Farmer’s Goulash
From DaleInCO 12 years ago
- 1- 1/2 hours to make
- Serves 6
This is a recipe from farm country in Minnesota that I grew up with in the 50’s and the 60’s. This version of goulash are simple items that people always had on hand back in those days. I modernized it for today's cooking. Read more Of course, the tomatoes and the vegetables were canned from your garden. And the beef came from cattle that you raised and had butchered at your local butcher/meat locker. The leftovers make great cold sandwiches the next day. My mother always had homemade bread back in those days. See less
Ingredients
- 1 tablespoon olive oil or vegetable oil shopping list
- 1 cup yellow onion, chopped shopping list
- 1/2 cup celery, chopped shopping list
- 2 garlic cloves, minced shopping list
- 1 pound ground beef, preferably the coarse chili grind of 85% lean beef shopping list
- 15 ounce can of tomato sauce shopping list
- 14.5 ounce can of diced tomatoes shopping list
- 1-1/2 cups water shopping list
- 14.5 ounce can of corn, green beans or wax beans; drained shopping list
- 1 teaspoon worcestershire sauce shopping list
- 2 teaspoons ketchup shopping list
- 1/2 teaspoon salt, or to taste (more salt can always be added later but can never be removed after the fact) shopping list
- 1/2 teaspoon freshly ground black pepper, or to taste shopping list
- 1-1/2 cups uncooked elbow macaroni shopping list
How to make it
- Add the choice of oil to a 4 quart stockpot. Sauté the garlic, onion and celery in the pot over low heat till the onions are tender, about 8 minutes. Add the beef and cook over medium-high heat, breaking up the meat as it cooks. Continue cooking till the meat is no longer pink.
- Stir in the tomato products, ketchup, seasonings and water. Bring to a boil, reduce the heat, cover and simmer over low heat for 20 minutes, stirring occasionally.
- Add the macaroni, choice of vegetable and return to a boil. Reduce the heat and simmer, covered, till the pasta is tender, about 15 minutes.
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