American Goulash

Not bad, Americans. Have any of you tried this? What is it like?
https://www.delish.com/cooking/recipe-ideas/a55501/best-goulash-recipe/

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  1. 4 weeks ago
    Anonymous

    that's just macaroni and minced meat and has nothing to do with goulash

    • 4 weeks ago
      Anonymous

      in other words, the perfect goulash

  2. 4 weeks ago
    Anonymous

    for me, it's chef john's recipe

  3. 4 weeks ago
    Anonymous

    Isn't that American Chop Suey? We called it American Chop Suey

    • 4 weeks ago
      Anonymous

      As opposed to what kind of chop suey, moron?

      • 4 weeks ago
        Anonymous

        as opposed to Shiny Shop Suey of course

    • 4 weeks ago
      Anonymous

      >American Chop Suey
      We called it "chili mac" and neither goulash or american chop suey, though I had heard both terms. My mom never once made it, only friend's parents, or at the school cafeteria. One friend had a Mom who made a rendition called Jamaican goulash.
      I'm going to make the other American goulash, the lovingly browned, then slow simmered chuck roast chunks, with lots of paprika, mushrooms, onions...finished with a dollop of sour cream, served on top of buttered egg noodled with parsley. It's still a far cry from goulashsuppe traditionally made.

    • 4 weeks ago
      Anonymous

      Yeah it's the same thing.

      This is just spaghetti bolognese with elbow mac
      Also known as Train Wreck

      Elbows go better with bolognese than spaghetti tbqf.

      this is peak dirt poor comfort food. I probably grew up eating this shit 3 times a week as a kid.

      >box of elbow noodles: $1
      >can of tomato sauce: $1
      >pound of hamburger: $3
      >onion: 50 cents.

      it makes like 10 meals for $5.50

      It's still a staple for me, but I mix in more vegetables and use bison or chicken instead of beef.

      https://i.imgur.com/OehlOSA.jpg

      Not bad, Americans. Have any of you tried this? What is it like?
      https://www.delish.com/cooking/recipe-ideas/a55501/best-goulash-recipe/

      >Cooking the macaroni directly in the goulash means the pasta gets to soak up all that beef and tomato flavor while simultaneously releasing some of its starch into the pan, thickening the goulash to create a hearty, comforting stew. Trust us—once you cook pasta this way, you’ll never go back to boiling water again.
      Nope, sorry. Don't give a shit whether the pasta picks up any meat flavor. It's not worth ruining the texture.

      That's the spirit? Oh you don't like leftovers huh I guess you're not hungry. The only problem is 99.9% of kids then just go cry to the lunch ladies and get seconds of worse then fast food goy slop.
      [...]
      Cooking is perhaps one of the only real arts. There's a huge difference between a can of goy sauce and stewing tomatoes and I always hear how much better home grown tomatoes are. You could just squirt ketchup on some macaroni anon.

      That specific recipe is pure bullshit, though:
      >It might seem excessive, but there’s a reason for every different type of tomato in this recipe. The concentrated tomato paste adds rich umami, while the sauce gives the dish body. Those diced tomatoes? They’re there to give you little bursts of tomato-ey goodness in every bite.
      Give me a fricking break. The recipe calls for canned tomatoes and sauce. It's going to taste like shit. If you really want "little bursts of tomato in every bite" then buy some fresh tomatoes and chop them up yourself. If you can't or don't have time to make tomato sauce from scratch you should buy the best jar sauce you can afford. (if your local supermarket doesn't sell anything good, try: https://itsauticathing.com/online-store)

      • 4 weeks ago
        Anonymous

        >It's not worth ruining the texture.
        What? As long as you cook it per pasta time requirements, it becomes al dente when done. Leftover forms will definitely be squishier though, that is correct. But made fresh it will be on point.

  4. 4 weeks ago
    Anonymous

    how do you turn THIS into the abomination in OP

    • 4 weeks ago
      Anonymous

      what are those toppings?

      • 4 weeks ago
        Anonymous

        They're not toppings, they're spaetzle which is a kind of egg noodle

        • 4 weeks ago
          Anonymous

          >spaetzle
          lol
          It's either csipetke or tarhonya, not spaetzle.

    • 4 weeks ago
      Anonymous

      gulyas is soup
      porkolt is literally called hungarian goulash in the US

  5. 4 weeks ago
    Anonymous

    Never actually had it but I'm familiar with the concept. Could be good if not done with shit ingredients and methodology

  6. 4 weeks ago
    Anonymous

    for me, it's chili mac

  7. 4 weeks ago
    Anonymous

    absolutely disgusting

  8. 4 weeks ago
    Anonymous

    Buy a can of beefaroni and see if you're into it or not

  9. 4 weeks ago
    Anonymous

    How could you?

