Goulash -- Midwest Style
But in my neck of the woods this simple offering is called Goulash. And the whole clan devours it.
When prepared it satisfies me for breakfast, lunch and dinner for a couple of days. If there is any left over it freezes well.
1 to 2 lbground beef, ground sirloin is an ocassional treat
1 canhunt's tomatoes whole or diced un-seasoned large 28 oz.
1 canhunt's tomatoe sauce 7 oz.
1 pkgmacaroni dry 12 oz. to 16 oz.
1/2 mdonion diced fine.
dashsalt and pepper
·dab of butter and /or olive oil to fry (optional)
How to Make Goulash -- Midwest Style
- I season this with a small amount of salt and pepper only, and let the beef and tomatoes flourish in their own goodness. You could add some dry Italian Seasoning or that of choice.
- Fry hamburger with a little salt and pepper added until done. I mash coarse with a wire potato masher in the pan. Leave a little chunky. Add fine diced onions if desired half way into cooking. In separate pan heat water for Macaroni. Add a little salt and a teaspoon of oil to water. Cook Macaroni.
- Push hamburger to one side and tilt pan. I find most of the liquid to be juices. If grease is excessive spoon some off. Retain the juices.
- Add the canned tomatoes and tomato sauce and 1/2 cup water to frying pan. If using whole tomatoes, chop them up some.
- Stir and scrape bottom of frying pan. Add drained macaroni to fry pan and stir well. Simmer for 10 or 12 minutes. Taste and adjust salt and pepper.
- Serve with some sliced buttered bread of choice. Flavor improves after a day or two in fridge if you can keep it that long. Freezes well. Most Pasta gets a little soft after freezing or re-heating, but I don't mind that a bit.