Goulash

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buffetbuster
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2015/01/26 14:01:56 (permalink)

Goulash

I have been thinking about goulash these last few days.... 
 
Is there a food that has so many different versions as goulash does?  According to the dictionary, goulash is a dish of meat, vegetables and paprika that is slowly cooked in liquid.  I generally associate it with Hungarian food, but it is a national dish of many European countries and they all seem to have their own spin on it.  This sauerkraut heavy Transylvanian goulash

was served to us at the excellent Jozsa Corner restaurant in Pittsburgh recently.
 
The reason I bring this up was that I was in Toledo last week and had dinner at the wonderful Schmucker's, a diner that specializes in homemade pie.  Their Monday night specials were chicken and dumplings or goulash.  I chose the latter and was shocked to see what they brought me looked more like beef-a-roni

that any goulash I have ever seen.    In a lesser restaurant, I may not have ever tried it, but everything eaten here previously was really good.  And this turned out to be easy to enjoy!  What made the dish was that instead of a typical red tomato sauce, it was in a slightly hot, slightly sweet, thin sauce.  And it definitely included paprika, too.  Growing up, my mother made a similar dish, but we called it slumgullion.  Apparently this is known as American goulash and is popular in the Midwest. 
 
Anyone grow up eating this?  What other goulashes have you enjoyed?
#1

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    1bbqboy
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    Re: Goulash 2015/01/26 14:04:33 (permalink)
    Looks like Johnny Marzetti to me. 😄 Mashed potatoes and gravy with a noodle main dish...Wow.
    post edited by 1bbqboy - 2015/01/26 14:09:28
    #2
    Glenn1234
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    Re: Goulash 2015/01/26 14:17:50 (permalink)
     
    What you refer to as "beef-a-roni", Janet said she had called it "goulash" when growing up in the Midwest.  I'm not sure if the name is specific to a certain oart of the Midwest.  She lived in the Geneva-St. Charles, Ill area (35-40 miles west of Chicago) form age 0-7.  She lived in the Champaign-Urbana, Ill area from age 7-9. ....  Lincoln, Nebraska from age 9-12, and Huron, SD from age 12-15.  Of course, it might what her mother called it that influenced what Janet called it.  Janet's mother called it "goulash", and she had lived in Iowa for her entire childhood.   
    Of course, crazy New England natives like me call it "American Chop Suey", and it had peppers and onions, ...but  don't think we had paprika in it. 
     
     
    Glenn
     
         
    post edited by Glenn1234 - 2015/01/26 14:20:40
    #3
    mlm
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    Re: Goulash 2015/01/26 14:27:53 (permalink)
    Incredibly versatile dish. Seems to start pasta, meat, probably some sort of tomato product, and progresses to what have you. My mother called it macaroni and beef for years and somewhere switched to 'italian cassarole'. Not bad at all and quick to make but the recipes I've seen all seem much more similar to each other. I still remember when I changed the name as a kid. I went to heat some on the stove and mother told me to add some water. I added too much water and it became 'soup'!
    #4
    buffetbuster
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    Re: Goulash 2015/01/26 14:42:43 (permalink)
    Glenn1234
        
    Of course, crazy New England natives like me call it "American Chop Suey", and it had peppers and onions, ...but don't think we had paprika in it. 
     


    Thanks for bringing this up, because I had thought the same thing. 
     
    BTW, those mashed potatoes and gravy from Schmucker's were absolutely perfect!
    #5
    SeamusD
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    Re: Goulash 2015/01/26 14:59:46 (permalink)
    That's what we called goulash growing up... macaroni, ground beef, onions, peppers, and spaghetti sauce. I don't recall my mother ever putting paprika in it, however. For a relatively poor family with 6 kids, it went a long way when money was tight.
    I'll still make it from time to time, but instead of the cheapest spaghetti sauce on the shelf like mom would get, I'll use homemade. Sometimes baked with cheese on top like a casserole.
    #6
    hatteras04
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    Re: Goulash 2015/01/26 15:09:47 (permalink)
    It has always been Johnny Marzetti (or simply Marzetti) in these parts.
     
