One of the foods that I ate a lot when I grew up was American Goulash. This is one comfort food I still enjoy to this day. I remember eating this a lot when my mom was home to cook it, as my dad did not often dabble in this dish. Mom could always get me to eat it even with me being a picky eater, even when we seemed to eat it at least once a week because it is cheap and easy to throw together. I can't get Bruce to eat it (he got burnt out on it in his childhood), but I cook it for myself at least once a month or so, especially when I feel like I need something comforting. There are a few ways to make the dish... Elbow noodles, ground beef, and a tomato base. You'd be surprised to know that it isn't that far from the traditional, Hungarian goulash, which is beef pieces, tomato base, and either dumplings (like spaetzle noodles or formed dumplings) or potatoes. The American version is sometimes called "American Chopped Suey," which is because you throw everything together in one pot, and there are several different ways I have had American Goulash. My grandmother, my dad's mother, used to make hers with tomato soup base... It is not really my favorite, though it isn't horrible... I just don't like the sweetness that tomato soup lends to the dish. Some people use spaghetti sauce, which makes it taste like spaghetti and might as well be spaghetti to me... My mother makes my favorite version of American Goulash, using tomato juice or vegetable juice. My sister always looked forward to drinking a glass of the juice when mom would open a can up. Lastly, when I lived in Kentucky, I used to go over to my boyfriend's (at the time) parents' house, and they would make a cheesy version that surprised me. Sometimes I make it that way because I miss them and/or Kentucky every once in awhile, and this is the version I CAN get my hubby to eat. However, the moment I tasted the more traditional, Hungarian Goulash? I rarely ever eat American Goulash anymore. The Hungarian Goulash is my very favorite because it is more hearty and the stewed beef has a nicer mouthfeel, plus the depth of flavor is so good! I do eat it with pasta, but that is the only diversion I make from traditional ingredients since I am only making it for myself. Whether you enjoy the traditional version or the Americanized, this dish is worth trying at least once in your life. If you haven't yet, I suggest you try both types, though I will tell you that the best kind is definitely the traditional. This post is going to include the recipe I use for the more traditional, but I will include a few American versions in paragraph style. THE RECIPE
THE METHODSeason your beef well with some of the salt, pepper, and paprika, onion powder, and garlic powder. Heat your pot to medium high, drizzle some oil in the bottom, and brown beef cubes. Remove from pot. Lower heat to medium, add onions and stir frequently. When onions are caramelized, add green pepper, then garlic, and the rest of your paprika and the caraway seeds. Once the peppers have softened, add the meat and the juices from that back into the pot. Add the rest of the ingredients, and bring to a simmer. Cook for at least 45 minutes. Serve with dumplings (added toward the end of cooking, time varies based on size of dumpling), over boiled, cubed and boiled potatoes, or pasta (This is not traditional). ALTERNATIVESThese all start with browning ground beef with onion and seasonings.
Please, I urge you to try the traditional at one point in your life, even if you have never had a fondness for goulash. It is such a nice, comforting dish!
With that being said, I had fun writing this post! If you have any requests on any recipes, or would like to collaborate with me, please contact me and I will see if I can get it up or not! I am also open to sponsorship if anyone, business or otherwise, wishes to purchase the ingredients for a recipe, please do let me know as well. I look forward to the challenge! Much Love, Kimmie |
The Eccentric Foodie
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Cooking bacon in the oven is the easiest way.
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