REC: Janet's Goulash

[US Janet]

I made this dish up before I knew what goulash was. I still make it
the same way and call it my goulash. Tasty.'

JANET'S GOULASH

8 breakfast link sausages cut in thirds
1 Tablespoon vegetable oil
1 pound ground beef
1 lg. onion, diced
Salt and pepper to taste
4 large cloves garlic diced
1 very large green pepper, diced
½ very large red pepper, diced
1/2 -3/4 cup sliced celery
2 zucchini, about 5 inches long, 1 inch diameter, cut in half
lengthwise, cut in 3/8" slices
1 can sliced mushrooms (prefer to use fresh mushrooms)
1 can diced tomatoes
1 can tomato sauce
1 cup chopped, fresh parsley
¼ cup shredded Parmesan cheese
½ to 1 pound spaghetti noodles, broken into thirds

Brown sausage in oil over medium heat, remove from pan. Crumble and
brown the ground beef. Add diced onion and cook until translucent,
add garlic and cook for a minute. Add celery, cook, add green and red
pepper and cook until almost tender. Add zucchini, cook until almost
tender. Add mushrooms and diced tomatoes. Add tomato sauce. Test
for seasoning. Cook spaghetti until barely al dente. Drain. Add and
toss into vegetable meat mixture. Add parsley. Stir in Parmesan
cheese. Test again for seasoning. Turn off heat, cover and let stand
a bit until spaghetti is tender. Serve.

7/23/2020 made with sausages only

Janet US

[Jimbo]

On Thu, 10 Feb 2022 16:25:50 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

Ghe? Uhm, can you go into more detail? I don't get it

[Bob]

On Thu, 10 Feb 2022 16:25:50 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

>

>toss into vegetable meUhm Yes. Ghe Ghe Ghe :)))))))))))at mixture. Add parsley. Stir in Parmesan

>cheese. Test again for seasoning. Turn off heat, cover and let stand
>a bit until spaghetti is tender. Serve.
>
>7/23/2020 made with sausages only
>
>Janet US

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[Wesley Rockhold]

[jmcquown]

That's an interesting recipe! Thanks for posting it. There are so many
descriptions of what is "goulash", I'm not sure there is one. ;)

Jill

[GM]

Nice, a good dish for the upcoming cold weekend, I may make this...

--
GM

[Michael Trew]

Ooh, that sounds good! Be careful, Bryan will have your head on a steak
for using vegetable oil ;)

[Pat]

[US Janet]

I just re-read my instructions and saw that I didn't mention to add
the browned sausages back after browning ground beef. Browning the
sausages separately makes a much tastier sauce for the dish,
Janet US

[Cindy Hamilton]

On 2022-02-10, US Janet <USJ...@jan6noplace.com> wrote:
>
> I made this dish up before I knew what goulash was. I still make it
> the same way and call it my goulash. Tasty.'
>
> JANET'S GOULASH

Where's the paprika? Hungarian paprika, or it isn't "goulash".
In any event, goulash is a soup.


--
Cindy Hamilton

[Lindsey]

Follow the words with your finger :)

[Lindsey]

Uhm, Dit is mijn kikker. Ghe Ghe Ghe.

[Tim]

[Gary]

On 2/10/2022 6:25 PM, US Janet wrote:
>

> I made this dish up before I knew what goulash was. I still make it
> the same way and call it my goulash. Tasty.'
>
> JANET'S GOULASH
>
> 8 breakfast link sausages cut in thirds

Cindy and Jill might suggest italian sausage as it contains less sage. LOL

[US Janet]

There is nothing in the dish that would preclude italian sausage (more
sage). Actually, the dish could go Mexican with chorizo.
Janet US

[Cindy Hamilton]

I wouldn't. It's a dish of Janet's own invention. She can
put anything she likes in it.

Can you explain why you think breakfast sausage is better than Italian
sausage in Italian food?

--
Cindy Hamilton

[US Janet]

It's an American dish, not Italian. I made it with items I had on
hand. We liked it so I kept on making it. Everyone I served it to
has gobbled it up. I guess they all liked sage. ;)
Janet US

[jmcquown]

Hence my prior comment about how goulash can be just about anything.

I always thought of "Hungarian" and "paprika" when someone mentioned
goulash. Until I was invited to dinner by some friends, then I realized
other people use the term differently. Turned out what they called
"goulash" was a tomato & pasta dish. The pasta in that instance was
macaroni, not spaghetti. The dish resembled home made Chef Boyardee
Beefaroni. It sure wasn't what I would have called goulash, but it
tasted good.

