Goulash

Goulash

It's hard to write a recipe for goulash because a LOT of my method is opening the cupboard and dumping whatever is there! Feel free to adjust this according to your tastes!

GOULASH

1 # lean hamburger

1 can diced tomatoes, whatever variety you have

1 small can tomato sauce

1 t dried minced onion

1/2 t garlic powder

1 t basil

1 t oregano

1 t dill weed

1/2 t hot chili powder

1/4 t cayenne

Salt and pepper to taste

1 # dry pasta. I used shells and rotini because I had about a half pound of each.

In a large heavy skillet, brown and crumble the burger. Add tomatoes and sauce--rinse the cans and add that water, too. Add spices. Simmer until it's boiling and add the dry pasta. Stir to cover the pasta and put a lid or heavy foil over the pan. Cook at a simmer, stirring occasionally and adding a cup or two of water as needed, for about 30 minutes or until the pasta is done. The longer it simmers, the more the flavors will meld.

Leftovers will only get better tomorrow!