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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bill Kaulback's Goulash Recipe

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This recipe for Bill Kaulback's Goulash is from The Vallett Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
Diced green pepper
Sliced mushrooms
3 cups water
2 (15 ounce) cans tomato sauce
2 (14 5 ounce} cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb
seasoning
3 bay leaves
salt and pepper to taste
2 cups uncooked elbow macaroni
Directions:
Directions:
1. In a large Dutch oven, cook and stir the ground beef over medium--high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions, green pepper and garlic. Cook and stir the meal mixture until the onions are translucent about 10 more minutes.
2. Stir in water, tomato sauce, diced tomatoes, mushrooms, soy sauce, Italian seasoning, bay leaves, and salt, and bring the mixture to a boll over medium heal. Reduce the heal to low, cover, and simmer 20 minutes, stirring occasionally_
3. Stir in the macaroni, cover, and simmer over low heat until the pasta is lender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Personal Notes:
Personal Notes:
I am not able to digest cooked green peppers. He always insisted on using them. I make this now using sweet red peppers and it is just as good and filling.

 

 

 

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