What's for supper?

Joe Jarl wrote:

American goulash. Haven’t made this in a long time. Ate a lot of it growing up!

That’s always a hit in my house. Easy, filling, and tastes great. Makes good leftovers as well.

Joe Jarl wrote:

American goulash. Haven’t made this in a long time. Ate a lot of it growing up!

It’s a big meal in our rotation, especially in the winter time. We just had it the other night, my wife makes it more like a hotdish in a 9×13 baking dish with a lot of cheddar cheese on top. It’s out of this world.

What’s your go to Goulash recipe? My Dad hated it, so we never had it growing up at home.

BigWerm wrote:

What’s your go to Goulash recipe? My Dad hated it, so we never had it growing up at home.

pretty basic here.
burger brownedwith onions
noodles
tomato juice and rotel
and when my wife isnt lookin….. i add different types of seasonings!

BigWerm wrote:

What’s your go to Goulash recipe? My Dad hated it, so we never had it growing up at home.

It can be made as simple or as complex as one needed. Did your old man like spaghetti?
My dad hated a few dinners i loved, but I found out that it was because he was force fed those meals on the ranch he grew up on in south Dakota because they couldn’t afford other meals.

Bearcat89 wrote:

Did your old man like spaghetti?

Yeah, but I think it was a similar thing that he was force fed it too much as a kid.

Bearcat89 wrote:

It can be made as simple or as complex as one needed. Did your old man like spaghetti?
My dad hated a few dinners i loved, but I found out that it was because he was force fed those meals on the ranch he grew up on in south Dakota because they couldn’t afford other meals.

That was our house when we had stewed tomatoes over riced potatoes. The stewed had chunks of bread as well and there was no meat. You knew we were broke that week. Always hated it but still ate it. Made up for it with peanut butter and jelly sandwiches.

I remember back in the late 50’s my Dad would get home from work and go down by the Minn river and get rabbit or a squirrel for supper..

one thing he didn’t want to eat was chicken, his folks raised so many they had it a few times a week.. he got better later on in life..

A couple I had in my file for goulash:
Goulash

Ingredients:
pounds lean ground beef
1 large yellow onion, chopped
3 cloves garlic, chopped
3 tablespoons paprika, or to taste
2 teaspoons ground black pepper, or to taste
2 teaspoons seasoned salt, or to taste
2 (15 ounce) cans tomato sauce
1 (8 ounce) can tomato paste
1 cup water, or as desired
2 cups uncooked elbow macaroni.

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

And another:

The Best Goulash
INGREDIENTS:
• 1 pound ground beef
• 2/3 cup chopped onion
• Ground black pepper, to taste
• 2 teaspoons minced garlic
• 1 cup dry elbow macaroni pasta
• 1 15-ounce can tomato sauce (or 2 8-0unce cans)
• 1 jar homemade canned tomatoes diced, or 1 can low-sodium diced
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried parsley
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Mozzarella cheese
INSTRUCTIONS:
Preheat oven to 350 degrees and set a pot of water on to boil for the pasta. In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic. Drain any grease, if needed.
When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside. It will cook more in the oven. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate.
Or you can be like me and forget the parsley until later. Next add the cheddar cheese (or perhaps parsley if you forgot) and mix until cheese is melted. Stir in the cooked macaroni until combined.
Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes

I used this one I found online last night and I thought it turned out very good. I may try tweak it a little next time, but not much. My mom used to add a little sugar to offset the acidity of the tomatoes. I didn’t add any extra veggies, but celery would be a good addition as well as jalapeño for a little kick. All prepared in a large skillet adding items in the order shown. I used chicken stock because that’s what we had.

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Tonight I experimented in the kitchen and made taco quesadillas. They turned out great!!

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Sharon wrote:

Tonight I experimented in the kitchen and made taco quesadillas. They turned out great!!

nummy…..

We cheated and went to don Julios tonight. Chimichangas are always good there. Nothing extraordinary, but always good.

Sharon wrote:

Tonight I experimented in the kitchen and made taco quesadillas.

Those look great

where’s ours?? looks great!!!

Looks delicious!