Goulash, another version

[Carol]

This one is developing on the stove.

So far we have:

1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in
4oz diced canned mushrooms, undrained
1.5 tsp black pepper
1/2 tsp Korean red pepper
1 tsp granulated garlic

Separate: leftover elbow macaroni, warm in microwave and serve with
stew.

The main part is simmering at lowest setting. I may need to add water
or tomato juice as it develops. Dinner is in 2 hours.

Contemplated was some peeled shrimp but haven't located it yet. It can
be added near the end if it seems to be a good idea.

Because I am aiming at small batch, I omitted onion, bell pepper and
carrots. I can tell already this would work with a can of cooked beans
and no sausage if any want vegetarian. I would add Garam Masala or
Baharat if so.

[Ed P]

Post by Carol
This one is developing on the stove.
1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in

OMG, if you eat that expect a visit from the Italian embassy. There is
no such thing as beef Italian sausage. The thought of it has every
Italian grandmother upset over such a heresy.

What is traditional Italian sausage made of?
Homemade Italian Sausage Recipe - Chef Billy Parisi
Italian sausage is ground pork often flavored with garlic and fennel
seed. It comes in two different styles, sweet or hot. Hot Italian
sausage usually is flavored with spicy red pepper, while the sweet
version has no pepper in it.

[jmcquown]

Post by Carol
This one is developing on the stove.
1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in

OMG, if you eat that expect a visit from the Italian embassy.  There is
no such thing as beef Italian sausage.  The thought of it has every
Italian grandmother upset over such a heresy.
What is traditional Italian sausage made of?
Homemade Italian Sausage Recipe - Chef Billy Parisi
Italian sausage is ground pork often flavored with garlic and fennel
seed. It comes in two different styles, sweet or hot. Hot Italian
sausage usually is flavored with spicy red pepper, while the sweet
version has no pepper in it.

LOL Ed. Also don't expect to find Garam Masala or
Baharat added as seasonings with Italian sausage and macaroni. It's
quite obvious anything thrown together can be called "Goulash". ;)

Jill

[Hank Rogers]

Post by Carol
This one is developing on the stove.
1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in

OMG, if you eat that expect a visit from the Italian embassy.  There
is no such thing as beef Italian sausage.  The thought of it has
every Italian grandmother upset over such a heresy.
What is traditional Italian sausage made of?
Homemade Italian Sausage Recipe - Chef Billy Parisi
Italian sausage is ground pork often flavored with garlic and fennel
seed. It comes in two different styles, sweet or hot. Hot Italian
sausage usually is flavored with spicy red pepper, while the sweet
version has no pepper in it.

LOL Ed.  Also don't expect to find Garam Masala or
Baharat added as seasonings with Italian sausage and macaroni.  It's
quite obvious anything thrown together can be called "Goulash". ;)
Jill

I guess it's sort of like menudo, your Highness,

[Carol]

Post by jmcquown

Post by Carol
This one is developing on the stove.
1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in

OMG, if you eat that expect a visit from the Italian embassy. 
There is no such thing as beef Italian sausage.  The thought of it
has every Italian grandmother upset over such a heresy.
What is traditional Italian sausage made of?
Homemade Italian Sausage Recipe - Chef Billy Parisi
Italian sausage is ground pork often flavored with garlic and
fennel seed. It comes in two different styles, sweet or hot. Hot
Italian sausage usually is flavored with spicy red pepper, while
the sweet version has no pepper in it.

Checked closer and Kayim is pork. It just 'looked' more like beef due
to wood smoking. No biggie.

Post by jmcquown
LOL Ed. Also don't expect to find Garam Masala or
Baharat added as seasonings with Italian sausage and macaroni. It's
quite obvious anything thrown together can be called "Goulash". ;)

That' the Vegetarian version (which was snipped off). The vegetarian
version uses no meat but adds a can of beans, and then the spices make
sense with either Garam Masala (India) or Baharat (middle eastern).

[Carol]

Post by Carol
This one is developing on the stove.
1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in
4oz diced canned mushrooms, undrained
1.5 tsp black pepper
1/2 tsp Korean red pepper
1 tsp granulated garlic
Separate: leftover elbow macaroni, warm in microwave and serve with
stew.
The main part is simmering at lowest setting. I may need to add water
or tomato juice as it develops. Dinner is in 2 hours.
Contemplated was some peeled shrimp but haven't located it yet. It
can be added near the end if it seems to be a good idea.
Because I am aiming at small batch, I omitted onion, bell pepper and
carrots. I can tell already this would work with a can of cooked
beans and no sausage if any want vegetarian. I would add Garam
Masala or Baharat if so.

