True Goulash is a thick rich dish of meat and veggies with deep full bodied seasonings, Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the National dishes of Hungary and a symbol of the country.

Many of my farmgal stews recipes would fall right into the goulash dishes and if you want to follow the link to see where I have just some of my recipes listed ( I so need to keep adding more recipes to that page, as the blog itself holds so many more then it shows)

The key to a old fashion goulash is three things, meat cuts that have lots of natural bone in, long slow cooking times and excellent root veggies..

Today however I am coming back to N.A. and that is the hamburger Goulash, I am not sure how or where the switch in N.A. this dish came about, I would like to blame Mr. Hamburger LOL

According to my readings, there have been recipes of the N.A. type since 1914, but the only real cross over is beef.. Its basic’s are ground meat (instead of meat that is long slow simmered till its fall apart tender), tomato based, which include sauce or diced and spices.. and its removing the root veggies and replacing it with pasta, normally elbow macaroni. (this was made in my big soup-stew pot, it holds 13 Quarts)

Farmgal Style Goulash  Recipe #1

• 2 pounds of beef burger
• 3 large onions peeled and diced
• 4 cloves of garlic- peeled and diced
• 1 pint of diced tomato’s  Or one large can of diced tomatos
• 1 quart of pasta sauce or 2 large cans of pasta sauce or 1 large jar
• 1 quart of beef broth or 4 cups of beef broth
• 1 pint of canned corn
• 1 pint of beans, your choice, I used mixed
• 4 cups of elbow Macaroni
• 3 tsps. of your favorite mixed seasonings
• or Salt, pepper, bay leaf, seasoning salt and basil

Cook your meat and onion and garlic first, then add the rest, stir often, you do not want your pasta to stick to the bottom of the pot. Serve hot, can add a dollop of salsa on top, or sour cream or grated cheese on top if you would like.