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We'll see if Scott agrees when we have it for dinner. One pot of meatless goulash (Americanized goulash, adjustments starting from my mother's recipe). I'd do it again, though I'd do some things differently, I think.
What I did:
2 quarts tomato juice
1/2 pound small shell macaroni
2 stalks celery, coarsely chopped
1 yellow onion, diced
2 (15-ounce) cans beans, drained and rinsed [I used one of kidney beans, and one mixed kidney/pinto/black]
1 (4-ounce) can mushrooms, drained and rinsed
1/2 tsp paprika
2 tsp garlic salt
Cook the pasta according to package directions, but only cook for about half the time. You want it starting to soften but still able to absorb liquid. Drain and rinse.
Pour the pasta back in the pot; add all the other ingredients. Bring to a boil. Reduce heat, and simmer until tomato juice fully absorbed (about 2-3 hours). If it runs out of juice before the 2 hour mark, add more juice or else add some water (1-2 cups at a time). Stir every 15-20 minutes.
Canned stuff can likely be replaced with dried beans and fresh mushrooms to better effect, but I had cans that needed using up. :)
What I'd do differently:
Lose the celery, or else chop it really fine. The texture and burst of flavor are stronger than I'd like.
Double the mushrooms, and use a stronger-flavored mushroom than I did (baby portabello might be really nice here).
Double the spices. Better still, double the paprika, lose the garlic salt, and substitute 2-4 cloves of garlic, minced or mashed.
Possibly add back in 1/4 or 1/2 pound ground turkey, handled as per the beef in the original recipe (which means including some or all of the onion in that part of the process also). A whole pound would be overkill, tho', with the beans in. (My goal here, as you can likely guess, is not a vegetarian dish but just to reduce the amount of meat in the overall dish. However, given the relative nuisance factor of getting that small an amount of ground anything - I'd basically have to buy a pound or more and then divide it myself - I'm not likely to add the meat back in, really.)
What I did:
2 quarts tomato juice
1/2 pound small shell macaroni
2 stalks celery, coarsely chopped
1 yellow onion, diced
2 (15-ounce) cans beans, drained and rinsed [I used one of kidney beans, and one mixed kidney/pinto/black]
1 (4-ounce) can mushrooms, drained and rinsed
1/2 tsp paprika
2 tsp garlic salt
Cook the pasta according to package directions, but only cook for about half the time. You want it starting to soften but still able to absorb liquid. Drain and rinse.
Pour the pasta back in the pot; add all the other ingredients. Bring to a boil. Reduce heat, and simmer until tomato juice fully absorbed (about 2-3 hours). If it runs out of juice before the 2 hour mark, add more juice or else add some water (1-2 cups at a time). Stir every 15-20 minutes.
Canned stuff can likely be replaced with dried beans and fresh mushrooms to better effect, but I had cans that needed using up. :)
What I'd do differently:
Lose the celery, or else chop it really fine. The texture and burst of flavor are stronger than I'd like.
Double the mushrooms, and use a stronger-flavored mushroom than I did (baby portabello might be really nice here).
Double the spices. Better still, double the paprika, lose the garlic salt, and substitute 2-4 cloves of garlic, minced or mashed.
Possibly add back in 1/4 or 1/2 pound ground turkey, handled as per the beef in the original recipe (which means including some or all of the onion in that part of the process also). A whole pound would be overkill, tho', with the beans in. (My goal here, as you can likely guess, is not a vegetarian dish but just to reduce the amount of meat in the overall dish. However, given the relative nuisance factor of getting that small an amount of ground anything - I'd basically have to buy a pound or more and then divide it myself - I'm not likely to add the meat back in, really.)
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