Tag Archives: wild game

Hungarian goulash and Going home

We are on winter break over here and while our money is crazy tight, I have people to feed over here! They somehow ask for food 3 times a day!! Go figure! So the other day I was looking at what all I had to make something for supper and I thought of one of the throwback recipes from my childhood. My mama would make this on the regular when I was growing up. My daddy is definitely a meat and potatoes sort of guy and he always liked this. I’m not sure but I’m betting Bernie still makes this for Stephen from time to time. I am sure I never appreciated her cooking when I was growing up like I do now. In fact, if I am being completely honest, I am betting I turned my nose up at this recipe when she cooked it. Hungarian goulash and Mulligan stew…two recipes I distinctly remember being not my favorites. Funny how times change. I actually made this recipe a few times when I was in college. Yes, I cooked this sort of stuff for Big Daddy in college. But for whatever reason, it has been a while since I made this goulash. And that’s a shame because it is so simple and really an economical meal (if you get the meat on sale…like a chuck roast on sale and cut it into chunks). The recipe calls for round steak or stew meat but this time Big Daddy asked me to use the elk stew meat our friend, Linc, had given him. I obliged, though I was hesitant. I’m not a fan of wild meat. And yes I grew up in a family where it was served often. My daddy is a big hunter and fisherman. We are Cajun and that means we eat all sorts of crazy stuff. Funniest story…when I was about 14 and my sisters were about 9, 7, and 5 daddy had come home from a weekend at his camp in Spring Bayou. He has brought home a mess of squirrels to cook. For the record, squirrel and rabbit are my least favorite game to eat. And I can make that statement with knowledge of how it tastes. At this point in my life, my parents had given up on trying to make me eat and just let me eat the rice and gravy and vegetables. But my sisters still enjoyed it and were not bothered. They enjoyed because it tasted good (my daddy can cook some game), but just the thought of it made my stomach turn. So they are sitting there eating the squirrel my daddy had cooked at the bar in our newly built house. Happy little clams. I was 14 or 15 and wanted to be heard, so I start up. “That’s squirrel y’all are eating. Daddy killed them this weekend and then cooked them.” My daddy, who I am sure wanted to smack me, promptly sent me to my room. I used to swear I’d never marry a man who hunted or ever make rice and gravy again when I moved out that house. I’m 0 for 2 y’all. Needless to say, the fact that I married an ole country boy who is of the “shoot it, stuff it or marry it” mentality (thanks Steel Magnolias!) is quite comical. And now I’m over here in north Louisiana making Hungarian goulash using elk stew meat. Yep. You want to make God laugh? Tell him your plans!!! Life is funny that way! I’ll be the first to admit that elk stew meat was just delicious in this goulash. I just had to not think about it. When you’re on a budget, you are grateful for any extra meat you can work into a recipe that did not cost money! So thanks Linc! This goulash makes the kitchen smell so good when it’s cooking and it basically cooks itself. This recipe was actually in a box of handwritten recipes my Aunt Gay has given my mom when she and my dad got married. It’s tucked away in my recipe box and I think as great as Pinterest and google are, there’s something so poignant and wonderful about making a recipe that was handwritten in 1972 out of love for a newly married couple. It’s a dying art that we cannot let go of. It is ironic that the older I get, the more I cling to what I come from. What I know. The kids and I went to visit my mama and daddy in Alexandria the other day and I realized the closer I got to home, the more myself I felt. That is where I am from. That is who I am at my core. Southern Maid donuts will never cut it for me. I am a Shipley’s girl. Chocolate filled thank you very much. My kids agree they are the best.

There is something comforting about going back home…kids in tow

This recipe is so simple it will surprise you. I hope you will make it and enjoy it. You can use deer meat as well.

Hungarian Goulash (circa 1972)

Stuff you need~

8 strips of bacon, raw

2 pounds of stew meat cut into chunks

1 onion, peeled and cut into thick slices

4 russet potatoes, peeled and cut into thick slices

6 carrots, peeled and cut into thick slices

Plenty of salt and pepper

THAT’S IT!!!!

What to do with the stuff~

Layer the bacon slices at the bottom of a thick bottomed Dutch oven. You need one with a lid that fits nice and tight. I basically laid the bacon to cover the bottom one way and then laid slices across those slices the other way to fully cover the bottom. You will be amazed at how the bacon flavors this whole dish.

Next lay your cubed stew meat over the bacon. Salt and pepper well. Next layer the thick slices of onion rings over the meat. Salt and pepper well. Next potatoes, then carrots. Salt and pepper between layers. Add enough water to basically cover the meat. Then cover with tight fitting lid. Cook on low until water cooks out and meat is done. Basically about 2 1/2 -3 hours. This dish basically cooks itself but make sure to keep an eye. You might add water if needed. I did not have to.

Serve with a green salad and some brown n serve rolls (the only kind we made in my house growing up mop tit!) and you’re good to go. Cornbread would be good in place of brown n serve rolls, that’s up to you! Some sweet tea and you are good, boo!

Enjoy the simplicity and basic goodness of this recipe!!

