Southern Deviled Eggs
I have to make a confession. My “foodie” card may be taken away from me for admitting to this….
All my life, I thought that my grandmother made goulash the Eastern European way. After all, my MeeMee’s mother was German. Why would I have ever had thought differently? I was so wrong! I can’t believe at my age I am just coming to this realization!
How did I come to find the real truth about ‘goulash’? You see, my husband and I are planning a trip to Eastern Europe, taking a cruise down the Danube River through Hungary, Austria and Germany. This means that I’ve been doing a lot of research on places to visit including restaurants. I was so looking forward to experiencing a big bowl of goulash in the motherland of my ancestors but the photos on the cafe’s websites looked nothing like the bowls of pasta and ground meat that my MeeMee sat before us at her dining room table.
More research was necessary.
I’ll admit that I was a bit disappointed. Had my own grandmother lied to me all those years? It was the one dish that she made that I had looked forward to her serving on our visits.
I ran across a recipe on the Viking River Cruises website and decided to compare it to the one that I have known all those years. The European version has chunks of meat and no noodles but the spices were very comparable. My grandmother used chili powder and the European recipe using some of the same type spices including paprika.
I realized that the recipe had been changed to acomidate my family’s living in Texas with a growing family. Money was scarce and ground beef was more affordable. Pasta stretched the recipe to fill more hungry bellies. The chili powder had that same smokey flavor as paprika but was more available and affordable in Texas.
I’ll have to tell ya… I still like my MeeMee’s version even if it may not be the ‘real’ thing! I’ll bet y’all will too!
MeeMee’s Texan Goulash
2 pounds ground beef
1 bell pepper, diced
1 yellow onion, diced
2 large cans peeled tomatoes (or Rotel tomatoes)
2 small cans tomato sauce
1 tablespoon chili powder
1 teaspoon sugar
Large bag of elbow macaroni
Sauté ground beef on top of stove in frying pan till done. Add diced bell pepper and onion and sauté until onion is almost translucent. Drain grease from pan.
In a Dutch oven, combine meat and vegetable mixture with tomatoes, tomato sauce and spices. Cover and simmer on stove about 20 minutes till bubbly. Meanwhile, boil pasta on stove in heavy saucepan till done. Add pasta to meat and tomato mixture. Taste. Add more chili powder at this point if you’d like.
Serve with crusty bread if you’d like.
Thought I’d share an old recipe that you don’t see baked anymore. The cereal box has a microwave version that may be quicker but I don’t think is as good. My husband’s mom always served a close version of this every Christmas. Hers was always so good and she would send a bit of it home with everyone.
I made this for my snack loving granddaughter and happily, she approved! I’m going to keep this in my kid friendly arsenal for when they visit and maybe even continue my MIL’s tradition.
Yep, I’ve made a few changes from the old recipe, adding more butter, spices and Texas pecans instead of mixed nuts. I like wheat and rice cereal but you can use 3 cups each of rice, corn and wheat. That’s the fun of recipes.. To change them up and make them your own!
Baked Chex Mix
2 1/2 sticks butter
4 1/2 cups rice Chex
4 1/2 cups wheat Chex
2 cups bite size pretzels or sticks
2 cups garlic bagel chips, broken into pieces
2 cups Texas pecans
4 tablespoons worsechishier sauce
2 1/2 teaspoons season salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat oven to 250 degrees Fahrenheit. Melt butter in a large Dutch oven or large, deep casserole dish in the oven. Remove from oven. Add spices and worsechishier sauce to melted butter and mix well. Add cereal and remaining items and toss well in butter mixture.
Place in oven and bake for 15 minutes. Remove from oven and stir well. Repeat 3 more times baking a total of one hour. Remove from oven and spread evenly on two paper towel lined cookie sheets to cool. Store in air tight containers. Makes about 12 cups.