| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Bacon drippings |
| 2 |
lg |
Onions; chopped |
| 2 |
|
Green peppers; chopped |
| 1/4 |
lb |
Mushrooms; sliced thin |
| 3/4 |
lb |
Lean ground beef |
| 1/4 |
lb |
Ground pork or sausage meat |
| 1 |
tb |
Chili powder |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Canned tomatoes |
| 1/2 |
lb |
Shell or elbow macaroni; cooked and drained well |
INSTRUCTIONS
This is the recipe we like for goulash made with hamburger, from the Grass
Roots Cookbook.
Heat bacon drippings in large Dutch oven type pan, add onions and green
peppers and stir fry about 5 minutes until limp. Add mushrooms and stir fry
about 5 minutes longer. Add beef and pork or sausage. Cook about 5 minutes,
just until no longer pink, breaking up clumps. Blend in chili powder, salt
and pepper.
Add tomatoes and simmer, uncovered, about 3/4 to 1 hour until slightly
thickened. Mix in drained macaroni and spoon into 2 1/2 qt. casserole. Bake
at 350 stirring occasionally about 45 minutes or until sauce is no longer
soupy and flavors are blended.
* I use mild Italian sausage rather than the ground pork. This freezes
well.
Posted to TNT Recipes Digest, Vol 01, Nr 928 by "conklin"
<conklin@goplay.com> on Jan 11, 1998
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