For Erma, requested in the 3/24/10 Newsletter:

I am always interested in everyone's recipe for "goulash" as they are seldom alike, but always quick, easy and good. I will send my favorite one and hope Erma gets other good ones. When my grandson was four he visited with us and I served this. He came to me the next day and said "Bobbi, can we have some more "Goose" for dinner?" So it is affectionately called "Goose"
at our house.

My Favorite Goulash

1/2 lb. elbow macaroni
1 medium to large onion, diced
3 to 4 celery stalks, chopped
1/4 cup butter
1-1/2 lbs. Ground round
2 cloves garlic, minced
28 oz. can crushed tomatoes *
1 can of stewed tomatoes*
Salt and fresh ground pepper to taste
Shredded parmesan OR cheese of your choice

Cook macaroni in boiling, salted water to al dente stage, drain and set aside.

Sauté onion and celery in butter in LARGE skillet. Add ground beef and season to taste with garlic and salt. Cook until no longer pink. Add the macaroni and tomatoes to the skillet and simmer for about 10 minutes. Serve with cheese of your choice.

Tips and Notes: To keep from getting too much tomato juice from canned tomatoes, add the tomatoes and then pour the juices from the cans to make it the consistency you want. This makes a LOT! I usually freeze the leftovers and it is very good again for another meal.
*Erma, you can use your diced tomatoes! Barbara in AL


http://www.nancyskitchen