benazir's blog

Goulash

Actually I am doing this goulash recipe with a twist and as a fusion dish it is because goulash is traditionally a Hungarian dish. Hungarians is another immigrant group that contributed to the fabric of America which primarily is the land of Native Americans and the tribes are many. They were taken over by people coming over here from other countries and colonization took place.

From this since after the American revolution came a republic with a constitution stating that there are three equal branches of government with the checks and balances. So take this Moscow Mitch and Donlad Chump!!!!!!!! People came here after that and brought their food stuffs with them and the spices and know how how to blend these spices to make these dishes yummy.

Even the tragic slave trade that took place to the present day newer Africans that come here as free people and not in bondage came and brought their yummy recipes along with them so even my German ethnicity and every other immigrant group has contributed to the culinary fabric of building the United States of America.

The Hungarian dish of goulash has some things that are not originally in this dish at all and I have incorporated this in this yummy pot of deliciousness. For this you need to bring 1 gallon or 4 liters of water to a boil and put 1 drop of oil in to the water and 1 pinch of pink salt. Bring the water to a rapid boil and add 1 bag of noodles or 1 box of elbow macaroni and cook for 15 minutes. I usually cover the pot to bring the water to boil faster and then cover again while adding noodles so it can cook evenly. The finished noodles get drained and rinsed in a colander then added back to the pot it was boiled in. This gets set to the side awaiting the meaty sauce that goes on top.

Take 1 lb or 1 kg of veal, lamb, goat or beef and cut it in to tiny chunks or 1 bag of Morningstar Farm veggie crumbles or 1 lb or 1 kg of turkey, chicken, beef, veal, goat or lamb mince. These you rince and set aside. In a nother pot add 1/4 cup of oil of olive, grapeseed, peanut, sunflower, safflower, avocado, corn or canola. Add 1 onion or shallot to brown on high heat then add the meat or veggie crumbles.

Add 3 cloves of garlic chopped, 2 bay leaves 3 dashes each of worcestershire sauce, maggi or knorr aroma, either 1 pinch of pink salt, 3 pinches of vegtea seasoning, 1 bullion cube or 3 dashes of seasoned salt. In mortar and pestle 1 pinch each of seeds of mustard, caraway, black peppercorns, grind and add to meat or veggie crumble mixture in pot cooking. add 1 drop of hot pepper sauce or 1 pinch of red chili powder or 1 whole dried red chili, 1 pinch of marjoram, stir to combine.

Add 2 pinches of turbinado sugar, 3 pinches of paprika, 1 tsp of vinegar of apple cider white, or balsamic. Let this cook until the meat or veggie crumbles are done. I would say it would take up to 40 minutes at tops for if you are using veal or beef chunks. If you are using mince or veggie crumbles, be sure to brown and then add at the final part of the cooking process either 1 can or half can of tomato paste which depends on how saucy you want your goulash. Add 1/2 cup of water and let cook and sauce thicken.

It has to go on top of noodles so be sure it is extra saucy. The finished sauce goes over over the top of the now finished elbow macaroni or egg noodles. It is kind of like if you are making spaghetti but this is totally different in taste. I hope you will enjoy this because we sure did.

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