Goulash
Crossposted to my own journal.
This isn't very traditional. I was taught how to make goulash when I was little and then I got lazy. So this is the Americanized version. Additionally, this is the recipe that I made last night, but I change the vegetables in and out, depending on what I have on hand. You can put nearly anything in goulash. And lastly, I am far too lazy for spaetzle, so I just use pasta.
I rarely measure and I season to taste.
Ingredients
1 lb. lean ground beef
1 tbsp. olive oil
1 medium white onion
1 can corn niblets
1 can French cut green beans
1 large can crushed tomatoes
1 small can tomato paste
1 box pasta shells
3 cups warm water
lots of paprika
oregano
thyme
marjoram
salt
garlic powder (or chopped garlic, if you're ambitious)
pepper (I omit this, as I'm allergic)
Instructions
Brown the meat in a large skillet (high sides are a plus). Remove meat and add olive oil. Cook onions until they begin to carmalize. Add meat back in and add vegetables, including crushed tomatoes. Stire until mixed and beginning to bubble around. Add tomato paste slowly, alternating with the warm water. Stir until mixed. Add pasta and stir, then cover. Cook on medium heat for 15 - 20 minutes. Take cover off, stir, and season to taste with paprika (use lots of it), oregano, thyme, marjoram, salt, and garlic.