Saturday, January 23, 2010

Ooglash


What the heck is this you ask? The entire extended family, aunts and uncles alike, love, love, love a 50's style ground beef concoction Grandma Yan made as a weekly kitchen staple while they were growing up. She calls it "Goulash". The entire family calls it "Goulash".  When assorted family members venture back to the Owens Valley for a visit, they call ahead and request a huge pot be on the stove when they arrive.It was time for a meatless adaptation.

This Vegetarian Slow Cooker called her Grandma today to get the original recipe. " Oh...you know, it's all the same stuff that's in stuffed peppers," she said, and proceeded to talk enthusiastically and appreciatively about her new blanket.  At an appropriate break in the conversation, she was asked for specifics about the recipe. She quickly rattled off a proportionless list of ingredients, and without missing a beat, changed course, gleefully recounting her adventures with the new blanket. At the next conversational break, she was asked about ingredient proportions and said absently, "Oh, you know, a bunch of ground beef .... a can of tomatoes in the blender....," and then went right back into blanket revelry. For those who might not have guessed, she loves the new blanket. 

Research on authentic Goulash reveals it to be a Hungarian chunk beef stew that usually has potato as the starch component.  There are numerous Americanized versions of Goulash, and they all have ground beef and starches ranging from potatoes to macaroni, but never corn.  There is only one thing unilaterally common to all Goulash recipes, be they American or Hungarian, and that is paprika. Yan's "Goulash" has no paprika. Its only starch is corn.

For search engine purposes, calling this Goulash didn't seem right and renaming it  "Goolash" seemed even worse.  So because everyone in the family loves Yan's recipe, but especially our recently departed Uncle Oog, (yes that was his real family nickname), its new Vegetarian cyberspace name is "Ooglash".

Winner, Loser or Meh

Three authentic family members love this and have eaten the entire batch in under 20 minutes. Yes. All.Of.It. Grunting Junk Loving Teenager, the one with the broken leg whose wisdom teeth were removed yesterday, jumped the gun and started back on solid food as soon as this was finished.  He had two bowls and returned to his temporary couch ridden life of pain relievers, warm saline oral rinses, jello, and Madden NFL 10.  Uncle Meat & Potatoes, second only to Oog in his love for the original recipe,  has declared it "very, very good." Ya think?

Recipe:

I used a 6 quart crock pot for this

Ingredients:
  • 2 tsp olive oil
  • 1 yellow onion, peeled, diced
  • 2 green peppers, seeded, diced. (I used one green and one red pepper)
  • 1 large clove garlic, minced
  • 28 oz can tomato puree, Italian style
  • l lb bag frozen sweet corn
  • 2 12 oz packages frozen Morningstar Farms Grillers Crumbles
  • 1 1/2 tsp dried basil
  • 3/4 tsp salt (or more to taste)
  • 1/2 tsp pepper
Heat olive oil in large skillet over medium high heat. Saute onions and peppers until onions are translucent and peppers are softened.  Add garlic and saute for a minute or two more.  Add this and all other ingredients (yes put the stuff in frozen) to the crock.  Stir. Cover and cook on high for 3-4 hours or low for 7-8.

16 comments:

  1. My wife and I were pleasantly surprised to stumble upon this site. Most slow cooker recipes are heavy on meat, so this was a welcome change. We tried the ooglash and liked it. We added extra tomato puree to give it extra liquid and only cooked it for about 2 hours on high. Thanks!

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  2. Kinda looks like dog food - did it taste good?

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  3. This is amazing. Absolutely amazing. I'm on to my second batch now.

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  4. How many servings do you suppose this is for regular people? ;) It looks pretty good!

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  5. This was great! Kinda tastes like chili, but my Gram and I loved it! I just ate the last of it now (I made it a few days ago)!

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  6. I don't think the Morningstar Grillers Crumbles are vegan (processed with milk + egg in the factory). Just a forewarning if you are a vegan wanting to make this!

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    1. Thanks for the forewarning. I'm not a vegan as I do drink milk. But I do not eat eggs, so will be looking for a substitute for Morningstar Grillers Crumbles. I wonder if Boca has a similar product....

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    2. Thanks for the heads-up. I don't eat eggs, so Morningstar is out. Will try to find an alternative.

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  7. I made this this morning before I left for a meeting and was greeted by a lovely smell when I returned home. The whole family, including meat eaters, enjoyed it. It wasn't spicy or super exciting but it was good and didn't alienate the meat eaters in the family. We served it over brown rice. Good all around work-night meal! Thank you for sharing!

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  8. Just made this tonight and it was GREAT! I would say it makes about 6 regular people's servings.

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  9. I just made this tonight and it was GREAT! I would say it makes 6 regular sized servings. I served it with bread for dipping and one bowl was enough for both of us.

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  10. My husband and I made this the other night, and with some added spice (apparently, he added a lot of paprika) it was really good! I loved eating Goulash growing up, but since we made the change to vegetarian, have been missing it. This brought me right back to my childhood, thanks for sharing!

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  11. My husband and I made this the other night, and with the addition of paprika (apparently a lot, he added it while I nursed a nice, strong drink after a rough night at work-nights like these I love my slow cooker!) and it was fantastic! I grew up with Goulash, and since we made the change to vegetarian, haven't had it. But this was great, and brought me right back to my childhood. Thanks so much for sharing! It makes so much, we have three more dinners!

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  12. Great recipe! I mixed it into a pound of cooked whole wheat macaroni, and it makes for a tasty and filling meal. Reminds me of my mom's cooking - simple, delicious comfort food.

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  13. The appearance of this dish is much better than the photo - ours was a nice red from the tomatoes with yellow dots from the corn. Surprisingly good comfort food, perfect for a winter dinner. We had ours over sticky white rice. I let a thin slice of Havarti melt over my bowl and hubby sprinkled chopped scallions over his. Delicious!

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