Subj : Re: Goulash
To   : Carol Shenkenberger
From : Dave Drum
Date : Sat May 25 2024 07:02:00

-=> 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?
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