Goulash

Last week I posted Coleen's Hungarian Goulash, which by the way was amazing, and last night I made the version of goulash I grew up with. It's none to pretty, but sure hits the spot! We always had the big goulash controversy when I was growing up. One of my parents likes the onions and peppers crisp tender, the other soft and mushy. The controversy was with which parent was going to get to cook the goulash. My dad didn't cook often, but it was always a treat when he did. My dad's a great cook. I can admit he's a better cook than my mom because she doesn't get on the computer and will never know! I always loved eating goulash (I liked both mom and dads version) and my family always enjoys it too. It was very hard to write the recipe for it because I always just throw things in. Is this the way you make goulash? I love the fact this recipe can very easily be stretched by adding more noodles and tomatoes. It's also very inexpensive at about 75 cents per serving.

Today Makayla's having her Professional Party at school. She had to dress like the career she wants to be. She picked Miss America. This is her at the bus stop this morning. I hope the dress makes it all day because I'm the one who did all the alterations on it!

GOULASH
1 lb ground beef

1 onion, cut in half and sliced

1 green bell pepper, sliced

1 28 oz. can of diced tomatoes, undrained

1/2 bag cooked egg noodles

salt and pepper

Brown ground beef, seasoning with salt and pepper. Drain and set aside. In same pan saute onion and peppers to desired consistency (I like the peppers to still have a little bite to them) in a very small amount of the fat left from the ground beef. When peppers and onions reach desired consistency add your ground beef back in. Dump in tomatoes and bring to a boil. Stir in noodles and season to taste.