Michelle's Monday Kitchen: Goulash

Welcome to the first edition of Michelle's Monday Kitchen.  I thought it would be fun to share a recipe a week with my faithful readers.

Cooking is something I really enjoy and I love exchanging recipes with family, friends and other bloggers.  I hope you find something here to give a try and that your family enjoys!

Today I'm sharing my mom's recipe for Goulash (with a couple modifications).  This was always a family favorite when I was growing up and now my family enjoys it as well.

Ingredients:

1 - 2 lbs. of Ground Beef

1 med. Green Pepper, diced

1 small Onion, diced

3 - 4 stalks of Celery, diced

3 - 4 cloves of Garlic, minced

1 box of Large Elbow Macaroni

1 lg. can of V8 Juice (I use generic)

1 - 8 oz. can of Tomato Sauce

1 - 29 oz. can Diced Tomatoes, undrained

Salt and Pepper, to taste

In a large skillet, brown the ground beef and garlic (my mom does not use garlic).

Half way through the browning process, add the trinity (green peppers, onion and celery).

Continue cooking until the vegetables are tender crisp and the meat is no longer pink.  Drain and set aside.

While meat and veggies are browning, in a large soup pot cook the pasta according to the package directions.  I always add 1 cap full of olive oil and a dash of salt to the pasta water.  Drain pasta and return to pot.

Add meat and veggies to the pasta and stir.

Pour in the tomato sauce and V8 juice.  (If using diced tomatoes, add them now.  I omit them for my husband.  Occasionally I add fresh diced tomatoes, this he likes!)

Stir to combine and simmer on medium-low for 20 to 30 minutes.  Be sure to stir frequently to prevent any scorching.

Simmer until the Goulash has thickened and is well combined.  Serve with a dash of Texas Pete Hot Sauce (hot sauce is something my family has added) and bread and butter.