I made some mistakes in the way I talked about the steps and things I put into the mix. I was very tired by the time I got ready for this video. Best wishes and hugs.
Yesterday I made a Goulash supper.
I made some mistakes in the way I talked about the steps and things I put into the mix. I was very tired by the time I got ready for this video. Best wishes and hugs.
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I watched and enjoyed this immensely, yesterday! I love goulash in any incarnation, but am afraid I’m one of those you mention who prefer it to be less saucy; I usually use juicy tomatoes rather than paste or sauce; the juice cooks off so it’s not soupy. I dislike rinsing pasta ever unless I need to shock it to stop cooking because I will serve it cold. I find the pasta’s starch helps the sauce stick to the noodles. Anyway, now and then, I’ll make “goulash” with whatever pasta I have, whatever ground meat/veggie I have, and Rotel tomatoes, then adding celery, mushrooms, and more onions. It’s good! I like the habanero Rotel. I’m pretty sure people who make traditional goulash would not claim that recipe! 🙂
I thoroughly enjoyed this video. You seem so relaxed and communicative!
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Hi Ali. One of the great things about cooking is there is no correct way. The only correct way to cook is “does it taste good to those that want to eat it”. I don’t remember if I mentioned that for a soupy Goulash I use tomato juice and for a more chili mac I use a tomato sauce or crushed tomatoes. Like you I like cooked chunks of tomatoes and will often take whole peeled tomatoes and mash them up boil them a bit. If they are not juicy enough I add tomato juice. As to rinsing pasta, Ron is not against using cooked pasta unrinsed. I however dislike the cloying taste the starch leaves in the food and how it can thicken what I am making. I find because I cook by feel, taste, and smell things can taste slightly different each time I make it. Hugs
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