's goulash, her mom's really

Beef Goulash

Serves 8 to 10
Slavic peasants created this stew using three
basic ingredients: equal parts beef and
onions, and a healthy dose of paprika.
Whether you use sweet or spicy Hungarian
paprika, it should be fresh, with a pungent
aroma.

1/4 cup unsalted butter

1/4 cup olive oil

5 pounds beef chuck, well trimmed, cut into
1-inch cubes

Salt and freshly ground black pepper

5 pounds yellow onions, chopped

1/4 cup Hungarian paprika

3 cups Homemade Beef Stock

Sour cream, for garnish

2 pounds broad egg noodles, cooked

Chopped chives, for garnish

1. Heat 1 tablespoon butter and 1 tablespoon
olive oil in a large, heavy-bottomed pot over
high heat. Season meat with salt and pepper
to taste. Cook meat in batches, being careful
not to overcrowd the pot, and adding 1
tablespoon each of butter and oil as needed.
Cook each batch of meat until well browned on
all sides, about 3 to 5 minutes, and transfer
to a plate while the next batch browns.

2. Reduce heat to low, add onions, and cook,
stirring occasionally until onions are
translucent, about 15 to 20 minutes. Return
meat to pot, and add paprika and stock. Stir
well to combine.

Cook, covered,over very low heat, stirring
occasionally, until meat is tender and the
sauce has thickened, about 1 1/2 to 2 hours.
Adjust seasonings. Serve over egg noodles
with a dollop of sour cream and a sprinkling
of chives.
From Martha Stewart

this is pretty much how it was made by my mom too, and now me

I can see the appeal of ground meat, it cooks fast, however with ground meat and tomatos/paste/sauce you pretty much are making pasta with meat sauce, not goulash. Which is yummy too.

The thing with goulash is that you need to cook it slowly, like a beef stew or a stock, it's gonna take two hours but that is what is needed for all the flavours to blend together and the onions to turn into mushy gravy. Plus the beef cubes need to be tender. I like them so tender they practically fall apart when you prick them with a fork. It's definitely not something you can throw together quickly when coming home from work, but on a day off you can make a pot of goulash and freeze in a few batches. It really tastes even better when reheated.

You can use stock from a can or a carton, although myself I like to make my own, it's too easy to make and I know exactly what went into it.

Pherr the Dorf · Post by **Pherr the Dorf** » January 15, 2004, 3:15 pm

Sylvus we are awaiting the results of your new improved, chunky goulash!

Post by **Sylvus** » January 15, 2004, 4:41 pm

It's going to be at least a week or two before I make it again, be patient! =)

Pherr the Dorf · Post by **Pherr the Dorf** » January 15, 2004, 10:53 pm

Sylvus wrote:It's going to be at least a week or two before I make it again, be patient! =)

I am a Chef, what is this patient thing you speak of?

Pherr the Dorf · Post by **Pherr the Dorf** » February 2, 2004, 9:20 am

I am STILL waiting Sylvus

Post by **Sylvus** » February 2, 2004, 1:29 pm

Rofl... give me one more week, I'll go grocery shopping this weekend and make it soon after! =P

laneela · Post by **laneela** » February 3, 2004, 8:11 am

He's lying. He's ordering take-out for the next year. You've all dampened his spirits and he now feels like a failure in the kitchen. Syl, I think your recipe sounds delicious... I'll be trying it very soon (with stew meat and paprika)

Post by **Sylvus** » February 3, 2004, 12:32 pm

You're not too far off, I have probably ordered take-out (or gone to restaurants) for at least 95% of my meals in the last 6-8 years.

The reason I haven't gotten to the Goulash yet is that I usually only go grocery shopping every couple months, this time I'm going to make an effort to go only a month after the last time. =)