Text 12370, 88 rader
Skriven 2007-02-27 00:37:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: Gulyas
==================
 -=> On 02-26-07  17:34,  Burton Ford <=-
 -=> spoke to Dale Shipp about Gulyas <=-

 BF> Let an Eat stumble around inside this conversation?  

  Why not -- I'm getting lost myself:-}}

 BF> I got very confused on this.   Both the NET and the recipes I saw here
 BF> for various Gulyas's seemed weird to me...... the web says Gulyas was
 BF> Hungarian Goulash.

 BF> And that's where I threw a rod.   My mother used to make Hungarian
 BF> Goulash, and it had hamburg, tomatoes, and elbow macaroni's as the
 BF> chief ingredient.  Shirley 's Mom made it the same way.

   I don't think that what your mother made would be classed as
   Hungarian Goulash by our resident experts -- but I'll bet it was
   good.   Gail makes a couple of dishes that have hamburger, tomatoes
   and macaroni along with other things and spices.   It is good comfort
   food.

 BF> Where am I going wrong?   Is "Hungarian Goulash," as made in my era,
 BF> another matter completely, an "American" dish?

 Take a look at the Wiki article on "goulash".   It describes an origin
 etc. that I think is consistent with what Ian would define -- and then
 goes on to mention variants -- which Ian would not label as being
 goulash.

 BF> Spend some of your time blowing away my fog?    [g]

  The answer for me is -- if it tastes good, enjoy.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Greco
 Categories: Beef, D/g, Casserole, Boat
      Yield: 6 or more
 
      1 md Onion; chopped
      1    Green pepper; chopped
      3 c  Mararoni, uncooked, elbow,
           Or regular shells, bowties
      2 cn 8 oz size tomato sauce
      1 cn 15 oz can cream style corn
      8 oz Cheese, sharp, or more
  1 1/2 lb Beef, ground, or turkey
      1 ts Cumin
      1 ts Celery seed
      1 tb Chili powder

MMMMM--------------------------OPTIONAL-------------------------------
      4 oz Can diced chilis
           (See Note)
 
  Brown ground meat in med high fry pan, drain.  Set aside.  Fry onion
  and green pepper in small amount of oil until glossy, add ground meat
  to above and keep stirring to prevent burning.  Remove from heat.
  Place in large mixing bowl.
  
  Boil macaroni until tender, drain and add to meat mixture.
  
  Stir in tomato sauce, spices, canned corn and mix well.
  
  Place in large flat casserole (9 x 13 inch), cover, and refrigerate
  up to 12 hours.
  
  When ready to bake, uncover, grate LOTS of sharp cheese on top
  and place uncovered in 300 degree oven for 1 hour.
  
  Serves 6 - 8
  
  NOTE:  For 1/2 recipe - place in 7 x 11 or 8 x 8 cooking pan. Use 4
  oz can diced chili even in 1/2 recipe as well.
  
  Can adjust the spices by 1/2 or leave as for whole recipe.
  
  === Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:45:52, 26 Feb 2007
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