Originally Posted by motoko9
Do you mind my asking what's in the goulash? You've intrigued me.
Don't mind at all. And really easy to do. It's really just canned salmon in a seasoned white sauce with some green peas and onions.
You want about a cup and a half of white sauce, not too thick, for a can of salmon - the 6 or 7 oz size. If you aim for a cup of medium sauce and add an extra 1/2 cup of liquid, that gets the consistency about right. I use the juice from the can of salmon for part of the liquid, and milk for the rest, and add a teaspoon of vegetable (or mushroom) buillon powder or paste, a tiny bit of sambal oelek, a few capers, lots of fresh ground black pepper, no salt.
Sautee a handful of chopped onion in butter, and then build the sauce on top of it. When the sauce is almost ready, make two pieces of toast per serving (one to go under the goop and the other on the side), add the salmon to the sauce and two or three handfuls of frozen peas. While the toast is doing, the sauce is finishing and the salmon and peas are warming up.
Comfort food for a Saturday night, ready in about 20 minutes. Serves 2, but can be stretched to feed 3 if you add more veg and a little more sauce.