Jill

[Lesueur agame]

[Lesueur agame]

[Bryan Simmons]

Heck, any of you can eat whatever shitty food you want.
That "recipe" would be crap no matter what oil. You can
cook beef peon-style too. Your loss, not mine.

--Bryan

[Cindy Hamilton]

On 2022-02-11, jmcquown <j_mc...@comcast.net> wrote:
> On 2/11/2022 4:40 AM, Cindy Hamilton wrote:
>> On 2022-02-10, US Janet <USJ...@jan6noplace.com> wrote:
>>>
>>> I made this dish up before I knew what goulash was. I still make it
>>> the same way and call it my goulash. Tasty.'
>>>
>>> JANET'S GOULASH
>>
>> Where's the paprika? Hungarian paprika, or it isn't "goulash".
>> In any event, goulash is a soup.
>>
>>
> Hence my prior comment about how goulash can be just about anything.

Might as well call it chop suey, then.

--
Cindy Hamilton

[Gary]

On 2/11/2022 4:33 PM, Cindy Hamilton wrote:
> On 2022-02-11, Gary <g.ma...@att.net> wrote:
>> On 2/10/2022 6:25 PM, US Janet wrote:
>>>
>>> I made this dish up before I knew what goulash was. I still make it
>>> the same way and call it my goulash. Tasty.'
>>>
>>> JANET'S GOULASH
>>>
>>> 8 breakfast link sausages cut in thirds
>>
>> Cindy and Jill might suggest italian sausage as it contains less sage. LOL
>
> I wouldn't. It's a dish of Janet's own invention. She can
> put anything she likes in it.

Be fair Cindy. The dish I made using breakfast sausage was my own
invention too. I can also put anything I like in it. Why is ok for Janet
to do and not me?

Sounds like a silly man vs woman attitude.

> Can you explain why you think breakfast sausage is better than Italian
> sausage in Italian food?

Simple. I like the taste. Why the criticism? It might not be official
Italian food, but it's official Gary food.

I've substituted "hot" breakfast sausage for ground beef in other
recipes over the years and always liked the difference.

I've also had Italian sausage and it's good in it's place.

[jmcquown]

I've never had Chop Suey. I think some company used to make a boxed
mix... :)

Jill

[Bryan Simmons]

On Saturday, February 12, 2022 at 5:31:46 AM UTC-6, j_mc...@comcast.net wrote:
> On 2/12/2022 5:35 AM, Cindy Hamilton wrote:
> > On 2022-02-11, jmcquown <j_mc...@comcast.net> wrote:
> >> On 2/11/2022 4:40 AM, Cindy Hamilton wrote:
> >>> On 2022-02-10, US Janet <USJ...@jan6noplace.com> wrote:
> >>>>
> >>>> I made this dish up before I knew what goulash was. I still make it
> >>>> the same way and call it my goulash. Tasty.'
> >>>>
> >>>> JANET'S GOULASH
> >>>
> >>> Where's the paprika? Hungarian paprika, or it isn't "goulash".
> >>> In any event, goulash is a soup.
> >>>
> >>>
> >> Hence my prior comment about how goulash can be just about anything.
>

Slop together whatever canned stuff is in the pantry,
and what's in the fridge, and don't complain because
it's better than starving.

> >
> > Might as well call it chop suey, then.
> >
> I've never had Chop Suey. I think some company used to make a boxed
> mix... :)
>

"miscellaneous leftovers"
https://en.wikipedia.org/wiki/Chop_suey#Origins
>
> Jill

--Bryan

[Sheldon Martin]

On Sat, 12 Feb 2022 06:31:34 -0500, jmcquown <j_mc...@comcast.net>
wrote:

American Chop Suey is made with pasta... I don't like it:
https://www.allrecipes.com/recipe/11895/american-chop-suey/
It really should be called Italian American Chop Suey.

[Dave Smith]

I remember that stuff. It was vile.

