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
Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. Also lucky at cards.
My grandfather had a little bit different version- Good bread, good meat, good gawd, let’s eat. Always good for a giggle at Thanksgiving!
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.
We LOVE goulash! one of our favorite meals as well!!!!! I also agree regarding leftovers.
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!
That dish looks a lot like the idea of south Indian curry.
Mmm! You’re making me hungry and giving me ideas for our pork roast thawing in the fridge!