Goulash

Here is another family favorite. Well not a favorite of dear sister's, as a little girl she would actually scream and cry when Mom served this dish. Back then she didn't like foods mixed together. Everything had to be separate. Yesterday she ate it without a single tear. I guess our taste does mature as we get older. 

This is another recipe from the Ladies Alter Society Cookbook. This Goulash recipe was actually a contribution from my Mother's godmother. The recipe as printed leaves a little to interpretation. No measurable amounts are given for vegetables, just the mention of a small can. So I used my Mother's method for this recipe. 

Now this is what I thought Goulash was until I started seeing recipes for Hungarian Goulash. There is no paprika in this recipe unless you count a trace in the Cajun seasoning. And this in not the American Goulash either. No elbow macaroni here. Although it would be great served over egg noodles. This Goulash is just a delicious soup or stew loaded with veggies and big beef flavor. I guess this is Cajun Goulash? I have never seen written record of a recipe for Cajun Goulash. This just may be the first. [OOPS! I decided to Google "Cajun Goulash" before I hit the publish button.] There are plenty of recipes out there for sausage and rice dishes called "Cajun Goulash" or "Louisiana Goulash". With this new information, I retract my previous statement. This is just my families recipe for Goulash. I hope you will try it. It is very satisfying and very delicious!

Goulash       

Serves 4 to 6

Ingredients

1-1/2 lbs beef stew meat

1 medium-large onion, diced

1 small-medium bell pepper, diced

3 rib of celery, sliced

15 oz. can whole tomatoes, undrained

4 carrots, peeled and cut into 1 inch pieces

15 oz. can whole potatoes, drained

8 oz. can green peas (no salt added), undrained

8 oz. can corn (no salt added), undrained

8 oz. can green beans (no salt added), undrained

Handful of parsley, chopped

Kosher salt, black pepper, red pepper flakes and Cajun seasoning to taste

Directions

Season beef with kosher salt, black pepper, red pepper flakes and Cajun seasoning. Heat a Dutch oven on medium-high heat. Drizzle in a little olive oil and brown beef stew meat. Brown in batches if necessary, do not over crowd the pot. The beef should brown not steam. When brown add onions, bell pepper and celery. Cook until onion begins to soften, then add tomatoes. Cook at a simmer, covered for 20 minutes. Add carrots, potatoes, green peas, corn and green beans. Bring back to a simmer, add parsley and cook on low 1 hour or until beef and carrots are tender. Serve with toasted French bread.

Source: Ladies Alter Society Cookbook - Sacred Heart Church; Norco, Louisiana from Mrs. Marie Portier (my Mother’s Godmother)

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