Goulash..

[Frozen Smoke]

I've made it many times and love it. However I don't think I've ever made it the same way twice. Some ingredients like macaroni and stewed tomatoes and tomato sauce, ground beef are staples but after that it's kind of whatever I have around or grab in the store.
Some other things that wind up in it are whole kernel corn, celery onions, chili powder. I was given some spicy smoked sausage links today and thought I would chop them and throw em in!
So what does everybody else use to make up goulash or am I the only one who makes it?

I'm making a batch this week to take on a fishing trip this weekend.

[Mr. Bones]

I'll start off, here...
Granny's / Ma's also always included Butter Beans.
So mine always does, as well.

Edit: Always had garlic, onion, an green bell pepper in, as well...

[Frozen Smoke]

Oh yeah, onions and garlic always included.

[6th Borough BBQ]

I had to google what it was!

[Frozen Smoke]

I thought there might be some people who never heard of it. Might be more of a mid western thing.

[EdF]

Beef stew paprika! Yum!

[HouseHomey]

My step dad always made it with similar. Always a pasta, a meat, a bean, a tomato and whatever fresh veg that will be turning soon. Often times he'd take a leftover can orf cambels cream of mushroom etc... really good always but never the same twice.

[FireMan]

With all due respect, your ingredients are not that of goulash. No tomato’s or tomato sauce or corn or a lot of veggies that you listed, but lots of paprika, I mean lots. What you describe is a pot luck stew of sorts.

[Jon Solberg]

Come on FM. Give us the right recipe. IMWTK

[Mr. Bones]

Apparently, paprika was a summat later addition lol
Goulash
Definitely wanna try yer receipt, FireMan ! Tradition!!!

[HorseDoctor]

True goulash is a Hungarian dish with lots of paprika and peppers. "Mid-western goulash" is a whole different animal. Easy enough to Google both to determine differences... Both tasty but totally different dishes!

[Hulagn1971]

Following. Only because my wife hates goulash (her mom made it all the time when she was younger) and I love it.

[Nate]

I like Hungarian goulash and get some when I go to a German restaurant I like.... however... As far as what we make at home... we can tomato juice and peppers and tomatoes... we will use those with some hamburger and elbow macaroni with a pinch of this a dash or that and a splash of something else till it tastes right.

[FireMan]

I’ve cooked the Hungarian Goulash. Serves 6, 3 tbsp butter, 2 large onions, 2 cloves garlic-minced, 2 lbs boneless chuck or flank steak or I’ve used venison, 1/8 tsp. caraway seed, 1/4tsp marjoram, 1/2 cup of paprika, 2 cups water or 1 cup chix broth & 1 of water, 4 lrge potatoes cubed (peeled or not), s & p to taste. One could add celery & carrots, but I don’t.
Cook veggies & onions in butter then remove. Brown cubed meat. Add all ingredients except veggies & and cook for an hour to 1 1/2 hrs , then add veggies for another 1/hr This is sorta how I do it kinda . One of the few things I don’t use a recipe doing (or book). You can check internet for more.

PS. Interesting, when I’Ve used venison, I made double the batch & don’t tell them it’s deer. They never know it.

[Hulagn1971]

Very nice.

[Mr. Bones]

Thanks fer sharin, Brother!

[HorseDoctor]

Not surprised. I use venison all the time for goulash (both kinds), and it works great!!!

[DWCowles]

My wife makes a mean goulash but I don’t know all of the ingredients she puts in it besides tomato juice, elbow macaroni, mushrooms, onions and hamburger meat.

[cwain8845]

Grew up eating this stuff! Dad cooked it all the time when I was a kid since my brother and I loved it so much and it’s so cheap to make and it makes so much. Will be cooking this soon since you got me thinkin’!

[barelfly]

My German grandmother makes a wonderful goulash. So like a few have said, Hungarian paprika is prominent. She also uses cubed beef, not sure what kind of cut. I dont know if tomatoes are used from what I remember. It’s more of a gravy consistency.

But the one difference from what I’ve read above, she serves it over mashed potatoes. She will pan fry the mash potatoes to give some texture. I love it!

[JCGrill]

Always pork. Disagree with FireMan that there's no tomato, but I mostly agree with him otherwise. Google Szegedin goulash, that's what I think of when I think of goulash. Paprikash is always pork too.

[FireMan]

barelfly, that’s interesting, cuz I’ve heard of German goulash, also Polish. Somewhere in my memory banks tells me that there is in most of those European cultures from that general area. When they migrated to U.S. there is a hint that chili is derived from goulash with Germans taking up shop in Texas.

[barelfly]

Interesting on the chili fact. I’ll have to talk with her about it this week and get the recipe and see what else she can say about the cultural differences, if she knows anything about them.

[barelfly]

FireMan I called my grandmother. Like I thought, no tomatoes. Brown the Stew meat, add garlic, onions, red and green peppers fine chopped, habanero for preferred level of spice and sweat. Then dust with flour, add Hungarian paprika and water and let simmer So meat tenderizes. She said she prefers potato or bread dumplings, which is how they serve in Germany, but mashed potatoes are easier.

[Bob's BBQ]

My wife makes soup this way. Whatever is in the fridge. We call it "leftover soup" - always delicious.

[FireMan]

Best kind, whatever it tis!