Subj : Re: Goulash
To   : Dave Drum
From : Carol Shenkenberger
Date : Sat May 25 2024 16:03:25

  Re: Re: Goulash
  By: Dave Drum to Carol Shenkenberger on Sat May 25 2024 07:02 am

 > -=> Carol Shenkenberger wrote to Dave Drum <=-
 > 
 >  CS> Without quoting, you and Ruth were talking 'Goulash'.  It's a vague
 >  CS> Americanism to call it 'Hungarian' I think.  The American versions are
 >  CS> largely based on things that came from the Americas and not much that
 >  CS> sources to the old country.
 > 
 > The root word is Hungarian - gulyas
 > 
 >  CS> Dave is right that based on our traditions, it has no noodles but it
 >  CS> doesn't really have a set list other than lots of diced tomatoes.
 > 
 > Gulyas is like chilli "any kind of meat, or combination of meats, and/or
 > vegetables cooked with beans, chile peppers, various spices and other
 > ingredients. Chilli may be any color."
 > 
 >  CS> Common items: Tomatoes, bell peppers, onions, corn kernals, sometimes
 >  CS> chiles, spices such as were available, meat (type whatever ya got).  It
 >  CS> was also made vegetarian.  It was the sort of thing grown in your own
 >  CS> garden.
 > 
 >  CS> Then things get very wierd.  Burgoo.  Burgoo is our own crazy thing
 >  CS> with classic version having 3 different types of meats.  Possum, deer
 >  CS> venison, wild duck are 2 possibilities.  Only fish were omitted.  Rats,
 >  CS> squirrels,and lots of other things landed in the pot.  It varies a lot
 >  CS> but is essentially Goulash with meats (grin).  But it's a blurry line
 >  CS> though and more apt to be defined as one or the other reginally.
 >  CS> That's why people argue a bit about it.
 > 
 > Burgoo, AFAIK, is a Kentucky thing - my local-ish Franklin, IL 4th of
 > July Burgoo notwithstanding. Burgoo is Kentucky's most famous stew,
 > usually made for big gatherings, like Derby Day, in huge kettles. It
 > dates back to before the Civil War and, as legend has it, was invented
 > by a French chef. In many place it is known also as "Road Kill Stew".
 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Squirrel Burgoo
 >  Categories: Game, Vegetables, Stews, Potatoes
 >       Yield: 5 Servings
 > 
 >       3 oz Jim Beam bourbon; 100 months
 >            - old (AKA James B. Beam)
 >       2 lb Squirrel meat
 >       4 c  Beef or chicken stock
 >      16 oz Can tomatoes; cut up
 >            Salt & pepper
 >       2 lg Potatoes; peeled, diced
 >            Big handful okra; sliced
 >            Corn kernels from two ears
 >            +=OR=+
 >      14 oz Can Green Giant niblets
 >       2    Sliced carrots
 >       1 lg Onion; chopped
 >         pn Sugar
 >            Cumin & cayenne
 > 
 >   Toss back a jigger of Jim Beam.
 > 
 >   Combine meat, undrained tomatoes, salt, pepper, and
 >   stock. Bring to boil, simmer for half an hour - hour
 >   depending on the age of the squirrels when shot.
 > 
 >   Remove and set aside tender meat; and toss in potatoes
 >   and then other ingredients and simmer until vegetables
 >   are ready (don't overcook). Remove any bones from the
 >   squirrel meat and cut into more or less bite sized bits
 >   and toss back in.
 > 
 >   Toss back the second jigger of Beam.
 > 
 >   Bring burgoo back to heat and serve.
 > 
 >   Recipe by Sam Fujisaka
 > 
 >   From: http://www.burgoo.org
 > 
 >   Uncle Dirty Dave's Archives
 > 
 > MMMMM
 > 
 > ... How do they get deer to cross the road only at those yellow signs?

Dave, you might have missed that the names are regional.  Burgoo is far more
than Kentucky.  The name is applied to any meat containing goulash in some
parts of the USA.

Americans changed it all over time so it's not the pure African or Hungarian
roots anymore.  Happens all the time!

  xxcarol
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