Debbie Dance Uhrig
As goulash goes every country has their own ‘style’. In the United States like many other countries, it is seen as a way to use up a bit of this and a bit of that.
I called this goulash Italian simple because of the spices and pasta styles used in the recipe. I think if we dove into the kitchens of many American homes we would find some pretty creative takes on ‘goulash’. Probably the most interesting goulash to study is the original which bears no resemblance to this recipe or others I have written.
Probably the most important thing to note about Goulash is to rub the paprika into the meat while you are cooking it. Now for a good laugh, look at my recipe. There is no paprika! I don’t recall when I wrote this dish. Why there’s no paprika is beyond me? I’m guessing it was because I wanted to keep it as Italian as possible and bringing in paprika just didn’t do it. The loss of the paprika will have to remain a mystery at this point. However it does remind me to keep more ‘little notes’ at the closure of a recipe.
Sometimes as I embark on January I feel like I’m on the overload button. There are so many winter jobs to dive into I can’t figure out which one to start on first.
This week it became evident that first I had to sort through the holiday cards, décor, and general pick up. Tomorrow I start the big journey in the basement. I’m going to gradually make my way back upstairs. Determination is at the forefront and I’m going to throw away, donate and organize until I drop. Added incentive is the fact that one of my recently prescribed medications is making me feel literally ‘ache-free’ this week! Now if that’s not a good reason I don’t know what is!
In the kitchen I’ve written a new soup recipe, but it’s still not ready for a debut. Like many I’ve been cleaning out the refrigerator and trying to get a fresh take on the menus for 2016. I have a couple of new ‘toy’s to work with which include a new deep fat fryer and a portable butane burner. I’m going to use the new burner when I smoke meats and cheese using my dry Cameron smoker. Which reminds me to tell all my Kansas friends that I’ll be in McPherson, Kansas on Saturday, February 6th.
There will be a class at 10am and a second one at 2pm if numbers warrant.
Call the Cook’s Nook to schedule your reservation. The phone number is: 620-241-7180. I’m also looking into doing a book signing at another location on Friday, February 5th, so keep following the column for that announcement.
The new book, ‘Everyday Comfort Foods’ can also be ordered from my website: thecovereddish.com for those seeking to acquire one, or two or three.
This past week we went out for dinner one evening and I again enjoyed fresh Brussel sprouts. I hesitate to serve these little jewels to guests knowing they’re not always at the top of everyone’s favorite lists. These were presented cut in half and sautéed with onion, mushrooms and a tad of butter. They were then placed in a baking dish and sprinkled with a small amount of bacon and perhaps a bit of parmesan cheese, then heated until the cheese melted. It was delicious, and actually rather rich for me. I had to eat part of it and bring the rest home with me.
This time of the year it’s nice to try something different and I thought you might enjoy the Brussel sprouts tip. You could also grab the cabbage cousin and do something similar. Keep in mind that you only need a little bacon to jazz up the dish and certainly a light covering of cheese will be ample. Otherwise you’ll end up adding ‘lots’ and I mean ‘lots’ of additional calories.
Embrace your week. When I next write I hope to tell you how much I’ve gotten accomplished. Of course I’m having a tooth pulled this week, so I could slow the pace just a bit! Simply yours, The Covered Dish.
Italian Goulash
1 pound Italian Sausage, cooked, chopped
1 medium onion, cooked & chopped
2 (15 oz.) cans, chopped tomatoes, Italian would be great!
2 cans tomato sauce, (8 oz. ea.)
1 can white northern beans, drained & rinsed
1/2 teaspoon garlic powder
8 ounces, cooked penne pasta
1/2 teaspoon ground white pepper
Fresh basil to taste
1/2 cup heavy cream
Parmesan Cheese to taste
In a large skillet cook the sausage and onion, draining well. Add the tomatoes, sauce, beans and spices. Heat thoroughly, lastly add the pasta. Allow to lightly boil and simmer down. Stir in the 1/2 cup heavy cream at the very end just before serving. Place in pasta bowls with fresh parmesan cheese on top.
Options: Could also add fresh pressed garlic or spicy paprika.
