Hey SoundEagle: just wanted to let you know. I centered cooking the Beef-Goulash around having a 7 year-old jar of smoked paprika from Trader’s Joe, only to figure out humbly 1 1/2 hour into cooking goulash, that I was out of smoked paprika!! This is my favorite and my go-to that I usually skip out on regular pap[riKa?] For the smoked alternative. It lasts just about forever and you don’t need much. This was the first jar I ever made myself, so also the first time I realistically made Beef-Goulash for myself, and everyone else !! / Zalafente
Here are the next “readmission returns/ reluctance plates for flavor / adherior nuance in cuisines / remixes / condiment conundrum:
My first is
(In retro: ‘ I know how to cook my-goulash, I know how to cook mY-Goulash.}
Realistically, no one’s Goulash will the be the same. It’s a hearty dish nourished by “whatever’s around” –+> I called them “Chopped Meals” as a nice illusion and reference to Chopped the Food Network Show.
I put onions, carrots, garlic slices/minced)smashed-whole-stewer bulbs (zamadchaysicas / chicos /demainatasns /iethnozszc / siles /pavas / doumeriros )
And cooked them first. My Friend asked why I didn’t cook the beef first. Merely a texture / drippings concern. If you cook anything in a type of fat – it will all taste like that. So I choose to cook vegetables first for nice fond and a lot of oil. Usually just salt, perhaps pepper and/or sugar for resolution of sweetness-depending on time to cook available /lacyayeisshras twin dfindos.
All together I think it was onion, garlic, celery, carrot, (mirpoixeaacois / mirepoix four ) orange / orgnange bell pepper {many cuts/zilos} shredded cabbage and stem cubes, handful of long-grain wash (no rinse, just toss it in there), then a steam or a two {zolos dineaquoins} and squished out goblets from the ground-beef tube. Eventually water and condensing the broth until it reached a flavor I enjoyed and viscosity that was ready for the canned jar tomato sauces (Yes! With all dayt zuga!!) and then a regular can of tomato sauce. Red sauce, whatever you want. Two fresh tomatoes hand-palm cube /xacrenas . Seasonings were dismal and variety abysmal, but I will say 🤔 I did end up using a McCormick’s Chili Powder to amp up without Trader Joe’s Smoked Paprika and then a random McCormick Cinnamon that is relatively new. Tons of nutmeg as usual. Little chicken bouillon cooked in the microwaved-broth and vegetables too while cooking the vegetable-groundbeef stock down. Everything else was optional like onion powder, depending on quality/age/otherwise on fresh veggies you used.
Everything is personal!! Season as you want/wish/deserve!!
I just happen to be prioritizing my gut’s biome with the warmed-spice with relative handfuls of nutmeg, and hearty doses of cinnamon..the quantity proved quite useful with the lacking of smoked paprika.
I suppose that’s Fate’s Lucks / somandina.
Back to the Main Point; that was the twisty/turny/windy-streaming recipe of dialogue / zal coocha..!!
Looks like a spaghetti monster 🪲🦗🐜🐌
That’s all folks!
-Sam Borromeo Wilson Villalobos.
Ps.s. Thanks for the inspo SoundEagle!!
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