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!
23 comments:
Well both recipes sound deelish. There are regional variations on recipes over here too.
I dont want to bust your bubble but I have had goulash made by hungarians (more of a tomato/paprika lamb stew cooked in a cast iron pot on an open flame) and this isnt even close....I would call this 'casserole' of which there are a myriad of varieties....I would gobble it down none-the-less
My mom used to make that stuff all the time cause it was a cheap dish. No mushrooms though. And sometimes she would put some type of cheese in there and let it melt.
Since I had at least once a week growing up, I can't eat it anymore!
But ya know, you make it sound really good.
Oh that sounds just yummy!
Ha! So funny that today I posted a recipe that is called Tiroler Krautfleisch which in a slightly amended version is also known as Szegediner Gulash...
Yeah, I know.... I posted a recipe... Weird huh?
Yours looks yummy! (the dish)
This is exactly the same kind of goulash I ate growing up :)
We use a lot of onions & garlic in our food. Our lamb stew is made of a lot of onions & chopped garlic & ginger & whole spices & yogurt! I made some today, along with a few other things & although the photos are not good quality, I still posted them! (recipes on request :))
Tomato...tomotto.
I'm sure it was tasty. and a belated Happy Birthday to you.
Ake-Regions tend to use what is available, and familiar!
DogB- I really covered that fairly, I thought! It eats pretty good...
Bina- Never had it in my house! My dad would not eat a casserole!
anndi- Had left overs tonight!
DutchB- Got to check that out tonight!
Tavini- I knew you'd say that!
Mona- A recipe? I'll be checking that out soon!
Jeff- Thanks! It was good food for our 55F weather!
You know, I've never been a fan (oddly enough I love chili) However, I'd give yours a try since you seem to work magic in your kitchen. :)
--snow
Snowniece- I added a bit too much chili powder(DogB gift peppers dried and ground!) and it was pretty lively stuff! I know you would have approved.. Goob and the Buff like it spicy!
hey you gave the goulash a New Mexico flair - well......that changes everything!
At first I thought it was pizza! That was cool. You people are making me damn hungry today. I'm off to make my mom's beef stew!
DogB- Remember when I ground up all those dried peppers you gave me? Well, I reached for the paprika, and grabbed that chili powder by mistake! Realized what I had done, scooped most of it out, added paprika (Spanish- quite bland). It still had a kick- which was good! Almost chili-mac!
VodkaM- Weather starts to turn, and everybody goes for the comfort food!
I should not come here when Im hungry LOL....
I put a 7 lb brisket of beef into the slow cooker yesterday with a mixture of mediteranian veggies and it was on for 24 hours lol .... god the smell in my house was warm and wintery and yummy, the it tasted like heaven...... tons left over LOL guess what me lads are having tomorrow for dinner LOL
x
chili-mac is exactly what I was thinking, all in all it sounds pretty darn good - whatever you wanna call it.
Marmy- Love brisket! A long cooking time is the key.. Leftover brisket ain't left-over long!
DogB- More cheese and it would have definitely been chili-mac!
What can I say but YUM YUM!
that's the goulash I ate as a kid too....and I haven't had it in YEARS!!!!! I think I need some of that...it looks warm and yummy.
I've had both the real stuff and the regional stuff, and I've had Hamburger Helper...You know what...? It's ALL good!! Hehehehe
Your posts are always a tribute to Midwest Cuisine. ( except your birthday dinner )
Have a great week Buff...G
That's funny, we had goulash in the South growing up and it was different as night and day to yours and the original. Probably just what my Daddy called it! LOL
Looks good to me! I'll take a bowl~!
beth- Midwestern chick! I knew it!
rog- In your days in Purgatory (Battle Creek!)you had to have something close to this!
G-man- Funny we both thought of roast pork and taters on the same day!
R.R.L.- Names for dishes evolve, as do the ingredients! I'm looking up "Slumgullion" next...
This looks delicious. Tanya and I went to a Hungarian restaurant once...we will need to go again once the fall wheather kicks in.
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