Sunday, December 4, 2011

Another Family Favorite.......Goulash

I don't remember exactly how I came up with this recipe, but I've been making it for years and everyone loves it. It's not really a traditional goulash as you might be used to, but I suppose it's close enough! I will warn you though, this makes a BIG batch of goulash. Even when I was feeding 7 of us we still had a lot leftover but it does freeze well, so you can get more than one meal from it.
I like this recipe because it's inexpensive and quick to make. You can serve it with crackers, corn bread, a loaf or garlic bread, or just as is. I will apologize for some of the measurements because this is one of those things where I add spices to my taste, but when I made this last night I tried to pay attention to how much of each I was adding. Taste this as you go and make this how you like it.


3 lbs. ground beef, or you can also use ground venison, elk, etc.
1 large can crushed tomatoes, or if you like the diced variety you can use them instead
2 cans green beans (I use the french cut)
2 cans dark red kidney beans
2 cans corn
2 packages of brown gravy mix
1/2-1 tablespoon garlic powder
2 teaspoons black pepper
sea salt, to taste or optional
2 heaping tablespoons dried parsley
1 small box elbow macaroni noodles

In a large stock pot, start browning the meat. When done, drain and return to the pot on medium heat. In another pot, get your water boiling for the macaroni noodles. Cook those, drain and set aside.

Begin adding (including all the liquids) the crushed tomatoes, green beans, kidney beans, and the corn.

Stir well.

Next, add your seasonings, making sure you stir these in well, tasting as you go. Add the 2 packages of brown gravy mix and stir in. As I said earlier, I tried to pay attention to the amounts of the seasonings so start out with a little and as the goulash cooks, give it a stir and taste again. When you get it to your liking, turn the heat down to a low simmer, stirring occasionally.
Next, add the macaroni noodles and stir them in. Turn off the heat and let the goulash sit for 10-15 minutes.

 It's ready to serve!

That's it! A nice, hearty meal that's easy on the budget and wonderfully warming on those cold winter evenings.

This post is part of the "On My Mind" feature at Down To Earth 

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