Home ยป Goulash: A lesson & a recipe

Goulash: A lesson & a recipe

Question: Have you had goulash before? What were the main ingredients? Did you like it? Where did you have it?

Lots of questions I have about goulash! What can I say…goulash is a mystery to me.

Firstly, I had never even heard of goulash before moving to Tulsa. Never. Apparently Chicagoans aren’t Gulashians, I don’t know! In Tulsa, a Goulash-eating region, no one makes goulash the same! When I interview patients on their intake and I get various ingredient lists for goulash. The Tulsan goulash tends to have 3 staple ingredients, however: elbow macaroni, tomatoes, and ground beef.

I’m not going to lie, this mixture sounded far from tickling my fancy. Goulash didn’t sound bad necessarily…just kinda blah. So when I came across a recipe for turkey goulash off a blog who’s recipes never fail me, I gave it a go! And mmm mmm mmmm!

Turkey Goulash — Adapted from Fake Ginger
adapted from Paula Deen

1 teaspoon olive oil
1 pound ground turkey breast
1 onion, diced
2 garlic cloves, minced
2 cups water
1 (15-ounce) can (low-sodium) tomato sauce
1 (15-ounce) can (low-sodium) diced tomatoes
1 1/2 teaspoons Italian seasoning
1 tablespoon low-sodium soy sauce
1 bay leaf
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups whole wheat elbow macaroni or small shells

Heat olive oil in a Dutch oven over medium high heat. Saute turkey, onion, and garlic until turkey is cooked through and onion is soft. Add water, tomato sauce, diced tomatoes, Italian seasoning, soy sauce, bay leaf, black pepper, and salt. Bring to a boil. Lower heat, cover, and allow to simmer for about 10 minutes. Add pasta, stir well, cover & let cook for 20 minutes or until pasta is al dente. Remove bay leaf before serving.

Yield: 7 servings

Nutrition Information (per serving): 241 calories; 2.7 g. fat; 40 mg. cholesterol; 655 mg. sodium*; 33 g. carbohydrate; 5.2 g. fiber; 22.6 g. protein

*I usually have low-sodium tomato sauce and diced tomatoes on hand. The sodium content would be under 500 mg with those substitutions.

If you consult the all mighty Google.com on goulash, you’ll come across these renditions of “goulash”:

  • a rich meat stew highly seasoned with paprika
  • a dish originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder
  • a stew of beef or veal and vegetables, flavoured with paprika
  • a Hungarian style stew usually made with paprika, often served with or over buttered noodles
  • a beef stew or soup of hungarian origin made with paprika and onions

While this version of goulash fits neither Google.com’s description or my patient’s to a tee, it sure was easy, quick, healthy, and delicious!

On a personal note, I have SURVIVED my first week of 4-10’s! I will say, a 10:15pm hockey game last night was tough, though! I was whipped by yesterday afternoon. Being able to “post-up” (as my brother says) and relax today more than makes up for the 10-hour days, however!! 😀

Random Question: Is anyone planning to attend the BlogHer Conference in San Francisco October 8-9th?

I want to try to make it and would love to meet some “familiar” faces! 🙂

TGIF…have a great weekend, everyone! Thanks for reading!!

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  1. February 5, 2010 / 10:13 am

    It’s funny cause I have heard of goulash but had no idea what was in it. I didn’t expect it to be that simple.
    Your recipe looks good. Maybe I like goulash and didn’t even know it.
    Enjoy your day off!

  2. February 5, 2010 / 10:18 am

    Just sent u an e-mail re: Blogher……You are sooooo going if you can swing it.
    Goulash: Strange word, but good eats! I love your ratio in this recipe…small amount of pasta and heavier on the lean protein and tomatoes. I will play around with this balanced meal.

  3. February 5, 2010 / 5:38 pm

    I can say I have made goulash. I totally worked in the kitchen at my summer camp and this is so easy for large groups of people. So yes, this was on our menu.

  4. eaternotarunner
    February 5, 2010 / 6:11 pm

    I had never heard of goulash before I met my boyfriend, it’s delicious!

  5. February 5, 2010 / 6:18 pm

    I’m thinking of going to Blogher food, with my whole family there I only need to fly so not super expensive.

