Goulash

Goulash originally came from Hungry.  I’ll let Wikipedia tell the tail on traditional goulash. It has, nevertheless, in many shapes and forms, made its way around the world.

The dish is simple to make and delicious. Like so many recipes, the ingredients can be altered according to your taste. This hold true especially for the spices. Try to make sure you use a fairly lean ground beef as you will end up with quite a bit of excess fat. If you have a bit of extra time, you might want to consider making your stewed tomatoes from scratch. Any type of stewed tomatoes will do, however. You can use just about any type of noodle in goulash but elbow noodles are traditional and work the best. The last stage of cooking calls for 20 minutes or until the noodles are tender. This in entirely up to you, however. If you want a thicker, dryer consistency allow it to simmer for an additional 5 to 10 minutes.

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1. Add a bit of cooking oil to a preheated pan. Place the beef in and fry it over medium high heat until it begins to turn brown.
2. Add in the onions and garlic. Stir and fry them until they are soft and fragrant- about 2 or 3 minutes.
3. Pour in the water and the stewed tomatoes. Add in the paprika, chili powder, soy sauce, worcestershire sauce, tomato paste, fresh basil, and ground pepper. Stir it until everything is well incorporated. Bring it to a slight boil and add in the bay leaves. Place a lid on and allow it to simmer over low heat for 20 – 25 minutes.
4. Place in the macaroni noodles. Stir it until the noodles are well mixed in. Place the lid back on and allow it to simmer over low heat for an additional 20 minutes until the noodles are tender and the mixture has thickened.
5. Serve and enjoy your goulash.