    There was an interesting story on it on the serious eats website and he specifically references paprika in the version called goulash:
     
    http://www.seriouseats.co...-italian-american.html
    #7
    Big Frank
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    Re: Goulash 2015/01/26 16:06:26 (permalink)
    My Mom is from Maine. Sometimes she calls this dish American Chop Suey other times she calls it Goulash.
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    Michael Hoffman
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    Re: Goulash 2015/01/26 17:12:08 (permalink)
    bb,
     
    Around here it's called Johnny Marzetti, named after the brother of the owner-chef of a long-gone downtown Columbus restaurant called Marzetti's (yes, the same Marzetti's of salad dressings and cole slaw dressings). Back home in Connecticut we called it American chop suey and American goulash.
    #9
    the grillman
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    Re: Goulash 2015/01/26 17:16:59 (permalink)
    As a kid growing up in the 60s and 70s, (wow, I'm getting old) my mom used to make us goulash.  It consisted of a pound or so of ground beef, cooked down with some chopped onion and bell pepper, then after draining it, she would add in a few cans of Chef Boyardee spaghetti in tomato sauce.  Parmesan cheese from the green box was the topping.  She would serve it with a salad of iceberg with the red Western dressing; and of course, canned biscuits brushed with garlic butter before baking.
     
    We kids, all four of us; gobbled this up like no tomorrow.
     
    For my kids, I made the same thing, only with cooked elbow macaroni  (twists if the kids were good that week), and used Ragu for the sauce.  The salad and bread also usually had an upgrade to Ranch and the refrigerated breadsticks. 
     
    High class eating it isn't, but it fills up young growing kiddos.  
     
    My favorite dish of this type is related, but with rice and some chili powder and called Texas Hash.  
     
    I have always wanted to make authentic goulash, I have make boneless chicken paprikash a few times, which might be close to some versions.  This version with kraut looks great, I love dishes with kraut, like the polish Bigos.
     
    I have never heard of goulash being called American chop suey.  Then again, I grew up in rural Missouri, so things took a while to get here.  
    #10
    mar52
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    Re: Goulash 2015/01/26 17:34:46 (permalink)
    We called it mish mosh.
     
    Goulash to me is meat, paprika, maybe sour cream over noodles.
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    Michael Hoffman
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    Re: Goulash 2015/01/26 17:46:23 (permalink)
    mar52
    We called it mish mosh.
     
    Goulash to me is meat, paprika, maybe sour cream over noodles.


    Mish mosh is a chicken soup with both  matzos balls and kreplach, along with noodles.
     
     
    And rice. I forgot the rice.
    post edited by Michael Hoffman - 2015/01/26 18:13:50
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    mar52
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    Re: Goulash 2015/01/26 18:16:03 (permalink)
    Why rice?
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    BuddyRoadhouse
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    Re: Goulash 2015/01/26 18:31:09 (permalink)
    Proper Jewish answer: "Why not rice?"
     
    Buddy
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    Michael Hoffman
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    Re: Goulash 2015/01/26 18:33:38 (permalink)
    mar52
    Why rice?


    Beats me. It just has both rice and noodles. How come you're not asking why both matzo balls and kreplach?
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    lleechef
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    Re: Goulash 2015/01/26 19:34:32 (permalink)
    I have never eaten goulash but the one from Jozsa Corner looks way better than the macaroni dish from Schmucker's.  I always thought goulash was a Hungarian beef "stew" dish with paprika and sour cream. 
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    mar52
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    Re: Goulash 2015/01/26 20:05:13 (permalink)
    Michael Hoffman
    mar52
    Why rice?


    Beats me. It just has both rice and noodles. How come you're not asking why both matzo balls and kreplach?


    Because I'd eat matzo balls AND kreplach and the noodles.  The rice should be saved for Chinese food.
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    mar52
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    Re: Goulash 2015/01/26 20:05:49 (permalink)
    lleechef
    I have never eaten goulash but the one from Jozsa Corner looks way better than the macaroni dish from Schmucker's.  I always thought goulash was a Hungarian beef "stew" dish with paprika and sour cream. 


    You are correct in your thoughts.
    #18
    JRPfeff
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    Re: Goulash 2015/01/26 20:55:37 (permalink)
    Ilija's Place in Cudahy (now closed) served Ilija's venison goulash on weekends (his wife cooked everything else). I don't normally like venison, but I ordered this Serbian specialty every time we dined there. Very spicy with black pepper and paprika.  It was more similar to plate #1 than #2.
     
    Plate #2 is my Mom's "casserole," without the melted cheddar on top. That was also a staple on school hot lunch menus growing up, but I don't recall what they called it.
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    Foodbme
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    Re: Goulash 2015/01/27 02:53:41 (permalink)
    lleechef
    I have never eaten goulash but the one from Jozsa Corner looks way better than the macaroni dish from Schmucker's.  I always thought goulash was a Hungarian beef "stew" dish with paprika and sour cream. 

