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Mmmmmmmmmmm goulash

Discussion in 'The Lounge' started by ben427, Feb 6, 2004.

  1. ben427

    ben427 1/2 ton status

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    MMmmmmmmm i just finished makin a big ol casserole of goulash. /forums/images/graemlins/woot.gif What are ya'll eating for supper?
     
  2. ryoken

    ryoken Puppy Fabricator Premium Member GMOTM Winner

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    chicken tacos here... mmmmm cheddar /forums/images/graemlins/thumb.gif
     
  3. mudjunkie 82

    mudjunkie 82 1 ton status GMOTM Winner

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    Had goulash for lunch Today (leftovers) /forums/images/graemlins/thumb.gif /forums/images/graemlins/thumb.gif
     
  4. sled_dog

    sled_dog 1 ton status

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    wtf is that? sorry I must be deprived.
     
  5. Muddytazz

    Muddytazz 1 ton status

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    mmmmmmmmmmmmmmmmmmmm tuna /forums/images/graemlins/woot.gif /forums/images/graemlins/woot.gif /forums/images/graemlins/woot.gif
     
  6. unick

    unick 1/2 ton status

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    mmmmmmm george forman hamburgers!
     
  7. RATAH

    RATAH 1/2 ton status

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    Mmmmmmmmmmmmmmm ole lady /forums/images/graemlins/smile.gif /forums/images/graemlins/rotfl.gif /forums/images/graemlins/ears.gif
     
  8. marine_enlisted

    marine_enlisted 1/2 ton status

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  9. ben427

    ben427 1/2 ton status

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    Its 2 lbs of hamburger cooked and seasoned to taste, two cans tomato soup, a splash or two of bbq sauce, and 3 cups of cooked elbow macaroni mixed up and put in a cassarole dished coverd in cheese and baked till the cheese is melted, some real good eats. Some people put onion in, but that makes me puke big time. /forums/images/graemlins/crazy.gif
     
  10. sled_dog

    sled_dog 1 ton status

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    sounds good till you hit the cheese, don't each cheese. My dad is on that damn Atkins diet so basically I eat crap anymore. A lot of stir fry stuff. Tonight was turkey steak with snow peas.
     
  11. ben427

    ben427 1/2 ton status

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    yeah half the time i dont bother with the cheese, it takes another 20 minutes and im usually pretty hungry by then /forums/images/graemlins/smile.gif
     
  12. Corey 78K5

    Corey 78K5 1 ton status

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    [ QUOTE ]
    wtf is that? sorry I must be deprived.

    [/ QUOTE ] I belive the real dish comes from Hungary and is nothing like what most people make in N.America. If You ever get a chance to eat at a Hungarian restaraunt try it.
    Here is the real deal
    [ QUOTE ]
    2 pounds beef chuck, cut into 2-inch cubes, patted dry
    Kosher salt, as needed, plus 1 tablespoon
    Freshly ground black pepper
    Flour for dredging
    Vegetable oil for searing, plus 3 tablespoons
    1 large yellow onion, thinly sliced
    4 cloves garlic, minced
    2 teaspoons sweet paprika
    1 teaspoon hot paprika
    1 teaspoon caraway seeds
    2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
    4 cups cold water
    3 sprigs flat-leaf parsley
    3 sprigs fresh thyme
    1 bay leaf
    3 tablespoons sour cream, plus more for the table
    Serving suggestion: BUTTERED EGG NOODLES WITH PARSLEY, recipe follows, rice, or sauerkraut.


    Spread the beef out on a baking sheet and season generously with salt and pepper. Dredge the beef in the flour. Transfer the beef to a fine mesh strainer and shake off any excess flour.
    Heat a large Dutch oven with a tight-fitting lid over high heat. Pour in enough oil to reach about 1/3 of an inch up the sides. Add half of the beef and cook, uncovered, stirring occasionally, until well-browned, about 6 minutes. Using a slotted spoon, transfer the beef to a plate, leaving the oil in the Dutch oven. Repeat with the remaining beef. Drain the oil and wipe out the pan.

    Preheat the oven to 275 degrees F. Return the Dutch oven to medium-high heat, and add the remaining 3 tablespoons oil. Saute the onion, stirring, until lightly browned, about 5 minutes. Add the garlic, paprika, and caraway and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring, until thickened, about 2 minutes more. Add the beef and water, cover, and bring to a boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot. Braise in the oven, covered, until the beef is tender, about 1 1/2 hours.

    Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle. Bring to a simmer, uncovered, on top of the stove, stirring occasionally, until liquid has thickened, about 20 minutes. Stir in the sour cream and continue to simmer, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender, about 20 minute more. Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle.

    Divide among bowls and serve with BUTTERED EGG NOODLES WITH PARSLEY, rice, or sauerkraut. Pass sour cream at the table.

    Cook's Note: Beef chuck is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick steak and cut it into 2-inch cubes yourself.


    BUTTERED EGG NOODLES WITH PARSLEY
    12 ounces wide egg noodles
    6 tablespoons unsalted butter, cut into small pieces and chilled
    3 tablespoons minced flat-leaf parsley leaves
    1/4 teaspoon kosher salt, plus more as needed
    Freshly ground black pepper
    1/4 teaspoon grated lemon zest (optional)


    Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente, tender but not mushy.
    Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and season with salt and pepper to taste. Add the lemon zest if desired.

    Drain the noodles in a colander in the sink and leave whatever water clings to them--do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss until well-coated. Serve.



    [/ QUOTE ]
    Myself I put a whoopin on two crabs that we cought last Sunday morning /forums/images/graemlins/waytogo.gif /forums/images/graemlins/peace.gif
     
  13. bigburban383

    bigburban383 1/2 ton status

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    Mmmmmm Beeeeeer /forums/images/graemlins/peace.gif /forums/images/graemlins/woot.gif /forums/images/graemlins/peace.gif
     
  14. mudjunkie 82

    mudjunkie 82 1 ton status GMOTM Winner

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    [ QUOTE ]
    Its 2 lbs of hamburger cooked and seasoned to taste, two cans tomato soup, a splash or two of bbq sauce, and 3 cups of cooked elbow macaroni mixed up and put in a cassarole dished coverd in cheese and baked till the cheese is melted, some real good eats. Some people put onion in, but that makes me puke big time. /forums/images/graemlins/crazy.gif

    [/ QUOTE ]Did you ever try it with cut up green pepper in it?
     
  15. lady bog

    lady bog 1/2 ton status

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    Beef sandwhich.
     
  16. ben427

    ben427 1/2 ton status

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    Actually no, i dont care for green peppers, i just load the hot sauce to it. And it is a great dish to have a beer or 4 with /forums/images/graemlins/thumb.gif
     

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