RISE & SHINE KAUT43 OKC
American Goulash? Yes… that goulash.
So three things happened recently, with the final episode happening over last weekend, that nailed me to the idea of making Goulash this week for the In the Kitchen With Scotty segment on Rise & Shine.
A friend from Colorado messaged me through social media… who's name sounds like Kassie… asking if I had a “recipe for Slumgullion?”
“Slum what?” was my response.
“Slumgullion!”…. was her response.
After explaining to me what slumgullion was, and including an internet article for back up to prove she wasn't crazy, it didn't take much to deduct that this was none other than Goulash… or what my family considers goulash anyway. No, I did not have a recipe for Goulash.
Two days later I am at the grocery store, picking up groceries for a client when one of the store associates comes up to me and asks what will I be making for this week's cooking segment? I explained I had not really had a chance to think about it, as I was busy planning a special party on Sunday for my folks.
The grocery store associates response was… “You should come up with a goulash recipe.”
What is it with goulash?!
The final determining factor happened Sunday during the special party for my folks. It was their 50th wedding anniversary and I headed to the Tulsa area to start cooking and setting up for their special day with family and friends. Seeing familiar faces really brought up some nostalgic memories, including when I received a text message from my Godmother Barbara Green (Aunt Barbara) who was unable to attend. Do you know what my first memory of my Godmother and Godfather (Uncle Jack) is? Going to their home in Miami, Oklahoma with my dad, sitting at a white kitchen table with Uncle Jack, and Aunt Barbara making “goulash” in a cast iron skillet.
Okay, Universe….. GOULASH it is!
Creamy Goulash With Pangrattato Topping
2 pounds lean ground chuck (I have also used ground turkey)
1 large yellow onion, diced
2 cloves garlic, smashed and minced
2- 14 ounce cans whole peeled tomatoes
2 cups large macaroni pasta
2 cups beef or chicken broth
4 ounces cream cheese
1 tablespoon In The Kitchen With Scotty “Little Bit More” spice
2 rounded tablespoon sweet paprika
1 large bay leaf
Salt and Pepper to taste (or my favorite, Cook’s Line Seasoning)
Pangrattato to top the goulash
- In a large dutch oven or heavy bottom pan, begin heating a couple “glubs” of the grapeseed oil. Add the diced onions and sweat. Smash and mince the fresh garlic cloves, add those, and cook down once more. Sprinkle in the Little Bit More Seasoning and the Paprika then cook in.
- Add the ground beef, a bit at a time as to not cool the pan down and purge juices from the meat. Once all the meat has been added and cooked, add the two tins of whole peeled tomatoes along wit the juice. Mix together and simmer slowly for 5 minutes.
- Add the 2 cups if beef broth and stir in. Next, the two cups of dried macaroni, rigatoni, or penne. Any small tubed pasta will work great. mix in, bring back to a simmer, then lower the heat and cover. Cook approximately 30 minutes or until (whatever pasta you use) the pasta has cooked to desired tenderness.
- Cube the cream cheese and add to the goulash. Stir in well until the sauce is rich and creamy. Last for seasoning and add your Cook’s Line Seasoning or just plain jane Salt and Black Pepper.
- To serve, spoon up the goulash into desired bowls or plates. Sprinkle the top with the pangrattato and serve away! You’re going to love this!!
For The Pangrattato
1 cup coarse fresh (or stale is better) bread crumbs
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 cloves of fresh garlic smashed and chopped
2 teaspoons fresh minced rosemary
1 teaspoon fresh lemon zest from a handheld Microplane
Salt and Pepper ( or Cook’s Line seasoning) to taste
4 ounces grated parmesan cheese
- in a large fry pan, begin slowly heating the olive oil and butter to melt. Once the foam has subsided from the butter, add the minced rosemary and garlic to flavor the fortified butter. Be careful not to burn the garlic. Add bread crumbs and start mixing around the pan. Let the crumbs soak up all the flavored butter and pan toast the crumbs.
- Once golden and crispy, sprinkle in the lemon zest and grated cheese. Toss in with crumbs for added flavor and brightness.
- Taste for any additional seasoning. Pour into a separate serving dish and use as needed.