Grandma Gregory's Goulash

 

Goulash is a relative name.  There are lots of things that I've heard called goulash.  "What's in that pan?"  I would ask.  "Goulash," was the response.  I would start to get excited, because I love goulash.  When I fix it, I make a big pot, and I can eat the leftovers for days.  I like it hot; I like it cold; I like it in the pot, nine days old.

However, my excitement would soon diminish.  I guess I'm a goulash snob.  There's only one way that I like it, and that's Grandma's way.  So, here is the "right" way to make a delicious pot of goulash.  It's pretty easy too!

1. Brown a pound of ground beef.  Drain the grease off of it.  (If you like, you can add just a few pieces of chopped onion for flavor.)  

2. While the hamburger is browning, boil a pot of water.  When the water starts boiling, add a box of pasta.  (Most people use Macaroni noodles.  I, however, really enjoy rotinni, but it all depends on my mood.)  Cook the pasta until it is soft, and then drain off the water.

3.  Mix the beef and cooked pasta in the pasta pot.  Add tomato juice.  (Here is where one of the big mistakes is made in goulash, in my snobish opinion.)  I think that the only way for the goulash to be is runny, like soup.  I always use at least half of my 46 oz can of tomato juice.  I save the rest of the juice, because as you reheat the goulash on other days, it starts to get dry.  I add the extra juice then.

4. Turn the heat to a medium level. Add salt and pepper to taste, and mix while the goulash heats up.  (The second atrocity against this dish is sugar.  Many people add this to their goulash to give it a sweet taste.  Blah!   Dessert is supposed to be sweet, not the main course.) 

So, there you go, a quick and easy recipe that ends in a delicious dish.