This recipe is from a new cookbook. When I last visited home my mom gave me the rest of my Grandma G’s handwritten cookbooks as well as three printed cookbooks that were hers. All three printed books are collections of recipes and this is the one I am cooking from today.
As you can see this book is a collection of recipes for casseroles from the ladies of Beta Sigma Phi (oooh… are these secret sorority recipes?). Just look at the inspirational cover casserole! Those are surely canned mushrooms. I also learned the secret ingredient in the cover recipe is a can of Chef Boy-ar-dee Ravioli.
You may not be able to see that the cover boasts 1,000 casserole recipes. I can tell you that if they edited out all the ones that contained some kind of canned soup – the number would probably drop to about 150.
The most interesting thing about the recipe for you, the reader, may be the prep of the tvp. I decided to use the recipe here.
While this cooks I’m curious why this is called a goulash. What is a goulash?
Let’s compare what I’m making to the Wikipedia definition: Goulash (Hungarian: gulyás) is a soup or stew [not really] of meat [okay], noodles [yes] and vegetables [a few] (especially potato [nope]), seasoned with paprika [definitely not] and other spices [garlic salt?].
So we seem to have a loose interpretation of a ‘goulash’ and I still don’t know what makes it ‘Canadian-style’.
Well it did smell good while cooking. I should mention that I added pepper but with all the soy sauce I put in the tvp I didn’t add any other salt to the dish.
Coming out of the oven… it looks like it could feed a crowd.