I absolutely love my Rachel Ray cookware and use it almost every day! – Terry
This dish remains to be one of my friends and husband’s favorites! It’s just good old comfort food, like Mom used to make. I can remember when I was young (and ground beef was super cheap!), this was a go to dish for it’s simplicity, low cost and would feed the entire family for under 5 bucks. How times have changed!!
- 1 pound ground meat (OR none at all for Vegetarian Version)
- Can use Ground beef (sirloin, round or chuck), Ground Venison, or Ground Turkey
- 1 T. canola oil
- 1 large yellow onion, peeled and cut into eighths
- 1 large green pepper, seeded and cut in 1 inch pieces
- 1 clove garlic, minced
- 1-28 oz. can chopped, canned tomatoes
- 1 cup beef or vegetable stock, or 1 beef or vegetable bouillon cube dissolved in 1 cup hot water
- ½ cup vegetable (V-8) or tomato juice
- 1 tsp.Worcestershire sauce
- ½ tsp oregano
- ½ tsp paprika
- ⅛ tsp black pepper
- ½ tsp sugar (optional)
- 12 ounces egg noodles or elbow macaroni
- In skillet brown whatever meat you are using until no pink remains. Skip this step if you are making the vegetarian version. Drain and keep warm.
- In same skillet, over medium high heat, add 1 T. canola oil, add onion and green pepper, stir often and cook until almost done. This will take about 15 minutes. Add garlic and stir once, then add tomatoes, stock, V-8 juice, Worcestershire sauce, oregano, paprika pepper and sugar, if using. Bring to a boil, reduce heat and simmer, uncovered, for 10 or 15 minutes. Add ground meat back to skillet and cook for another 10 minutes. In the meantime cook noodles or macaroni in stock pot according to package directions.
- Serve goulash over hot egg noodles or macaroni. Optional - start out with a nice salad, bread, garlic bread, or bread sticks, or a side of sauteed zucchini.