Goulash

December already! Again already! How was your Thanksgiving? We had such a lovely time, and the older I get, the more I savor every opportunity to be together! It occurs to me that the holiday season (at least around my home) is heavy on the treats, so I thought maybe a recipe for a good main dish would be in order to start off the month right! Here’s another old family favorite from my childhood. I never see it on restaurant menus anymore, but that’s all the more reason to serve it at home!

Old Fashioned (American-Style) Goulash
(Makes about 12 cups)

1. In a large pot or frying pan, sauté together:
1 pound ground beef
1 chopped onion (How big? How much do you like onion?)
1 chopped red pepper (green, or whatever color you prefer)
8 oz. chopped mushrooms
1 tablespoon fresh, pressed garlic (or crushed garlic flakes)
1 teaspoon steak seasoning (I like Montreal, but suit yourself)
1 teaspoon seasoning salt (I use Lawry’s, but your favorite is fine)
1 teaspoon crushed oregano
1 teaspoon crushed basil (or some fresh, chopped leaves)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 bay leaf  2. When the meat is thoroughly cooked, add:
2 cups macaroni (I used cavatappi, but any type works fine)
1  28-oz can diced tomatoes
1 cup tomato paste or sauce (I used Prego 3-cheese spaghetti sauce)
1 can small, pitted black olives (6 oz. dry weight)
2 cups water  3. Press down the macaroni to make sure it’s immersed in the juice, cover the pan, and simmer, stirring occasionally, for about 20 minutes on medium/low  heat until the pasta has softened and absorbed the juice. 4. Serve with grated cheese (your favorite; I used “Italian 5-cheese”)  5. A tossed salad and some fresh fruit make for a healthy, satisfying supper on a cold winter’s night . . . or a warm summer night!

He hath made his wonderful works to be remembered: the Lord is gracious and full of compassion. He hath given meat unto them that fear him: he will ever be mindful of his covenant” (Psalm 111:4-5).