St. Louis Hamburg Goulash
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- 1 lb
- hamburg, leaner the better
- 1 lb
- wide egg noodles
- 2 can(s)
- mushrooms drained
- 1 can(s)
- large diced tomatoes with the juice
- 1 package frozen corn or 1 can of corn drained
1Fry hamburg you may saute a small onion and a little green pepper with it. Drain off grease when done. Add mushrooms, tomatoes, and corn. Bring up to a slight simmer.
2Boil noodles till Al-Dente, drain and add to hamburg mixture, mix well. Pour into a casserole and bake in a 350 degree oven till heated through.
3You may serve with a crusty bread, or a garlic french bread.