what is the best cut of meat for making beef stew and goulash? (restaurant, health)

[lubby]

I hear alot of people using ground beef for goulash,I grew up eating goulash similar to beef stew but with sour cream added at the end thus calling it hungarian goulash, and using lots of paprika.

[tulips4you2]

I have used ground beef if I'm making a quick version, but If I'm going all out original I buy the packaged stew meat and make it exactly as Lubby described, Hungarian.

[CFoulke]

Lubby, what my Mama called goulash most people call hoppin' john (basically baked chili with macaroni in it - sometimes topped with bacon). I don't think there was ever anything Hungarian about my Mama's cookin' though. When you mentioned adding sour cream at the end I immediately thought "stroganoff". Maybe part of the problem is just regional names folks call foods - not really knowing what the original dish was. Just thinkin'.....

[OpenD]

Originally Posted by CFoulke

Lubby, what my Mama called goulash most people call hoppin' john (basically baked chili with macaroni in it - sometimes topped with bacon).

Wow, that is the farthest thing from an authentic Hoppin' John I've ever heard of!

Historically Hoppin' John was a traditional West African dish that was adapted to the American South, and although it had many variations, the two acknowledged "must-have" ingredients are considered to be Black-Eyed Peas and Rice.

I never got into the practice of using existing names to label an unrelated new dish. Instead, I have a uniform naming system, consisting of the words "Mongolian Surprise, number... " followed by a random number. So if somebody asked me what an improvised dish was called, I might reply something like "Mongolian Surprise # 74."

[CFoulke]

Originally Posted by OpenD

Wow, that is the farthest thing from an authentic Hoppin' John I've ever heard of!

Historically Hoppin' John was a traditional West African dish that was adapted to the American South, and although it had many variations, the two acknowledged "must-have" ingredients are considered to be Black-Eyed Peas and Rice.

I never got into the practice of using existing names to label an unrelated new dish. Instead, I have a uniform naming system, consisting of the words "Mongolian Surprise, number... " followed by a random number. So if somebody asked me what an improvised dish was called, I might reply something like "Mongolian Surprise # 74."

You are absolutely right - apparently I had a huge brain fart.....I was trying to come up with the term and obviously came up with the wrong one.....what I was TRYING to remember was Johnny Marzetti. I got the John(ny) part right, but the hoppin-marzetti part was way off!!!!! I apologize! As Ron White (comedian) said, "I made a mistake one time, ever happen to you?"

[mrs.cool]

To me, and most people around here, "goulash" is hamburger, noodles-either elbow or tube, with tomato/spaghetti type sauce and spices. If it has sour cream and any type of "brown" sauce, it's stroganoff.

[Grandpa Pipes]

Originally Posted by lubby

Any time I buy the cubed meat from the grocery store it's chewy.I'd like to make this next week.

My wife has made beef stew from the leftovers of a slow cooked beef roast for decades.

First you slow cook roast , 1pc. or 2pc, with potatoes and carrots for the first meal. Save the gravy or juices for later.

Next you add peas to the cut up precooked roast and potatoes from earlier in the week to your stew.

Place the cut up food into a pot adding corn starch to make the gravy,slow heat the whole thing for a mouth watering second meal of the precooked beef.

Tip: being precooked the beef will be very easy to cut up.

[lubby]

Originally Posted by mrs.cool

To me, and most people around here, "goulash" is hamburger, noodles-either elbow or tube, with tomato/spaghetti type sauce and spices. If it has sour cream and any type of "brown" sauce, it's stroganoff.

I guess everyone has their own ideas or versions of goulash. Not saying anyone is right or wrong I guess I am only familiar with the type I grew up eating.

[Wolfette13]

Originally Posted by lubby

Any time I buy the cubed meat from the grocery store it's chewy.I'd like to make this next week.

If you have a slow cooker put the frozen stew meat in the slow cooker on low all day or overnight. When you are ready to add it to your stew or beef and noodles or whatever dish you are making just dump the entire slow cooker contents into the other dish. The meat will be very tender and the added juice will enhance the flavor of your dish.

[mrs.cool]

That's a great idea Wolfette.