We got all of the main floor Christmas decorations put away but have lost our oomph now so the basement will have to wait for another day. Normally, when we go to Mass on Sundays we go out for brunch afterwards and have dinner at home. While working on the Christmas deconstruction it suddenly occurred to me that it was Noon and we had not eaten yet. I had some leftover meatloaf in my freezer so I pulled it out and thought "now what?". While it was defrosting I looked around at what else I had and found half an onion, half a green pepper and some mushrooms....that's a pretty good start. I had some tomatoes that I had canned in season and about a 1/4 of a box of macaroni. Perfect, everything I needed for Goulash.
My Aunt Lillian used to make goulash and shared the recipe with me. It is extremely user friendly as you can add whatever you have on hand or leftover from previous meals. It comes together quickly and is delicious. It is a great dish for when unexpected guests. Serve it up with some crusty bread and wine in tumblers and they will think you had planned just for them.
Saute up your veggies in some olive oil.
You can use whatever veggies you like or have on hand.
I added my leftover meatloaf.
You can add whatever leftover meat you have cut into bite size pieces
Or you can brown up some ground beef, pork or turkey add it to the veggies.
I added a jar of my homemade canned tomatoes.
You can use any can you have in the cupboard.
Diced, stewed, whole, with chiles or flavoring.
Completely up to you, just include all the juices.
This is also where you add any herbs or spices you might want.
I added some Italian Herb Paste from Gourmet Garden.
Add a cup of pasta. I used macaroni.
Don't cook it first, just throw it in there and stir it around.
Turn to a low boil, cover and cook for 15-20 minutes, stirring occasionally.
When the pasta is cooked to your liking. You are all done.
And there you have it.
Lunch or dinner in less than a half hour.
Perfect recipe, easy peasy and delicious.
recipe from my Aunt Lillian
1 T. olive oil
1/2 sweet onion, diced
1/2 green pepper, diced
4 oz. mushrooms, sliced
salt and pepper to taste
1 lb. ground meat, browned and drained or leftover meatloaf or meat cut into bite size pieces
1 (15 oz) can tomatoes with their juices
1 T. Italian Herb Paste
1/8 t. crushed red pepper
1 c. uncooked pasta, I used macaroni but any short cut pasta works
Saute vegetables, seasoned with salt and pepper, in olive oil in large skillet over med high heat. Add the meat, tomatoes with their juices, crushed pepper and herbs. Stir to combine. Add the pasta, stir to coat. Cover and continue to cook on a low boil for 15-20 minutes, stirring occasionally, until pasta is to desired tenderness. Print Recipe