You can add this one to the Americanized list, if you wish.
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Gram's Boarding House Goulash
casserole-beef
2 tablespoons butter; melted
2 cloves garlic; minced
1 large onion; peeled & chopped
1 large green bell pepper; seeded & chopped
1 large yellow bell pepper; seeded & chopped
3/4 lb italian sausage, hot; browned & crumbled
3/4 lb italian sausage, sweet; browned & crumbled
1 1/2 lb ground beef; browned & crumbled
2 can (4 oz) mushroom stems and pieces; chopped
2 can (28 oz) italian tomatoes, peeled; coarsely chopped
2 can (6 oz) tomato paste
2 large fresh basil leaves
1-3 lb elbow macaroni; cooked al dente
Preparation:
In a large frying pan, melt butter, add garlic and onion and sauté until
onions are translucent. Add peppers, place a lid on frying pan and simmer
until peppers soften. Add the chopped mushrooms with juices and, removing
the frying pan lid, let cook down until most of the juices are gone. You
can use fresh mushrooms. Just add a bit of beef or chicken broth.
Meanwhile, coarsely chop the tomatoes into a large stock pot and add the
tomato paste, the basil leaves and the juice from one of the cans of
tomatoes (Hold the second can of juice in case the sauce needs to be
thinned). Then add the onion-pepper mixture and turn the heat under the
stock pot to medium low, stirring occasionally.
Remove casings from sausage and place in the large frying pan and brown,
breaking up with a spatula as it cooks. When the sausage is finished remove
with a slotted spoon and add to the tomato sauce in the stock pot. Drain
off all but 2 or 3 tablespoons of the sausage juices from the frying pan
and brown and crumble the ground beef in the same manner as the sausage.
When finished, pour the contents of the frying pan into the stock pot,
including the juices.
Let the stock pot simmer, stirring occasionally, for an hour or so to let
all the flavors blend. Cook the amount of pasta you want and mix into the
stock pot. I like mine a bit more hefty, so I usually use less pasta. Gram
used to use the pasta to "thin out" the goulash (ie. feed more people).
Note: I like Contadina for the tomatoes and paste. Bear with me on this.
I've been making it for years, but it has never been written down. I now
make it so I can freeze it into small portions for my lunches.
** Exported from Now You're Cooking! v5.73 **
enjoy!
wolfie