  6. February 5, 2010 / 6:45 pm

    Never had goulash in my life! Looks good though! ๐Ÿ™‚

  7. February 5, 2010 / 7:50 pm

    We call that American Chop Suey where I’m from. I wonder if it’s just a Massachusetts name?

    • Nicole
      February 5, 2010 / 9:32 pm

      Haha, I love that name! Have a good weekend, Melissa!

  8. Stef @ moretolifethanlettuce
    February 5, 2010 / 8:34 pm

    the blogHer conference is in SF? anyone can go? i want to, i live there after all! and foodbuzz is going to be in SF too, yay! if you go we’re definitely meeting up :). i had no idea that was called goulash, but my mom used ot make that for us as kids all the time! i make a veg version of that too, come to think of it.

    • Nicole
      February 5, 2010 / 9:32 pm

      Yep, anyone can go! We are definitely meeting up!! ๐Ÿ™‚

  9. February 5, 2010 / 9:03 pm

    I’ve never had goulash before, but it looks good and sounds fancy! Right up my alley! hahah I got my Chobani today Nicole!! Thank you for your giveawayyyy!! I’m not going to SF, but one day i’d love to meet you! Maybe if you come visit me in chicago?

    P.s Come enter my $50 grocery gift card giveaway!! And have a fabulous weekend darlin’!

    • Nicole
      February 5, 2010 / 9:33 pm

      Yay! I’m glad it came! The best things are worth waiting for! LOVE Chobani!

      I am FOR SURE coming to Chicago this summer and I know of at least 2 others to get together with! We’ll get a lil group going!

  10. February 5, 2010 / 9:09 pm

    Haha! I grew up eating Goulash – it must be an Oklahoma thing! But yes, the 3 main ingredients are ground meat, tomatoes, and elbow macaroni. I even throw in some corn and maybe a little cheese if I’m feeling crazy. ๐Ÿ˜‰ Stick around Tulsa long enough and you’ll learn about all kinds of crazy foods!

    • Nicole
      February 5, 2010 / 9:34 pm

      Gravy and hot hamburgers come to mind! Ahhhh! : )

      Have a great weekend, Jill!

  11. February 5, 2010 / 9:30 pm

    Maybe you’re too close to Chicago….I know about goulash! and it’s the ground beef, tomatoes and elbow macaroni kind. I didn’t like tomatoes when I was little so I wouldn’t eat it much, but now it’s good comfort food. I’ve had goulash in Hungary – very different as well.

    Glad your first week of the new schedule went well!! ๐Ÿ™‚

  12. February 5, 2010 / 9:55 pm

    never had goulash, but it looks great!!!

    Oh carrot cake rocks, hey you know what you like!!

    Have a great weekend! xoxo

  13. February 6, 2010 / 9:34 am

    Oh -that is goulash? I feel silly…I’ve had it (growing up) and never knew that’s what it was! ๐Ÿ™‚

    I wish I was going to BlogHer!

  14. February 6, 2010 / 2:14 pm

    Yummmmy maccaroni

  15. February 6, 2010 / 2:15 pm

    That’s so similiar to my moms chop suey! So good-

  16. February 6, 2010 / 2:52 pm

    I like the word goulash! And the recipe looks good too. I’m going to have to bookmark that one.

  17. ikkinlala
    February 6, 2010 / 4:47 pm

    I grew up eating the kind of goulash made with stew beef, onions, paprika, and salt (and sometimes vegetables, although I actually prefer to have my vegetables separately). I’ve never heard of it being made with ground meat before.

  18. February 6, 2010 / 5:34 pm

    My mom used to make goulash ALL THE TIME and I loved it! I should make a vegan version.

  19. February 6, 2010 / 7:00 pm

    My mom makes goulash the same way, with elbow noodles, beef, and tomatoes! So delicious!

  20. February 6, 2010 / 9:53 pm

    I’ve never heard of Goulash but it looks a lot like American Chop Suey!

  21. February 1, 2012 / 11:46 pm

    Great goulash recipe! Made it last night. I cooked the recipe to feed me and hubby. In mine i added tomato paste, it definitely makes for a nice thicker consistency. I also used chili flavored diced tomatoes and added a dash of chili powder, onion powder, garlic powder, and black pepper. YUM!

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