1950's Hamburger Goulash
"We grew up with this casserole that we called "goulash." It is an humble dish that is comforting with its blend of garlic, mushrooms, peppers, and bacon. The oregano gives it a special flavor that makes it different from other hamburger casseroles. The original version did not have a bread crumb topping, but it does jazz it up for company. If you are lucky enough to have some frozen cooked ground beef (OAMC) this recipe can be assembled much quicker.This doubles nicely...."
INGREDIENTS
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3/4 lb macaroni
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2 (6 ounce) cans tomato paste
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3 cups water
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1/4 teaspoon baking soda (You could use a pinch of sugar. I find the baking soda "quaint" as it show the age of the recipe!)
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1/2 lb bacon, cut in small pieces (I use scissors to cut, You can use "ready cooked bacon" but it's better with a good maple cured baco)
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1 lb ground beef
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1/2 lb sliced mushrooms
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1/2 cup finely chopped green pepper
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1/2 cup onion
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1 teaspoon salt, to taste
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1/8 teaspoon dried oregano
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1 garlic clove, chopped fine (if you love garlic, you can use more)
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1/4 cup fresh parsley or 1/4 cup dried parsley
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1/4 cup plain breadcrumbs (preferably homemade- fresh or toasted)
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2 tablespoons parmesan cheese
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1 teaspoon very finely chopped parsley
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3/4 cup parmesan cheese
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