No, not goulash. Chop Suey American style—like I had growing up in my school cafeteria. I loved it growing up and still do.
[Reply]

PIZZA HUT BITCHES!!!!!!!!!!!!

[Reply]

Its all in good fun, fellas :-)
[Reply]

It wasn't actually my choice. Doc orders are for me to sit as much as possible, so wife (who is not a cook at all) got the HH. But that said, it was fine.
[Reply]

How's your cut going?
[Reply]

I took advantage of sales on corned beef to make my pastrami. Soaked the corned beef in water to take some of the salt out. Rubbed heavily in pepper, coriander, and garlic powder and into the fridge for a day. Smoked, then steamed per Katz deli recipe. Unbelievable pastrami. Then made a pastrami Reuben with swiss, kraut, pastrami, and thousand island dressing, all warmed up in a panini press. It was amazing.

I hate wasting a cood smoke, so I added 4 chickens on the lower rack of my WSM and got some good smoked chicken for the week (two are for a buddy).
[Reply]

here that's called goulash. Never heard of American Chop Suey.
[Reply]

Call it what you want, it looks delish.

Got a run down of the recipe BEP?
[Reply]

Nicely done it looks incredible.
[Reply]

I just googled "goulash" to see why you call it that. I see why you do now. It does look like that. I just think of goulash as the traditional Hungarian dish, which uses paprika, cubed beef and different noodles. That's a different recipe. I made that once and iirc have a picture of it posted in here somewhere.

According to this site, it is called both "goulash" or American Chop Suey. Or they call it American Goulash. This was was not the recipe I used. I have that in a file, which I will get for 3Bag.


[Reply]

I used this Food Network recipe with some changes. BTW I don't consider this a pasta sauce at all. It's just a tomato sauce and diced tomatoes.

https://www.foodnetwork.com/recipes/...recipe-3414696

My Changes:

The idea of that much butter in a tomato sauce, turned me off. I used olive oil, or perhaps grapeseed oil, can't remember exactly but either/or is fine. I used just a tad of butter for the flavor they seemed after. It may have been about a 1 1/2 tsps.

And yuck, on using tomato juice. I just skipped that the first time I made it, but there wasn't enough liquid. So on my 2nd attempt, I used about another 4 ozs of tomato sauce. I used Hunts and organic diced tomatoes, because that's what I had from Kirkland which is Costco.

I used ground sirloin. I would say my onion was a bit larger than medium but not really large either. I didn't use a whole pound of pasta either, but about 3/4s of a 12 oz box. It had too much pasta and not enough sauce, the first time I used this recipe and I wanted more sauce.

I used my organic garlic granules for speed and did it to taste. Didn't feel like chopping garlic. I used Stevia instead of sugar.

I chose the recipe because it called for basil. I may have added a bit more. At this point in time, I don't remember. I just know how I like things to taste and I love the taste of sweet basil.

[Reply]

I think you meant "pasta gravy."
[Reply]

Thank You BEP
[Reply]

No I didn't. I never grew up using the word "gravy" for pasta sauce.
[Reply]

You're welcome threebag02.
[Reply]