Subj : Re: Goulash
To : Dave Drum
From : Carol Shenkenberger
Date : Wed May 29 2024 15:08:38
Re: Re: Goulash
By: Dave Drum to Carol Shenkenberger on Sun May 26 2024 06:32 am
> -=> Carol Shenkenberger wrote to Dave Drum <=-
>
> CS> Dave, you might have missed that the names are regional. Burgoo is far
> CS> more than Kentucky. The name is applied to any meat containing goulash
> CS> in some parts of the USA.
>
> Actually, no. I didn't. Burgoo stared in Kentucky as a community based
> road-kill stew and was named there. No matter its similarities to gulyas
> or Mulligan stew ("invented" in American 'hobo jungles').
>
> But Americans will file the serial numbers off of anything and claim it
> as their own.
>
> CS> Americans changed it all over time so it's not the pure African or
> CS> Hungarian roots anymore. Happens all the time!
>
> Us crazy Americans will insist on corruptiing other's regional cuisine.
> Hell, we even put pineapple on pizza. And have been known to salt our
> beer. Not to mention the obscenities we visit on chilli con carne -
> turnng it into chilli con carnage. Bv)=
>
> And don't get me started on what we've inflicted on Oriental food.
> I mean chow mein noodles - from a can??? Are you kidding me??? Then
> there's this ....
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: American Chop Suey II
> Categories: Five, Pasta, Beef, Vegetables
> Yield: 5 Servings
>
> 16 oz Pkg uncooked elbow macaroni
> 1 lb Ground beef
> 1 lg Onion; chopped
> 21 1/2 oz (2 cans) tomato soup
> Salt & pepper to taste
>
> Cook macaroni according to package directions.
>
> Meanwhile, in a separate large skillet over medium high
> heat, saute the ground beef and the onion for 5 to 10
> minutes, or until meat is browned and crumbly. Drain
> thoroughly and leave the meat and onion in the skillet.
> Pour the two cans of tomato soup into the skillet and
> stir well to combine.
>
> When noodles are done, drain thoroughly and return noodles
> to the pot. Add the hamburger mixture from the skillet to
> the pot. Mix well and season with salt and pepper to
> taste.
>
> UDD SEZ: Beg to differ. This is much more like my Mom's
> slumgullion than anything remotely approaching chop suey
> (the San Fransisco Treat)
>
> Recipe By: April Stevens
>
> RECIPE FROM:
http://allrecipes.com
>
> Uncle Dirty Dave's Archives
>
> MMMMM
>
> ... I'm a little tagline. When I grow up I wanna be a novel.
Ugg, that's not even remotely 'chop suey' by any stretch.
Chop suey is claimed by the americans but was devised by Chinese railway
workers it seems. Lots of variation but it's likely roots are an americanized
version from Chinese immigrants, based on available products.
xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)
