Good Old Goulash


Goulash on an Open Fire

Goulash is a dish we eat a lot of. It’s easy. It’s varied. It’s hearty. It’s food. Ours tends to have cabbage, potatoes, carrots and pork in it as the base plus what ever else is handy. Generally we have it over rice but sometimes noodles. Don’t over think it. Just chop, stew and spice. Let it simmer to meld. Serve. Goulosh is great as left overs the next day so make lots.

Outdoors: 19°F/11°F Sunny
Tiny Cottage: 67°F/65°F

Daily Spark: Good food, Good meat, Good God, Lets eat. -My Grandfather’s Grace

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About Walter Jeffries

Tinker, Tailor...
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6 Responses to Good Old Goulash

  1. Sal says:

    My grandfather had a little bit different version- Good bread, good meat, good gawd, let’s eat. Always good for a giggle at Thanksgiving!

  2. Sally H says:

    My favorite short blessing: Rub-a-dub dub, Thanks for the grub, Yey God!
    And, yes, I really did teach it to the entire vacation bible school one year, much to my husband’s dismay.

  3. Sheila Z says:

    My kids always treated leftovers like a prize. They called them free food! Free as in no one cares if you eat all you want and don’t share, no cooking involved, no dishes to do…. Free!

  4. Ryan says:

    That dish looks a lot like the idea of south Indian curry.

  5. Susan Lea says:

    Mmm! You’re making me hungry and giving me ideas for our pork roast thawing in the fridge!

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