[US Janet]

If you query your computer for goulash, no recipe for Hungarian
goulash comes up. You may find a reference to the origins of goulash.
You may find a definition of goulash as meaning a hodge-podge or
mixture .
Did you know there is a Chop Suey casserolle made with ground beef and
noodles of some sort? Can use rice. Probably included in the
Minneapolis Hot Dish list.
Janet US

[US Janet]

On Sat, 12 Feb 2022 06:31:34 -0500, jmcquown <j_mc...@comcast.net>
wrote:

There is a casserole called American Chop Suey.
Janet US

[Potoroo]

[Cindy Hamilton]

On 2022-02-12, US Janet <USJ...@jan6noplace.com> wrote:
> On Sat, 12 Feb 2022 10:35:45 GMT, Cindy Hamilton
><hami...@devnull.com> wrote:
>
>>On 2022-02-11, jmcquown <j_mc...@comcast.net> wrote:
>>> On 2/11/2022 4:40 AM, Cindy Hamilton wrote:
>>>> On 2022-02-10, US Janet <USJ...@jan6noplace.com> wrote:
>>>>>
>>>>> I made this dish up before I knew what goulash was. I still make it
>>>>> the same way and call it my goulash. Tasty.'
>>>>>
>>>>> JANET'S GOULASH
>>>>
>>>> Where's the paprika? Hungarian paprika, or it isn't "goulash".
>>>> In any event, goulash is a soup.
>>>>
>>>>
>>> Hence my prior comment about how goulash can be just about anything.
>>
>>Might as well call it chop suey, then.
>
> If you query your computer for goulash, no recipe for Hungarian
> goulash comes up.

Sure it does. It was the 6th hit:
<https://www.daringgourmet.com/traditional-hungarian-goulash-gulyas/>

I'm sure the next time I search, Google will prioritize Hungarian
recipes, since I clicked on this one.

--
Cindy Hamilton

[Emu]

[cshenk]

LaChoy and I think the other was Dynasty? The other was vile. Some of
the LaChoy can be fixed up to be ok enough.

When I was in Japan housing, as folks moved out they'd dump all the
leftover food on friends. Among the flotsam that came to me was a can
of LaChoy.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's LaChoy fixer
Categories: Xxcarol, Main dish
Yield: 6 Servings

1 ea Can LaChoy chicken chow mein
1/2 c Chopped bok choy cabbage
1/4 c Chopped white strong onion
1 ts 100% toasted sesame oil
1/2 c Shmenji or button mushrooms
4 c Cooked medium grain rice

Oh my! Clearing out my cabinets, I find one of those LaChoy Chicken
Chow Mein cans! Of all things to find in my kitchen! I don't recall
getting it so probably this came to us as another moved out? Either
way, I can and have bought these on occasion stateside and have some
ideas on making them better.

I dumped in the smaller can and added the veggies (drained and rinsed
as directed) from the bigger can. Then I added the rest of what you
see above. I would have added a bit of flash seared steak but my pot
was holding all it could by then so left it out. Might need to add 2
TB water as it cooks if your pot lid isnt tight or don't have a pot
lid.

It will be served over the rice from my ricemaker.

The shmenji or buttom mushroom isn't a translation of shmenji
(different critter all together) but they taste much the same. These
are fresh not dried or canned but canned mushrooms (the 4oz can of
stems and pieces) will do in a pinch. Shmenji taste a bit more
'earthy' and stronger but are almost the same in flavor to a
USA/Canada market button mushroom.

The cabbage doesnt have to be bok choy but advise using the stronger
outer leaves if you have any, over the tender less flavorful inner
ones. You can add more cabbage to stretch the dish if you need more
for a larger family. More baby corn wouldnt be amiss and can sub in
any left over rinsed out canned corn you might have. (The LaChoy has
baby corn in it).

What 'makes this sing' is the addition of the sesame oil. You must
have a quality strong one to make it right. The oil blending with
the added cabbage is a taste match bringing this blend a true asian
flair in flavor though still fusioned to Americana taste buds.

Optional addition: True Asian flavor would add a little patis (a very
fishy flavored sauce, used by the 1/2 TS at most). I also added some
stray olive oil roasted asian eggplant with bacos, about 3 TB worth
because it was sitting there and matches flavors.

From the fusion kichen in Sasebo Japan of: xxcarol 7AUG2007

MMMMM

[jmcquown]

On 2/13/2022 11:23 AM, cshenk wrote:
> Dave Smith wrote:
>
>> On 2022-02-12 6:31 a.m., jmcquown wrote:
>>> On 2/12/2022 5:35 AM, Cindy Hamilton wrote:
>>
>>>>> Hence my prior comment about how goulash can be just about
>>>>> anything.
>>>>
>>>> Might as well call it chop suey, then.
>>>>
>>> I've never had Chop Suey.  I think some company used to make a
>>> boxed mix... :)
>>
>> I remember that stuff. It was vile.
>
> LaChoy and I think the other was Dynasty? The other was vile. Some of
> the LaChoy can be fixed up to be ok enough.
>

You're worried about your young new to cooking friend using canned
beans. La Choy can be fixed up? YUK! IIRC the other brand was Chung
King. Nasty stuff.

