Wednesday, November 2, 2011
The weather is starting to really cool down now, so it's time to start making some good comfort food. I grew up eating goulash pretty often, but haven't had it in years. I kind of forgot about it, I guess. While this may not be the traditional way to make Hungarian Goulash, it is very similar to what I remember and like. If you haven't had goulash before, it's kind of like a homemade hamburger helper, only better. Much better.
I cut this recipe in half and had plenty for dinner and leftovers. It's hearty and full of flavor. My only recommended change is to watch the seasonings, especially the salt (taste before adding any). The first time I made this, it was too much. I cut it back this time and the result was much better.
Source: Paula Deen
2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.