Mama's Goulash--My Way!
By
Janice Bartholome
@2HandsForHim
1
Ingredients
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1 lbground beef or ground turkey
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4 ctomato sauce
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1 can(s)kidney beans, drained
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1 can(s)garbanzo beans, drained
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1 can(s)whole kernel corn, drained
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1 lg. can(s)diced tomatoes, canned (approx. 28 0z.)
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1 mediumonion, chopped
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1-2 clovegarlic (minced--to hide it from the kids!)
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1 cwater chestnuts, diced or sliced (optional--these were not in mama's goulash!))
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1 tspsalt
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1/2 tspblack pepper
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1/4-1/2 tspcayenne pepper (optional)
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1/2-1 tspturmeric, ground (optional)
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1 1/4 cdry shell macaroni (or whatever pasta you have on hand)
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1-2 chot tomato juice or hot water (if needed for consistency)
How to Make Mama's Goulash--My Way!
- A couple of hours before you want to eat stir in the dry macaroni. You CAN put it in at the beginning, but it will grow and grow, especially if you let it cook all day, so if that's your plan, start with really tiny pasta, like tiny elbow mac or stars.
I sometimes just cook the pasta in a pan of water and stir it into the goulash 15 or 20 minutes before I serve it. That way, it's done perfectly--isn't mushy or "crunchy." Pasta can be very tricky in a slow-cooker. - None of these amounts or ingredients are critical. Use what you have or what your kids like. Use pinto beans if they don't like kidney beans or leave out the garlic. Leave out the cayenne and turmeric if your family doesn't like the little bit of "heat" they add.
- MY MOTHER'S METHOD (great for throwing together when you get home from work) was to cook the macaroni al dente, brown the meat, then put it all in a kettle on the stove and let it simmer for a couple of hours until dinnertime. The taste isn't quite as mellow, but it's still awfully good, and doesn't require as much advance planning! :D