  10. 4 weeks ago
    Anonymous

    This is just spaghetti bolognese with elbow mac
    Also known as Train Wreck

  11. 4 weeks ago
    Anonymous

    this is peak dirt poor comfort food. I probably grew up eating this shit 3 times a week as a kid.

    >box of elbow noodles: $1
    >can of tomato sauce: $1
    >pound of hamburger: $3
    >onion: 50 cents.

    it makes like 10 meals for $5.50

  12. 4 weeks ago
    Anonymous

    >NOOOOOOOOOO OUR POOR PEASANT SLOP WE THREW TOGETHER IN A POT TO GET US THROUGH HARSH WINTERS IS CUISINE AND YOU MUST MAKE IT IN VERY SPECIFIC WAYS AAAAAAAAAAAAA

    • 4 weeks ago
      Anonymous

      Would you call it a hot dog if someone threw in some fried ground pork instead of a sausage?
      Why the frick do you feel the need to use a name of a dish which has no relation to what op posted and try to defend it.
      Troll or Black person behavior.

      • 4 weeks ago
        Anonymous

        You can get hot dogs that are made of just pork? They make pork, pork and chicken, beef, and some other odd combinations, but all are hot dogs and sold in the hot dog section, precooked/smoked. Really the only key for hot dogs is the meat is pureed enough to be mostly smooth.

        Sausage is a rougher grind and is sold raw. I definitely would not consider a raw hot dog a hot dog.

  13. 4 weeks ago
    Anonymous

    >https://www.delish.com/cooking/recipe-ideas/a55501/best-goulash-recipe/

    I actually made this exact recipe, because I had to feed a picky 17 year old. She loved it. It's pretty much just goyslop, but made at home.

    If you're an adult cooking for adults, take a pass.

    • 4 weeks ago
      Anonymous

      >Italian seasoning
      >Goulash recipe
      God damn, wtf are you doing.

      Also
      >Picky 17 y/o
      What in the name of frick.

      • 4 weeks ago
        Anonymous

        relative with actual autism not just Culinaly autism, and parents who dont cook.. had to avoid unfamiliar flavors and wasnt going to do fast food the entire visit

        • 4 weeks ago
          Anonymous

          Starve the fricker and he'll eat dry bread once he's hungry enough. Unfamiliar flavors my ass.

          • 4 weeks ago
            Anonymous

            That's the spirit? Oh you don't like leftovers huh I guess you're not hungry. The only problem is 99.9% of kids then just go cry to the lunch ladies and get seconds of worse then fast food goy slop.

            if you need a recipe to make that you should have a nice day by starvation

            Cooking is perhaps one of the only real arts. There's a huge difference between a can of goy sauce and stewing tomatoes and I always hear how much better home grown tomatoes are. You could just squirt ketchup on some macaroni anon.

  14. 4 weeks ago
    Anonymous

    Yeah, it's pretty good but mostly just makes me want to have spaghetti and meat sauce.

  15. 4 weeks ago
    Anonymous

    if you need a recipe to make that you should have a nice day by starvation

  16. 4 weeks ago
    Anonymous

    It's good if you put a mountain of parmesan cheese on top of it

  17. 4 weeks ago
    Anonymous

    Hey, they have this at my grocery store! Maybe I'll try it.

    • 4 weeks ago
      Anonymous

      >$7.99 lb

      They can frick all the way off with that price

  18. 4 weeks ago
    Anonymous

    That's the shit they used to serve in high school.

  19. 4 weeks ago
    Anonymous

    >chili mac
    you're all fricking moronic there is no chili in american goulash

    • 4 weeks ago
      Anonymous

      throw in some beans to the recipe in OP and it is chili mac

      • 4 weeks ago
        Anonymous

        Make it big and it's a big mac

  20. 4 weeks ago
    Anonymous

    It’s a good winter meal. It reheats well too.

  21. 4 weeks ago
    Anonymous

    Chili mac is based I'd make it with lentils because ground meat cost too much unless it was cheap as frick ground pork. Now I make it with meat an lentils its really good adds to the taste and texture use large green lentils or dupue.

    Chili mac is peak white trash American cuisine unironically its the king the GOAT

  22. 4 weeks ago
    Anonymous

    that's chili mac

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