Gene....you are correct about Chinese 'chop suey' meaning left overs. I thought you all might enjoy this article. I also heard the 'story' told as it was a term indigenous of N. CA Chinese immigrant workers who helped build the railroads. When they came to the campsite and asked, "What is for dinner?" the cook replied, "Tasi-Tsui." which loosely translates into 'a little of this and a little of that."
Since 'Americans' were not adept at picking up Chinese language 'Tasi-Tsui" became 'Chop-Suey".
https://www.foodandwine.com/bl...
As for Goulash...well, I take that a bit personal as it is close to my literal home.
My Great Aunt Ida was born 1920 in Hungary and both my maternal grandmother and grandfather were born there shortly after in the mid to late 1920's. They all came here as teenagers. I have their Goulash...or as we call it... Gulyas recipes. This recipe was their mother's from decades before made in iron pots on wood burning stoves!
Goulash is a word that means "herdsman". So Goulash is nothing but the Hungarian version of Cacciatore in Italian (meaning 'Hunter's Stew'). It was made in heavy iron kettles called Bogracs. In the 15th century when the Turks invaded and the Ottoman Empire took hold then the world of Hungarian cuisine was introduced to paprika. So any recipe that calls for just a tablespoon or two of paprika is not authentic. Throw it out. Most authentic Hungarian recipes will triple that!
Goulash is also between a soup and a stew. It is not full of beef and vegetables. It has some of both and the main attraction is the 'sauce'. It is very brothy like and sauce like. NO GROUND BEEF OR MACARONI NOODLES!!!
And by all means use on real, authentic, Hungarian paprika of quality!
I think I posted my relatives' recipe before but in case I didn't I shall. This is as AUTHENTIC as it gets. This came from Hungary with my Great Aunt and Grandmother. This recipe is about 150 years old if not older so I doubt you shall get a more 'authentic' one than this.
ENJOY!
AUTHENTIC HUNGARIAN GOULASH!
3 Tablespoons pork lard or bacon grease
1.5 lbs. yellow onions chopped fine
1/4 cup (yes---cup!) good quality sweet imported Hungarian Paprika
1.5 lbs beef cut into 1/2 inch cubes *
2 tomatoes; diced
2 carrots; diced
5 cloves garlic; minced
2 red bell peppers; seeded, cored and rinsed; cut into 1/2" chunks
1 yellow bell pepper; seeded, cored and rinsed; cut into 1/2" chunks
2 medium potatoes; peeled and cut into 1/2" chunks
5 cups beef broth
2 bay leaves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
*NOTE: If using a tough cut of meat like a chuck roast or round roast then cook the meat first without the carrots, tomatoes, potatoes and bell peppers. Do so for 30-40 minutes and then add in the vegetables. After adding the vegetables cook for an additional 40 minutes until the beef is tender. The more marbled the roast the less cooking time it will require so be sure to check it!
INSTRUCTIONS:
1.) Melt lard (or butter) in a Dutch oven or very heavy skillet with a lid over medium-high heat. Cook the onions until they start to brown which will take 7-10 minutes.
2.) Remove the pan from the heat. Stir in the 1/4 cup of paprika. Add the beef and garlic. * Return the pan to the heat and cook exactly 10 minutes or until the beef is no longer pink inside.
3.) Add your red and yellow peppers. Cook exactly 7-8 minutes.
4.) Add your carrots, tomatoes, potatoes, beef broth and bay leaves and the salt and peppers. Bring to a boil. Once boiling reduce the heat to medium and cover.
5.) Simmer 40 minutes. * Taste after and add salt if needed and when finished serve with bread and cool cucumber salad. Place a dollop of sour cream on top of each bowl with a little fresh snipped dill.
This makes 4 servings (a full sized soup bowl). You can easily double, triple or halve the recipe.
The only sides I remember with this dish is cucumber salad and if my great aunt or grandmother had to 'stretch it' because the meat was short they would serve it over mashed potatoes or diced up boiled buttered potatoes with herbs. I remember my mom serving it over egg noodles on occasion but rarely. Mostly cucumber salad on the side and plenty of bread and butter on the side. It was almost stew like and we considered it as such.
