There are a couple of plans from my mother that have stayed with me in my life. Her lasagne is ta kick the bucket for just like her vacation ham. However, the one I make in any event once a month is her Goulash.
Conventional Goulash started in Hungary and is to a greater degree a hamburger stew than the American variant which uses minced meat, which made it less expensive to make, and the macaroni noodles are a determinedly American expansion. Likewise, in certain pieces of New England and the midwest the dish is alluded to as American Chop Suey.
Its called so in view of its apparently indiscriminate putting together of fixings. Regardless I think its GOOD. My mother never at any point made hers without cut mushrooms. Better believe it I chose as a child. You can include green peppers however as I would like to think it changes the whole taste of the dish and not every person preferences green peppers. You could likewise utilize some different noodles also to switch things up. The key in this formula is to get normal named stuff, the less added substances the better.
In the event that you’re pondering, I blend everything together in a mammoth stock pot, explicitly the one recorded beneath the formula!
Yield8 - 10
1/2 lb macaroni
1/2 lbs ground meat
1 huge onion, diced
garlic salt, pepper, stew powder, and hot sauce to taste
2 (14.5 oz) jars entire stewed tomatoes, undrained
2 tablespoons ketchup
- Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.