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Joined: Mar 2012
Posts: 1,147
Campfire Regular
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OP
Campfire Regular
Joined: Mar 2012
Posts: 1,147 |
King of the one-pot meals.
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Joined: Jun 2004
Posts: 44,860 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,860 Likes: 4 |
I'd give that title to chicken and andouille gumbo.
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Joined: Jul 2005
Posts: 6,789
Campfire Tracker
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Campfire Tracker
Joined: Jul 2005
Posts: 6,789 |
Old Corps
Semper Fi
FJB
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Joined: Dec 2007
Posts: 5,505
Campfire Tracker
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Campfire Tracker
Joined: Dec 2007
Posts: 5,505 |
Pazole . . .Pasole
Maybe Venison Green Chile Stew
There are oh so many great ones
Some spelling errors can be corrected by a vowel movement. ~ MOLON LABE ~
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Joined: Jan 2005
Posts: 38,890 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,890 Likes: 4 |
We could probably have a wonderful fight over goulash recipes and what ingredients are permissible.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Feb 2013
Posts: 6,457
Campfire Tracker
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Campfire Tracker
Joined: Feb 2013
Posts: 6,457 |
We could probably have a wonderful fight over goulash recipes and what ingredients are permissible. I'll say peppers, paprika, onion, and beef. Garlic at will. Tomatoes if they are around. I guess the history of goulash says is is eaten "fresh" or dried and water added to eat. Kinda like the first MRE. I like to have it over jasmine rice. Great time of the year to make some.
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Joined: Dec 2013
Posts: 44,435 Likes: 8
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,435 Likes: 8 |
We could probably have a wonderful fight over goulash recipes and what ingredients are permissible. I'll say peppers, paprika, onion, and beef. Garlic at will. Tomatoes if they are around. I guess the history of goulash says is is eaten "fresh" or dried and water added to eat. Kinda like the first MRE. I like to have it over jasmine rice. Great time of the year to make some. Terry, you been making any stuffed cabbages? I haven't made any in a while.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Mar 2011
Posts: 4,874
Campfire Tracker
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Campfire Tracker
Joined: Mar 2011
Posts: 4,874 |
My wife makes great chicken goulash. I don't know if it's authentic or not, but has a lot of paprika and no noodles! I do like American goulash though.
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Joined: Dec 2016
Posts: 3,760
Campfire Tracker
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Campfire Tracker
Joined: Dec 2016
Posts: 3,760 |
We could probably have a wonderful fight over goulash recipes and what ingredients are permissible. Already BTDT I compromised by calling my throw-together dishes glop. Whatever's in it determines the rest of the title. I make chicken glop, tuna glop, hamburger glop, shrimp glop, etc. etc.
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Joined: Apr 2010
Posts: 430
Campfire Member
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Campfire Member
Joined: Apr 2010
Posts: 430 |
Chopped onion. diced tomatoes, chopped mushrooms a can of tomato sauce, liberal amounts of beef burger mixed with elbow macaroni and heaps of parmesan, salt, pepper, and garlic salt.
A PHD Won't help you if you don't know what the hell you are talking about.
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Joined: Feb 2013
Posts: 6,457
Campfire Tracker
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Campfire Tracker
Joined: Feb 2013
Posts: 6,457 |
We could probably have a wonderful fight over goulash recipes and what ingredients are permissible. I'll say peppers, paprika, onion, and beef. Garlic at will. Tomatoes if they are around. I guess the history of goulash says is is eaten "fresh" or dried and water added to eat. Kinda like the first MRE. I like to have it over jasmine rice. Great time of the year to make some. Terry, you been making any stuffed cabbages? I haven't made any in a while. Right now my peppers from the garden are getting the stuffing. I grill the peppers to soften them up, stuff, then put them in a bread loaf pan. I’m doing most of the cooking on the grill, so they have a deep smoke flavor. I retired early, so now I have more time to cook before my wife gets home from nursing.
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Joined: Dec 2013
Posts: 44,435 Likes: 8
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,435 Likes: 8 |
We could probably have a wonderful fight over goulash recipes and what ingredients are permissible. I'll say peppers, paprika, onion, and beef. Garlic at will. Tomatoes if they are around. I guess the history of goulash says is is eaten "fresh" or dried and water added to eat. Kinda like the first MRE. I like to have it over jasmine rice. Great time of the year to make some. Terry, you been making any stuffed cabbages? I haven't made any in a while. Right now my peppers from the garden are getting the stuffing. I grill the peppers to soften them up, stuff, then put them in a bread loaf pan. I’m doing most of the cooking on the grill, so they have a deep smoke flavor. I retired early, so now I have more time to cook before my wife gets home from nursing. Terry. I make stuffed peppers a lot more often than stuffed cabbages. For me, they're just easier to make. I think I could probably make them with my eyes closed. Haven't tried roasting the peppers yet or doing them on the grill to make them smoky flavored, but I like the idea.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: May 2016
Posts: 60,496 Likes: 20
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,496 Likes: 20 |
I like both kinds of goulash.
I am MAGA.
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Joined: Oct 2012
Posts: 5,134
Campfire Tracker
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Campfire Tracker
Joined: Oct 2012
Posts: 5,134 |
I like both kinds of goulash. Country AND Western?
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Joined: May 2010
Posts: 7,360
Campfire Tracker
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Campfire Tracker
Joined: May 2010
Posts: 7,360 |
My Grandmother called it Hungarian Goulash….chunks of chuck, potatoes, carrots, celery and a little bit of sliced garlic in a thin, clear tomato sauce simmered for 5 or 6 hours on an old gas stove. It was very good.
"When the going gets weird, the weird turn pro." Hunter S. Thompson
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