Friday, October 03, 2008
Goulash.. The Midwest Version, Not Hungarian!
Growing up in Michigan, we always had regional adaptations to national dishes- changes that suited the palates and pocketbooks of the locals. One that we had last night is Goulash (or what we call it!) Real Gulyas is Hungarian, has chunks of cubed beef, diced potatoes, onions, garlic, paprika and caraway- in a tomato based liquid. More of a stew, it could be eaten as is, or over noodles. I have made this, and like it, but the one people around here grew up eating was more like this: Ground beef, diced celery, diced onions, sliced mushrooms, salt and black pepper- all sauteed until meat is browned. Diced, crushed, or stewed tomatoes, mixed with tomato sauce seasoned with paprika, caraway, onion powder, garlic powder, salt, black pepper, and a touch of chili powder. When saute' is done, dump tomato mix into meat mixture pan, and simmer on low 10 minutes. Meanwhile, you boiled water to cook Macaroni 8 minutes til done. Drain, and add to casserole dish with rest of ingredients. Bake at about 330F covered for 25 minutes, uncover and bake another 10-15 minutes. Add grated Parmesan to top of casserole last five minutes..
Versions of this abound across the Midwest... It ain't Gulyas, but it ain't bad, either!