farm house goulash
I am trying to re-invent a dish served in a restaurant called the Farm House Restaurant in Mason Mi.. It was a hole in the wall mom and pop restaurant run by a retired farm family. They had a 15 item all you could eat buffet running 12 hours a day, 7 days a week. Always a long waiting line. The items rotated at random from a 60 recipe repertoire. My interpretation is not quite perfect to hers' but getting close.
prep time
30 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 pound hamburg
- 2 cups dry elbow macaroni
- 28 ounces ro tel diced tomatoes and green chilies
- 28 ounces delallo tomato sauce
- 1/2 large yellow onion
- 2 hungarian peppers
- 1/2 bell pepper
- 2 tablespoons hungarian paprika
- 8 ounces shreaded mexican cheese
- 1/2 cup catsup
- 1/2 bunch cilantro
- salt, pepper, sugar to suit
How To Make farm house goulash
-
Step 1boil macaroni until tender, mean while brown hamburg,saute Hungarian pepper and onion.
-
Step 2mix hamburg, macaroni, Ro-Tel and tomato sauce in a bowl. Add spices and pour into casserole dish.
-
Step 3sprinkle on cheese, squeeze on catsup and sliced bell pepper in a pattern and sprinkle on chopped cilantro. Bake in a preheated 350' oven for 45 minutes. Cover with aluminum foil for the last 10 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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