Goulash

I get the feeling that people don’t really have an idea of what goulash is. Goulash is the main dish that we make and serve on Saturday nights, the night that I run the soupline. Bottom line up front: goulash is glorified chili-mac. We make enough for 600 servings, so try to imagine the ingredient list before reading on.

40 pounds of ground beef
40 pounds of elbow macaroni
As many onions, carrots, celery, squash, mushrooms, peppers, corn, tomatoes, and other random vegetables as we can find
4 #10 cans of tomato puree (26.5 pounds)
4 #10 cans of tomato sauce (26.5 pounds)
Spices: ¾ c black pepper, 1 c garlic powder, ½ c oregano, 1 c salt, ½ c thyme, ¼ rosemary, ¼ c parsley, 1/8 c sage, ¾ c crushed red pepper

Think that you have a pot that can fit all of that?

Every now and then we’ll try something different. Last night I put a few pineapple bits in the goulash that the staff eats for “Hawaiian Goulash.” One of these days we’re going to try a white sauce instead of the regular tomato sauce.