Slumgullion Goulash Recipe

picture of required stuff
All the stuff you’ll need.   (Click for larger image)

picture of final product
The Final Products!   (Click for larger image)

Today, I’d like to share a cooking recipe with you, dear readers! I know this is very uncharacteristic of me, but, as I’ve warned in this blog’s charter – this blog is subject to “ANYTHING that’s of interest to me”!  I hate cooking and do very little of it, but there are a couple of things I do cook occasionally, including this version of Hungarian “slumgullion” (a.k.a. goulash) which my mom used to make & which I modified slightly to add a tad more spice (I like spicy food)!  This version takes 1/2 lb of ground beef, because I will take a pound of meat and split it to use the other half to make taco meat at the same time.  This way, I actually get 4 meals (2-3 servings of goulash & 6 tacos) out of a single cooking session!  Here’s what you’ll need:  NOTE: If you wish to make a full batch (1 lb of meat), just double everything, except that the 8oz can of tomato sauce will do.

  • (1) lb ground meat
  • (1) 8oz can of tomato sauce (6oz will do*)
  • (1) cup elbow noodles (or your preferred pasta)
  • Curry powder
  • Chili powder
  • ground Parsley leaves
  • Cumin (for taco mix only)
  • Salt
  • Pepper
  • (1) pot & (1) medium saucepan
  • (1) spatula
  • (1) tsp measuring spoon
  • (1) slotted spoon
  • 25-30 minutes

1)  Brown 1 lb ground meat. I add a tsp of salt and 1/2 cup of water right off the bat.
2)  Boil up a medium saucepan of water (for the pasta).
3)  Add 1 cup pasta to the boiling water while meat is browning.
4)  When all pinkness is gone, pour off the water from the meat to remove most of the fat.
5)  Split half of the meat off & set aside.
6)  Add 1/4 cup water to remaining meat along with your fav. taco seasoning (I use 1 tsp chili powder, 1 tsp of cumin, *1/3 of the tomato sauce & a healthy dash of pepper).
7)  Chop up well & Stir around until water boils off.
8)  Place (now completed) taco meat into container and serve or refrigerate.
9)  Put remaining meat (set aside in step 4) back in skillet and add: the remaining 2/3 of tomato sauce, 1 tsp chili powder, 1 tsp parsley leaves, 1 tsp salt, 1/2 tsp curry powder, a healthy dash of pepper, and, optionally, a healthy dash of Parmesan cheese; and chop up into small chunks.
10)  Slowly add the (now boiled) noodles via a slotted spoon into the mix, lower the heat to Warm, and stir in throughly.  While doing this, I usually immediately throw a can of green beans into the noodle pot while the burner’s still on & heat me up a side (shown)!
11)  Enjoy now or refrigerate for later!

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