The goulash before I put lid on and started to cook it
Me and my original ride or dies…my sisters. About 1996. I’m always this girl

Mexican casserole and making it work

I love the man I am married to. Known as Clay, Big Daddy, my man, and other not so nice names somedays. Yikes. Yeah we are very different creatures who coexist quite peacefully most days. Emphasis on most days. We have been up. We have been down. We have been in between and at who really cares. Yeah. We are married sho nuff. I always think of my mom singing a line from a song “I beg your pardon, I never promised you a rose garden.” That should be the marriage theme song. Because it’s true. Now, I am not going to go on and on about marriage. We have only been doing this whole marriage thing for 13 years. I by no means claim to know what we are doing. But I do know a little about finding a happy medium. And trying to make it work. Trying people. Just trying. Doing little things that make his day that are not that big of a deal to me. Maybe they are a minor inconvenience but they make him happy. Like deer ground meat. Stay with me now. Yes, I am talking about ground meat. Made from deer. I must be honest and say…I am not a fan. I grew up with a daddy who hunted. We ate lots of game. Rather they did. I mostly refused. Maybe some chicken fried deer meat (but after a bad experience when I was pregnant with my Benny Boo, I swore off that stuff) but I didn’t do squirrel, rabbits, and lots of fish. Whether you consider me a Cajun or not, in our Avoyellian culture, it is customary to cook and eat many things that others might consider um…less than palatable. Lol. For instance, turtles. My daddy always went turtling during September. And he would come home and clean the turtle on Sunday when he got home. Our dog, Baby (yes I named her after the character on Dirty Dancing…I was 13…what can I say?) would drag the turtle shells all over the yard. It was so funny. Anyway, when daddy came home from turtling, I knew what that meant. He or my mom were gonna cook a mess of turtle. Yeah. Good times. I can still see those yellow eggs in the gravy and my parents looooved them. They were considered a delicacy. All I could say was “gag me with a major spoon.” No really. Gross. So after all the city boys I dated, I wound up marrying me a man who hunted. Though he has gone turtlin with daddy, turtles are not my problem. It’s deer ground meat people. So yesterday morning he says to me “baby I have got all this deer ground meat in the freezer that needs to be cooked. Can you work that into the menu?” Sigh. I dread those words. I admit that it is likely a mind over matter thing when it comes to eating game, but I just don’t care for it. In my mind, it does not taste the same and frankly I am not that big of a ground meat fan to begin with. So, I told him…take some of it out of the freezer and I will brown it and refreeze it. So, he did and tonight I was trying to think about what to make for supper. And I remembered I needed to brown that ground meat. Now, BD is a real trooper about trying my newfangled recipes and he gladly eats whatever I cook.
So I figured I owed him a meal with deer ground meat. It makes him happy and they all get fed. Score! And I do believe came up with a great recipe using deer ground meat (or regular ground meat) and they all LOVED IT!!! I hope y’all knew I would get around to a recipe at some point. Mexican casserole. Cheesy, filling and easy to pull together. I decided the general direction supper would take at 5:15 and it was ready by 6. All ingredients were in my pantry or fridge. Seriously a convenience recipe. My point in all of this rambling is…somehow day by day we make it work. Somedays are beautiful, somedays are ugly, and most days are just in between. Medium. Nothing fancy. Doing little kindnesses to keep each other happy. He makes my cup of coffee just like I like it or let’s me go over on the grocery budget (more often than not) without fussing because he knows it makes me happy to try these new recipes. I do things like cook (and eat) deer ground meat even though I could do without it. I am just fine with that. It’s called marriage. It’s not a perfect rose garden. It’s like a big patch of wildflowers. It’s all good…including this casserole!~AMB

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he drives me around in the side by side at the camp and I take selfies of us or just take pics and talk. He’s happy and I’m happy. It works for us.

Making it work Mexican Casserole

serves 8

Stuff you need~

10 soft taco size flour tortillas divided
1 can Ranch style beans
1 can petite diced tomatoes
1 package taco seasoning
1 pound ground meat
1 can cheddar cheese soup
1/2 cup shredded cheddar or Monterey Jack cheese
*Optional–a small onion, diced
A can of corn, drained

What to do with the stuff~

Preheat oven to 350 degrees. Spray a 9 X 13 baking dish with cooking spray.
Brown the ground meat. If you are using the diced onion, put it in as well while browning ground meat. Drain.
Stir in ranch style beans, tomatoes (juice and all), and taco seasoning. Let this mixture simmer for about 10 minutes. *Add can of corn at this point too if you are using it. Tear the tortillas into smaller pieces. It does not have to be perfect. I just gather up a few and tear them in half, then in half again, and so on. Not super tiny pieces, but more bite sized. Layer half of the tortilla pieces on bottom of prepared baking dish. Now spoon half of your ground meat mixture over the tortillas. Now repeat once. Spread the can of cheddar cheese soup over the last layer of ground meat mixture. Sprinkle the shredded cheese over this. Bake until the cheese is all bubbly and delicious looking. Yeah…about 20 minutes. Mmmmm that’s the stuff.

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easy breezy beautiful….cover girl. Dinner is served. And it is good.