Recipe of the Week, November 3: Goulash
This is not traditional Hungarian goulash, made with chunks of beef, tomatoes, and sweet Hungarian paprika. What I'm talking about is also called American chop suey, slumgullion, beef-a-roni, or hamburger hash, depending on where you live. It's a tasty, filling dish that's easy to make and economical, too. What do you call this? How do you make it?
This is the way my dad made it. I sometimes add a little chili powder to this.
1 cup macaroni
1 lb. ground beef
1 small green pepper
1 large onion
1 tablespoon butter or oil
1 teaspoon salt
1/2 teaspoon black pepper
1(15ounce) can tomatoes
1(15 ounce) can tomato sauce
1 teaspoon Worcestershire sauce
Cook macaroni as directed on package. Sauté peppers and onions in oil. Add ground beef, salt and black pepper and Worcestershire sauce. Cook until browned. Add tomatoes, tomato sauce and macaroni. Simmer on low heat about 15 minutes. Stir occasionally to prevent sticking. Some water can be added if needed.