    You are correct Madam - Beef chuck is slowly stewed with onion, garlic, tomato paste and sweet Hungarian paprika for a tender, mildly spicy dish. Served over medium wide noodles, sour cream optional.
    We called the Hamburger/pasta version "Beef & Mac"
    post edited by Foodbme - 2015/01/27 02:55:52
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    easydoesit
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    Re: Goulash 2015/01/27 07:40:16 (permalink)
    Grew up deep in the Midwest, along the Mississippi River in Winona MN, in the 50's and 60's. We ate that wonderful comfort food a lot, and everyone we knew called it "goulash."
     
    My sister is still mad at my dad, though...she used to like the dish too until, as she says, "He had to put that damn corn in it!"  I really like the corn, and always add it.
     
    bb, your picture looks great, but with the spuds it's an abundance of starch, and I would think a vegetable would go better there, corn included!
     
    For me, Stouffer's makes an acceptable version.  It is also a staple at our Festival Food stores in La Crosse, available every day at the deli case, and once a week at the hot bar.  I do think Stouffer's is better.
     
    Tater tot casserole is also on the hot bar once a week.
     
    #21
    easydoesit
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    Re: Goulash 2015/01/27 07:51:47 (permalink)
    Here's Festival's hot bar menu for next week, note they have "goulash" on Friday, and "macaroni and beef" on Wednesday -- I'll have to go see what they mean by that.  But the "goulash" is definitely what we're talking about here.
     
    So in this area, it's old time stuff.  Hey, Festival even occasionally has mock chicken legs, which Mario Batali once lamented his mother used to make, but he could never find them anywhere else.  But I remember them around here from my childhood too.
     
    Hope the link goes to the right Festival page:
     
    http://festfoods.com/onalaska/hotbar
     
    #22
    bartl
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    Re: Goulash 2015/01/27 10:49:09 (permalink)
    My wife and I visited this place before navigators and online maps. It was a REAL pain to find, but worth it: http://www.roadfood.com/Restaurant/Overview/99/goulash-place
     
    #23
    buffetbuster
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    Re: Goulash 2015/01/27 11:20:37 (permalink)
    Bartl-
    We also had a real hard time finding the Goulash Place, pre-GPS.  After driving around for several minutes, we spotted a mailman, who directed us right there.  If anyone knows how to get someplace in a neighborhood, it's the mailman!
    #24
    buffetbuster
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    Re: Goulash 2015/01/27 11:21:57 (permalink)
    easydoesit 
    bb, your picture looks great, but with the spuds it's an abundance of starch, and I would think a vegetable would go better there, corn included!
     
     

    Agreed, but I have had those mashed potatoes and gravy before as a side along with hot meatloaf or hot turkey sandwiches and they are the real thing!


    #25
    HollyDolly
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    Re: Goulash 2015/01/28 20:04:22 (permalink)
    The second photo we just called beef and macaroni.Momma really didn't fix it that much if at all.A few times she made the Hungarian version but didn't add the sauerkraut. I assume my grandma (dad's mom) made it as well or at least a german version of it since she made a lot of german dishes like at holidays she would sometimes use rendered chicken or goose fat for special Christmas cookies and made griebenschmaltz,etc.
    I prefer the hungarian version myself.
    #26
    bartl
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    Re: Goulash 2015/01/31 09:18:38 (permalink)
    There is a problem with Hungarian food though...
     
    ...an hour after you eat it, you're Hungarian!
     
    Bart (who is sure he has posted this before, but doesn't care).
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    Poverty Pete
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    Re: Goulash 2015/01/31 11:37:45 (permalink)
    I like the Czech goulash at the Bomenian Cafe in Omaha, especially when accompanied by thick slabs of dumpling.  I always precede it with liver dumpling soup.  I expect to visit next weekend on my way to Spokane.
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    Michael Hoffman
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    Re: Goulash 2015/01/31 11:44:36 (permalink)
    bartl
    There is a problem with Hungarian food though...
     
    ...an hour after you eat it, you're Hungarian!
     
    Bart (who is sure he has posted this before, but doesn't care).


    Ouch!
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    plb
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    Re: Goulash 2015/01/31 19:10:46 (permalink)
    SeamusD
    That's what we called goulash growing up... macaroni, ground beef, onions, peppers, and spaghetti sauce. I don't recall my mother ever putting paprika in it, however. For a relatively poor family with 6 kids, it went a long way when money was tight.
    I'll still make it from time to time, but instead of the cheapest spaghetti sauce on the shelf like mom would get, I'll use homemade. Sometimes baked with cheese on top like a casserole.


    Same with us growing in Indiana in the '50's/'60's (except 5 kids).
     
    Here is German Goulash I had recently:

    From this Roadfood Restaurant:

    #30
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