Saturday, November 16, 2013

Goulash to share

My mom's group makes meals for each other when someone has a baby.  I love that they do this.  When Jack was born it was so nice to have someone bringing over dinner for us for a couple of weeks. Life is crazy with a toddler and a newborn and having dinner delivered took a big weight off of my shoulders.  

This week I had the chance to cook for one of our moms who just had her 4th child.  I am sure she is really busy so I wanted to make a dish that would not only satisfy her hungry family but would also give her some left overs for a couple of days.  I decided to make goulash.  

Who doesn't like goulash? I mean it is simple but oh so, tasty.  It is a dish that I remember my mom making when I was a child.  So, I was on the search for a recipe that was easy and simple and well, tasted like my moms.  

I came across the Paula Deen recipe and it was exactly what I wanted.  I made a double batch and kept some for us.  This make a HUGE amount.  I really could have just make a single batch and still had enough for both my family and the family I was cooking for.

1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3   bay leaves
2 tablespoons Italian seasoning
2   (15-ounce) cans diced tomatoes
2   (15-ounce) cans tomato sauce
3 cups water
3   cloves garlic, chopped
2   large onion, chopped
2 lbs lean ground beef
1 tablespoon season salt
2 cups elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. 

I served this with a salad, crescent rolls and for desert, brownies and strawberries.  I could eat this for days, and with the amount I made I probably will be.  

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