Anytime i want my mother’s yummy food preparation, I think of flaky pie crusts, yummy cinnamon rolls and Anderson Goulash. I possess learned that goulash had origins in Hungary, but our ancestors came up from Denmark and Ireland. So why goulash? Very well Americans liked it too, so they took this delightful dish and modified it to suit their own taste. Anderson goulash usually had ground meat rather than stew beef that utilized in Hungary, probably as a result of cost. I keep in mind smelling it cooking on the stove with the aromas of onions and tomatoes. guláš
Whenever I miss Mom or feel like making a fairly easy quick dish, I make goulash. My own Polynesian husband initially thought it was a quite strange food, but this individual learned to take pleasure from it and even requests it from time to time.
Therefore, this is my mother’s goulash recipe:
1/2 teaspoon sodium
1 tablespoon oil
you pound of ground meat
1 onion, diced
half of cup diced green tear gas (optional)
Brown the surface beef in the olive oil with onions and cayenne pepper until pink is absent and onion is translucent (drain extra grease) Put
one can tomato spices
1 can diced tomato vegetables
1 cup water
you teaspoon garlic salt to style
1 teaspoon dark self defense
1/2 tablespoon chili natural powder
1/8 tablespoon basic leaves (optional)
1/8 teaspoon marjoram leaves (optional)
1/8 teaspoon oregano (optional)
Simmer for 30 to 40 minutes.
Cook the macaroni or egg noodles in boiling salted drinking water and drain (make sure they are not overcooked or they will get mushy when you increase the sauce. Add the macaroni to the spices and simmer for twelve more minutes.