Without the onions, it's just okay, not nearly as good. It's the generous amount of onions that gives it it's extra special "oh, so good" taste. If you can't eat onions though, it's still okay.
Oh man, too many to choose from as the family loves everything from calzone to Persian food.
I guess meatballs would be a favorite:
MUSHROOM PORCUPINE MEATBALLS
1-1½ lbs. lean ground beef 2 (6 oz) cans cream of mushroom soup 1/4 cooked rice 1-2 eggs 1/4 cup or less chopped onions, mushrooms and parsley 3 tbsp. dill 2 beef bouillon cubes water Worcestershire Sauce
In bowl mix ground beef, rice, egg, onions, mushrooms, parsley and dill. Mix by hand thoroughly. Roll into small balls and brown in fry pan on all sides, medium high. Dilute soup, bouillon with water and add Worcestershire Sauce. Pour over meatballs, adding water to assure they are covered. Bring to a boil, lower and simmer for 1 hour or until meatball cut in half is cooked through. Serve with mashed potatoes, using sauce as gravy.
TOMATO PORCUPINES
Use all of the same ingredients but replace soup with either diluted tomato paste or tomato paste/cream of tomato soup diluted for sauce.
Oh, that's too bad the recipe didn't turn out well. With the beef problem, if you can't find a better cut of beef, maybe it would help if you poked lots of knife tip holes into the pieces to tenderize it. Or maybe you already do that and it doesn't help?
It's been many years, like 30+, since I've had Hungarian Goulash. Remembering back though, I don't recall having any tomatoes in the kind my family made. If it was there, I don't think there was much. Also, if it was there, it was probably blended to a fine consistency before putting into the pot. I don't have the recipe, but while searching online, this one sounds like it would be close to what I remember. It was more like thickened
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Minus the onions of course ::gasp::
Will print it out ..
Thanks for sharing :)
Edited 1/8/2009 2:40 pm ET by neverstopping
Oh man, too many to choose from as the family loves everything from calzone to Persian food.
I guess meatballs would be a favorite:
MUSHROOM PORCUPINE MEATBALLS
1-1½ lbs. lean ground beef
2 (6 oz) cans cream of mushroom soup
1/4 cooked rice
1-2 eggs
1/4 cup or less chopped onions, mushrooms and parsley
3 tbsp. dill
2 beef bouillon cubes
water
Worcestershire Sauce
In bowl mix ground beef, rice, egg, onions, mushrooms, parsley and dill. Mix by hand thoroughly. Roll into small balls and brown in fry pan on all sides, medium high. Dilute soup, bouillon with water and add Worcestershire Sauce. Pour over meatballs, adding water to assure they are covered. Bring to a boil, lower and simmer for 1 hour or until meatball cut in half is cooked through. Serve with mashed potatoes, using sauce as gravy.
TOMATO PORCUPINES
Use all of the same ingredients but replace soup with either diluted tomato paste or tomato paste/cream of tomato soup diluted for sauce.
Sounds good!!
I made meatloaf for supper....now i realize i forgot the onions...poo!! I may have to fry some and add on top when i slice them.We love onions here.
Will toss in some onions but not a lot :)
Sure can see why it would be a favorite ..
So glad you shared these with us :)
I haven't had those in many years! Sure sounds good!
John and I are heading out to dinner now to Red Lobster.
Now *that* sounds good too!! LOL!!
Meatloaf is one of my very most favorite foods to eat!
I'd bet your's is good even without the onions! Enjoy!!
We should post a meat loaf recipe thread sometime.
Everyone makes it a little bit different, but most are really good!
We're heading out to Red Lobster right now.
I can't wait to bite into one of those yummy cheese biscuits!!
Oh, that's too bad the recipe didn't turn out well. With the beef problem, if you can't find a better cut of beef, maybe it would help if you poked lots of knife tip holes into the pieces to tenderize it. Or maybe you already do that and it doesn't help?
It's been many years, like 30+, since I've had Hungarian Goulash. Remembering back though, I don't recall having any tomatoes in the kind my family made. If it was there, I don't think there was much. Also, if it was there, it was probably blended to a fine consistency before putting into the pot. I don't have the recipe, but while searching online, this one sounds like it would be close to what I remember. It was more like thickened
Pages