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Old 08-21-2012, 01:42 PM
 
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Brown some small onion cubes, half amount carrot cubes and a little bit of celery in a big pot. Add a litte bit of tomatoe paste and brown everything together, keep stiring all time. Now add a full bottle of dry redwine ( yellowtail merlot for example) and a cup of beef broth, also some balsamic vinegar. Let cook and add the beef in cubes. DO NOT BROWN BEEF IN A PAN. Add beef raw. Let cook for 1 and a half hours!, after this time cut a red and a yellow pepper in cubes and add to beef for another minimum 30 minutes. Add pepper, salt. Gulasch is ready when beef is tender. so maybe it needs 2 hours to 3 hours of cooking. if you want, make Gulasch a little thicker by adding flour or others.
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Old 08-21-2012, 01:43 PM
 
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I am using potatoes only in a gulasch SOUP but there are so many recips..
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Old 08-21-2012, 01:46 PM
 
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Kidney beans and raisines? Is that american gulasch?
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Old 08-21-2012, 01:48 PM
Status: "Á la recherche d'un emploi" (set 21 days ago)
 
Location: South Bay Native
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Quote:
Originally Posted by MelanieGermany View Post
Kidney beans and raisines? Is that american gulasch?
No worse than your German goulash, I am sure.
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Old 08-21-2012, 01:52 PM
 
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i never tried, i think i have to, i like raisines and like kidney beans but never had it in a gulasch :-)
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Old 08-21-2012, 01:54 PM
 
Location: In a chartreuse microbus
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I use a ground beef that is not so lean; I think it gives the dish a better flavor, so I always brown the ground beef first, then drain off the fat. I also use as many veggies as I can sneak in. I sauté the veggies separately, letting the onions, garlic and carrots get good and caramelized. The noodles too, get a helping of olive oil and salt while cooking - it really improves their flavor as well. Finished off with a good tomato sauce highly seasoned, and the dash of sour cream at the very end. Yum.
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Old 08-21-2012, 02:25 PM
 
Location: Cody, WY
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Quote:
Originally Posted by MelanieGermany View Post
Kidney beans and raisines? Is that american gulasch?
NO.

Regarding kidney beans, so many people are consumed with making everything as a Mexican dish. Raisins? I hate to imagine it.
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Old 08-21-2012, 04:25 PM
 
Location: Islip,NY
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I have never heard of using ground beef in goulash only cubed stew meat.
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Old 08-22-2012, 05:46 AM
 
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@lubby:
you`re absolutely correct.
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Old 08-22-2012, 08:44 AM
 
Location: Central Midwest
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Originally Posted by Mayiask View Post
A friend at work asked me for a recipe for goulash. I was stumped. Make it all the time, but is there a 'recipe' for it?? Doesn't everyone make it differently?

I just brown some hambuger, boil some macaroni, and add a jar of my canned tomato, pepper and onions.

Some people add sugar or brown sugar........

How do you make it???

I make it the same as you but I do add a few shakes of garlic powder and about 2 teaspoons of chili mix (not just the chili powder) to give it a bit of pizzaz (but you might have to reduce the salt you normally add). ***I love goulash*** And my grandkids beg me for goulash.
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