What do you call a hot potluck dinner dish?

[Blue in a Red State]

[trotsky]

1. Ya, dat dere is a hotdish dontcha know.

You betcha.

[Blue in a Red State]

2. Minnesotan

By any chance? :D

[trotsky]

9. Ya, you betcha!

How did ya know? Golly gee!

[Blue in a Red State]

14. Ya sure, looks like snow.

Lived there most of my life. State Motto: Many Are Cold, But Few Are Frozen ;)

[Jackpine Radical]

3. Dat dere's Minnesotan ay tink.

[Malebolgia]

4. Dis Minnesotan calls dat dere goulash.

Yeah, sure, you betcha.

[Blue in a Red State]

5. To me, goulash is what some folks call Johnny Marzetti n/t

[yellowdogintexas]

6. goulash has so many variants, it is unbelievable

But the real thing is a Hungarian beef or pork stew w/lots of paprika.
Think I will make one this weekend.

[Blue in a Red State]

7. Made Chicken Paprikash last week

With homemade spaetzle. Mmmmmmmm. Haven't tried to make a Hungarian goulash, though. Got an authentic recipe? Half-sharp or sweet paprika?

[yellowdogintexas]

8. Bogracs Gulyas (Kettle Goulash)

To serve 4 to 6

2 T lard (I use olive oil)
1 cup finely chopped onion
1/2 tsp finely chopped garlic
3 T sweet Hungarian paprika
2 pounds stew beef (1 to 1/2 inch cubes)
1/2 tsp caraway seeds
4 cups chicken or beef stock
(fresh or canned, or 4 cups water)
1/2 tsp salt
freshly ground black pepper
2 med size boiling potatoes
1 pound tomatoes, peeled, seeded and finely chopped (about 1 1/2 cups)
(or canned diced tomatoes; enough to make 1 1/2 cups drained.)
2 med siz green peppers, with seeds and ribs removed, chopped/
1/2 tsp marjoram

heat the oil or lard in a 4 to 5 quart heavy saucepan until light haze forms over it, then reduce the heat to medium and add the onions and garlic. Cook them 8 to 10 minutes or until the onions are lightly colored. Off heat, stir in the paprika and stir until the onions are well coated.

Add the beef, caraway seeds and stock or water to the pan and season with the salt and pepper. Bring to a boil and partially cover the pan. Simmer for 1 hour or until the beef is almost tender.

Peel and cube the potatoes and microwave w/ a little bit of water until they are tender. Add the potatoes, tomatoes, peppers and marjoram to the stew. Partially cover again and cook over medium heat for 25 to 35 minutes or until the potatoes are done through and the beef is tender. Skim off any surface fat and season to taste.

Serve in deep individual bowls/plates.

I serve this over noodles with a big salad and a good crusty loaf of some kind or another.

This is one of my family's favorite cool weather dishes:
they also like chile verde, my own favorite chili recipe, regular beef stew and home made soup of any kind.

[Blue in a Red State]

13. Thanks!

Chile verde sounds good too!

[JVS]

10. shitty

[da_chimperor]

11. 'That stuff' or 'that crap' if it looks unappetizing

[UncleSepp]

12. Boston Chicken takeout.

Either that or Someone Else's.