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
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