This one is a winner! We shifted to not use the leftover macaroni
(still valid) but decided it made a great dipping soup with some of my
last of a loaf of thick cut heavy grain bread, toasted firmly.

https://postimg.cc/xqpnXhrF

The real telling bit is the small amount of Korean red pepper.
Seriously, it needs to be *that specific one*. Highly available in
North America and seems Europe. Australia likely. I have a friend in
lower western Australia that I can check with.

Super fast but we low-slow simmered for a good blend. The sweet
italian sausage formed a perfect taste blended this way with corn and
tomatoes.

[Hank Rogers]

Post by Carol

Post by Carol
This one is developing on the stove.
1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in
4oz diced canned mushrooms, undrained
1.5 tsp black pepper
1/2 tsp Korean red pepper
1 tsp granulated garlic
Separate: leftover elbow macaroni, warm in microwave and serve with
stew.
The main part is simmering at lowest setting. I may need to add water
or tomato juice as it develops. Dinner is in 2 hours.
Contemplated was some peeled shrimp but haven't located it yet. It
can be added near the end if it seems to be a good idea.
Because I am aiming at small batch, I omitted onion, bell pepper and
carrots. I can tell already this would work with a can of cooked
beans and no sausage if any want vegetarian. I would add Garam
Masala or Baharat if so.

This one is a winner! We shifted to not use the leftover macaroni
(still valid) but decided it made a great dipping soup with some of my
last of a loaf of thick cut heavy grain bread, toasted firmly.
https://postimg.cc/xqpnXhrF
The real telling bit is the small amount of Korean red pepper.
Seriously, it needs to be *that specific one*. Highly available in
North America and seems Europe. Australia likely. I have a friend in
lower western Australia that I can check with.
Super fast but we low-slow simmered for a good blend. The sweet
italian sausage formed a perfect taste blended this way with corn and
tomatoes.

Did you forget to use the very specific korean sea salt?

[Max Demian]

Post by Carol
This one is developing on the stove.
1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in
4oz diced canned mushrooms, undrained
1.5 tsp black pepper
1/2 tsp Korean red pepper
1 tsp granulated garlic
Separate: leftover elbow macaroni, warm in microwave and serve with
stew.
The main part is simmering at lowest setting. I may need to add water
or tomato juice as it develops. Dinner is in 2 hours.
Contemplated was some peeled shrimp but haven't located it yet. It can
be added near the end if it seems to be a good idea.
Because I am aiming at small batch, I omitted onion, bell pepper and
carrots. I can tell already this would work with a can of cooked beans
and no sausage if any want vegetarian. I would add Garam Masala or
Baharat if so.

I would have thought that paprika is an essential ingredient for
goulash. Otherwise it's just stew.

[Cindy Hamilton]

Post by Max Demian

Post by Carol
This one is developing on the stove.
1 can corn (15oz), undrained
1 can (15oz) diced undrained tomatoes
2 Kayem sweet Italian sausages (beef, about 7oz), diced 1/3in to 1/2in
4oz diced canned mushrooms, undrained
1.5 tsp black pepper
1/2 tsp Korean red pepper
1 tsp granulated garlic
Separate: leftover elbow macaroni, warm in microwave and serve with
stew.
The main part is simmering at lowest setting. I may need to add water
or tomato juice as it develops. Dinner is in 2 hours.
Contemplated was some peeled shrimp but haven't located it yet. It can
be added near the end if it seems to be a good idea.
Because I am aiming at small batch, I omitted onion, bell pepper and
carrots. I can tell already this would work with a can of cooked beans
and no sausage if any want vegetarian. I would add Garam Masala or
Baharat if so.

I would have thought that paprika is an essential ingredient for
goulash. Otherwise it's just stew.

Same here. Apparently "goulash" has acquired a meaning akin to
"medley" or "miscellanea".

Oh, here's a fun quote:

"The onus is on one man to hold this wacky goulash of punditry together:
Mike Tirico."

Although this one is more germane:

'As we drove into the great square at Goldap, a "goulash cannon,"
one of the German field kitchens, was smoking.'