2) cloves garlic
1/2 bag large pasta shells
largish yellow onion
1.25 lbs. 85% lean hamburger
two cans sliced mushrooms
2 cans Manwich

like chili and tuna and noodle, this dish will always be better on the second day.

I brown the onion and garlic in a skillet then put the hamburger in that skillet to brown up , ( not burn up).

make the shells in a large pot, and when they are done , drain in a colander and drop a i/2 inch pat of butter in the pot, then the shells go back in.

drain the mushrooms before adding them to the mix.

then throw everything on top of the shells and stir it up .

wait and stir wait and stir and wait and stir, till everything is warm.

I generally fill 4 or 5, 1 cup rubbermaid containers to put in the freezer

This message has been edited. Last edited by: bendable,

You just flung a craving on me. Do you deliver?

yeah but you'd go broke returning the rubbermaid contaiiners

Mrs. Vinnybass made goulash last night with some FAT egg noodles. It was excellent.

that sounds like big city goulash

great karma, I'm in.

My bachelor goulash solution: The beef goulash at Kaiserhof, my favorite San Diego restaurant. Basically pot roast in a paprika sauce. About three times a year they offer pork goulash with sauerkraut – especially good.

forgot to mention , Bonnie like to melt a little freshly grated mozzarella cheese on the top.

25-30 seconds in the micro wave

Very similar to slumgullion.
https://recipes.sparkpeople.co...l.asp?recipe=1109749

I prefer gulyásleves

Whaaaa? No one has asked if you take a few heavy spoonfuls of this goulash and load it on to your two day old pizza to make a taco like sandwich. Well? Do ya bendable? LOL

Dude,

STOP! This is an intervention. You need to make it right.

2 lbs. stew beef
2 lbs. Onion (white or yellow)
3 carrots
4 oz. Hungarian Paprika (sweet or hot).
2 cloves garlic
2 bay leaves
Bottle of cheap red wine
2 tbsp olive oil.
Salt / Pepper
1/2 pint Sour Cream
Egg Noodles

Brown off beef with Garlic.
Add onion and saute until onion is transparent.
Add bay leaves and paprika.
Add wine until beef and Onions are covered.
Cook on low for 2 hours (or more).
Boil and drain noodles.
Plate Noodles, add Goulash and dollop of Sour Cream.

Drink rest of wine.

So my big city egg noodles is vindicated by Rolan's recipe.

Ha! Take that Bendy.

I made this goulash for dinner tonight and it was really good.

http://myincrediblerecipes.com/old-fashioned-goulash/

quote:

Originally posted by Gustofer:
I made this goulash for dinner tonight and it was really good.

http://myincrediblerecipes.com/old-fashioned-goulash/

That looks tasty. I might try that this weekend

quote:

Originally posted by BRL:

quote:

Originally posted by Gustofer:
I made this goulash for dinner tonight and it was really good.

http://myincrediblerecipes.com/old-fashioned-goulash/

That looks tasty. I might try that this weekend

It's good, and the mozzarella really adds to it. I'd never tried that with goulash before.

The only suggestion I'd make is cut the olive oil to 1/4 cup instead of 1/3. I use real greek olive oil that has a distinct flavor to it, and that particular flavor came through a little rather than blending with everything else.

I also couldn't find any adobo seasoning at the store so I made a batch of my own using this recipe:

1/4 cup sweet paprika
3 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground cumin
1 tablespoon chipotle chile powder
1 tablespoon garlic powder

quote:

Originally posted by Gustofer:
I made this goulash for dinner tonight and it was really good.

http://myincrediblerecipes.com/old-fashioned-goulash/

This is the same recipe Wifey gave me to make for her as it reminded her of what she had for lunch in Grade School. I followed the recipe exactly. She said it was good, but needed to be spiced up more with more chili powder or something. I guess the kids' taste buds do mature with age, as recipes for Grade Schoolers don't usually lend themselves to spiciness.

Yep, it's not hot by any stretch, but the flavor is perfect for me (see hot sauce thread). It's easy enough to add more spicy stuff though. Just double up or half-again the seasonings or add some cayenne when serving.

I really liked it. In fact, I'm making another batch to put in the freeze dryer tomorrow. Great camping food.

quote:

also couldn't find any adobo seasoning at the store so I made a batch of my own using this recipe:

I couldn't find any either so I figured I'd us Emiril's Essence.

I meant to pick up a green pepper or 2 to dice into it but forgot.

quote:

Originally posted by 2BobTanner:
Very similar to slumgullion.
https://recipes.sparkpeople.co...l.asp?recipe=1109749

I thought that was some shit my dad invented never thought it was a real word even.