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Goulash

Happy new year! All is well with our family in the year 2014.  Flights have been canceling all over the country  in the past few days due to snow and ice, and it's even been kind of chilly here in Austin, so I have been in a soup and comfort food state of mind lately. Tonight, I made what was probably the best goulash I have made, and want to remember what I did, so I can duplicate it in the future.  It's mainly from Paula Deen's recipe, but I have made a few changes.  Here's what I concocted, that was a big hit with my family. By cooking the ground beef mixture in advance, this would be a perfect recipe to have waiting in the crockpot when we get home late from church at 6 pm now that our ward meets from 2:30 to 5:30 pm.  The final step of putting the noodles in the mixture would still need to be done, but that's not too bad.

Step One
  • 3 pounds ground beef
  • 2 medium onions, chopped in food processor
  • 1 green bell pepper, chopped in food chopper

Brown the beef  with the chopped onions and bell pepper in a large pot.  Using a colander, drain excess oil from cooked meat mixture.  Return to pot.

Step Two
  • 3 cups water
  • 2 cans (15 ounces) tomato sauce
  • 2 cans (15 ounces) petite diced tomatoes
  • 3 tablespoons soy sauce
  • 3 bay leaves
  • 2 tablespoons Italian seasoning
  • 1 tablespoon dried minced garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper
Add the above ingredients to the meat mixture, then stir everything together, then put the lid on and cook at medium high heat for 15 to 20 minutes.

Step Three
  • 2 cups noodles (mostaccioli, penne, elbow macaroni, etc.)
Add the dry noodles to the mixture, stir well, return the lid to the pot and simmer for 30 minutes.  Turn off the heat, then allow the mixture to sit about 30 minutes before serving.

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