Saturday, July 9, 2011

Goulash

Hello friends! I'm Anna, I will be guest starring on this blog in Julie's absence. I'll give you a quick introduction and then we'll get down to what everyone's waiting for, food! Mary and I used to be roommates at Southern Virginia University, but now I'm at Brigham Young University studying Dietetics. I love cooking and baking, etc, my apartment is always filled with an abundance of food as Mary probably recalls from her trip to Utah. Well then, let's get down to business!
Harry Potter and the Goblet of Fire, Chapter 23
"Harry snorted into his plate of
goulash." (Rowling 418).
So, what is goulash? It sounds pretty weird, but you may have had it before at a chili cook-off or something. It's a Hungarian one-pot dish, similar to chili. I'm doing a Mexican variation because I like Mexican food, so there.

Mexican-Style Goulas
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  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup fresh or frozen corn
  • 1/2 cup water
  • 1 1/4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup uncooked elbow macaroni
  • 2/3 cup shredded reduced-fat Cheddar cheese
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni, (yes, put the uncooked noodles in the pot with everything else). Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.
Here is the link for normal goulash if you don't want Mexican: http://allrecipes.com/recipe/Classic-Goulash/Detail.aspx?prop31=3

1 comment:

Amateur Cook said...

I'll take it any way it comes! I love eating the stuff. Wouldn't mind a bowl of this right now.