Tuesday, January 28, 2014


It got to the table before I remembered to take a picture.

So this might be called something different, but this is what my family calls it and it's rather delicious.....

...so now I'm sharing it with you.

It's pretty good, and pretty dang easy and if your meat isn't frozen; it can be mildly quick.


Side note: the most beautiful thing about ghoulash is that it's really easy to tailor it to specific tastes. We usually like it with a little more zing...so it gets cayenne pepper. But only a hint or else mouth flames.

So....here you are!

-16 ounces of elbow macaroni
-2 cans of diced tomatoes (plain; stewed and Italian kind of work as well)
-1 4 ounce can of mushrooms (stems and pieces) **very optional
-1 pound of Ground beef (I use venison but I know it's not an option for all)
-1/4 cup of diced onion
-2 teaspoons of Garlic Powder
-1/2 teaspoon of cayenne pepper

1. Cook ground beef (or venison) with onion and drain fat.
2. Cook elbow macaroni as described by packaging instructions.
3. Combine ground beef, tomatoes (DO NOT DRAIN THE TOMATOES), mushrooms, cayenne pepper, and garlic powder in a large sauce pan (you'll add the noodles to it, plan accordingly). Cook on very low heat for about ten minutes. (I usually cook this combination and the elbow macaroni at the same time.)
4. Add cooked elbow macaroni to the large sauce pan.
5. Simmer for about five minutes.
6. DONE.
I usually like to make corn bread with this, but it's a hearty winter meal.
Happy cooking!

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