Is this what you are referring to?

https://tinyurl.com/bdzn8zut

Canned stir fried vegetables? Oh my.

> When I was in Japan housing, as folks moved out they'd dump all the
> leftover food on friends. Among the flotsam that came to me was a can
> of LaChoy.
>

There's a reason they left it behind.

Jill

[Bryan Simmons]

On Sunday, February 13, 2022 at 10:44:06 AM UTC-6, j_mc...@comcast.net wrote:
> On 2/13/2022 11:23 AM, cshenk wrote:
> > Dave Smith wrote:
> >
> >> On 2022-02-12 6:31 a.m., jmcquown wrote:
> >>> On 2/12/2022 5:35 AM, Cindy Hamilton wrote:
> >>
> >>>>> Hence my prior comment about how goulash can be just about
> >>>>> anything.
> >>>>
> >>>> Might as well call it chop suey, then.
> >>>>
> >>> I've never had Chop Suey. I think some company used to make a
> >>> boxed mix... :)
> >>
> >> I remember that stuff. It was vile.
> >
> > LaChoy and I think the other was Dynasty? The other was vile. Some of
> > the LaChoy can be fixed up to be ok enough.
> >
> You're worried about your young new to cooking friend using canned
> beans. La Choy can be fixed up? YUK! IIRC the other brand was Chung
> King. Nasty stuff.
>

Believe *her*. This is the *woman* who will even
eat canned cow stomach soup.
>
> Jill

--Bryan

[US Janet]

The American Chop Suey Casserole that I know of isn't a bunch of chop
suey canned stuff dumped together. There is actually some cooking
involved. It was served a lot at various functions when I was a kid.
Janet US

[Redbelly]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[jmcquown]

All I recall is seeing boxed mixes with canned "stir fry" vegetables.
Thanks for posting the recipe separately. My mother must have missed
that one along the way. ;)

Jill

[US Janet]

On Sun, 13 Feb 2022 17:29:22 -0500, jmcquown <j_mc...@comcast.net>
wrote:

i wouldn't have liked all those cans dumped togeter into a glutinous
mess. I've had the 'recipe' made with chicken as well as ground beef.
Not bad.
Janet US

[cshenk]

jmcquown wrote:

> On 2/13/2022 11:23 AM, cshenk wrote:
> > Dave Smith wrote:
> >
> > > On 2022-02-12 6:31 a.m., jmcquown wrote:
> > > > On 2/12/2022 5:35 AM, Cindy Hamilton wrote:
> > >
> > > > > > Hence my prior comment about how goulash can be just about
> > > > > > anything.
> > > > >
> > > > > Might as well call it chop suey, then.
> > > > >
> > > > I've never had Chop Suey.  I think some company used to make a
> > > > boxed mix... :)
> > >
> > > I remember that stuff. It was vile.
> >
> > LaChoy and I think the other was Dynasty? The other was vile.
> > Some of the LaChoy can be fixed up to be ok enough.
> >
> You're worried about your young new to cooking friend using canned
> beans. La Choy can be fixed up? YUK! IIRC the other brand was Chung
> King. Nasty stuff.
>
> Is this what you are referring to?
>
> https://tinyurl.com/bdzn8zut

No.

https://www.amazon.com/Choy-Chicken-Chow-Mein-Vegetables/dp/B00WBFV4MK/

And when 60% lean is actually a thing sold, you learn to adapt.

> > When I was in Japan housing, as folks moved out they'd dump all the
> > leftover food on friends. Among the flotsam that came to me was a
> > can of LaChoy.
> >
> There's a reason they left it behind.

Didn't matter Jill. I was near clearing out too at that time. Eating
up stuff and not shopping. We left Japan 6 weeks later.

My foods are not 'nose in the air' sort of perfection you seem to
claim. I've eaten at McDees, Denny's and had a can of LaChoy. I don't
diss others for what they like or have made when short of 'perfect meal
makings' by your scale.

Carol

[Carpet Python]

Ghe? Uhm, can you go into more detail? I don't get it

[Numbat]

Ghe?? Uhm, I dont ghet it?!?