Monday, December 27, 2010

My take on Mom's version of Hungarian Goulash

Hungarian Goulash is a hearty stew-like dish with pasta and meat. We grew up eating my mom's variation of it, and I've made a few changes.

2-3 Tbl olive oil
2-3 cloves of garlic, diced or crushed
1/2 medium onion, chopped (as fine or chunky as you like)
1 lb. lean ground beef (or elk)
2 14.5 oz cans of diced tomatoes
1 quart stewed tomatoes
3-4 dashes of Worcestershire sauce
Salt and pepper to taste
Pasta of your choice (we like them all)

In large skillet, saute garlic and onions in olive oil until onions are translucent. Add meat and cook on medium until completely browned. Add diced tomatoes.

Cook pasta in large stew pot. Drain and return to pot. Add meat and tomato mix. Add stewed tomatoes. Add Worcestershire sauce. Salt and pepper to taste. Heat thoroughly.

If you like, you can top it with shredded cheese. The picture here shows it with Parmesan, French-cut green beans, and homemade rosemary bread.

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