Goulash!

We have lived in Iowa for seven years now and, until now, I haven't made goulash. I *love* goulash. So why haven't I made it? Because my dear husband said he didn't like it. My dear husband who claims not to be picky. Yeah. I made it while we lived in Utah because he worked 6pm to 6am and rarely had time to eat anything more than a bag of chips. He's been on days since we moved, so I try to accommodate. But, enough was enough!

I never liked goulash as a kid. What my mom called goulash, anyway. Macaroni and hamburger with stewed tomatoes and tomato sauce. I loved my mom, don't get me wrong, but cooking wasn't her thing. She hated cooking, but did it because she was wife and mom, and she considered it her job not to let us starve. I learned to cook early in self defense!

My goulash starts a bit differently than most. I found a recipe online about fifteen years ago that had you cook the pasta in tomato juice rather than water. Makes ALL the difference! I lost that recipe long ago, but remember that part. This way, the tomato flavor is IN the macaroni, not just on it. The flavor is much richer. This makes a big pot, so feel free to halve it!

Oh, and Mr I Don't Like Goulash? Ate two helpings.

Goulash

2 lbs lean ground beef

16 oz uncooked macaroni

1 can corn, drained (frozen may be used, thaw first)

1 large can tomatoes (stewed, diced, whole, whatever you like), undrained

46 oz tomato juice (V8 may be used if you like)

1 large onion, chopped

2 T paprika

1 t salt

1 t black pepper

1/2 t garlic powder (NOT garlic salt!)

1/2 t onion powder (NOT onion salt!)

In a large skillet, cook beef and onions. Drain and rinse. Set aside.

In a large pot, heat tomato juice and macaroni over medium high heat. Add tomatoes, corn, and seasonings. Stir often to prevent the pasta from sticking to the bottom of the pan. The macaroni will absorb most of the juice as it cooks.

When the pasta is tender, add the beef and onions. Turn heat to medium low, stirring often, until beef and onions are hot.

Serve with a sprinkle of cheddar cheese on top.

Beef Tips

OK, I have pictures this time! Picked up some tri tip steak for cheap.  It was on its sell-by date, so they had it marked down, and I'm all for saving money!  Which is also why, rather than using it as steak, I decided to get 2 meals out of it.  Tonight is beef tips, and the rest can stay in the freezer for a few days when I think I'll make some Oriental beef of some type.  Haven't yet found a recipe I like as much as my old tried and true...and VERY sweet...recipe.  May have to experiment on my own.

Anyway!  Usually, when I make a recipe for the first time, I follow the directions pretty closely, but this time, not so much.  Some of the steps seemed silly and after tasting the meat, it was a little bland, so...yeah.


Beef Tips

1 1/2 lbs. cubed beef (the type doesn't matter as they simmer long enough to tenderize any cut)
1 T garlic powder
1 T. onion powder (I was out so I used dried minced)
1/4 C. red wine, divided (optional)
3 C. water
1 T. beef bouillon or 3 cubes
3 T. Worcestershire sauce
salt and pepper to taste
3-4 T. cornstarch
3-4 T. water
Hot buttery egg noodles

Season meat with garlic and onion powders.  Brown in a large skillet with 1/8 C. wine until cooked through.

Add water, bouillon, onions, Worcestershire sauce, salt and pepper.  Simmer over medium heat 45-60 minutes, or until meat is very tender.
Combine water and cornstarch and stir until cornstarch is dissolved.  Add slowly to skillet while stirring.  Bring skillet to a boil, boil about a minute then turn heat off and allow to cool slightly so it thickens.
Serve over egg noodles.