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Lucy used to serve this on Sunday Nights in the middle of our backgammon tournaments. (Oh how she hated it when Edna won!). Her cook always had the night off and maybe this was the only thing Lucy knew how to make, I'm not sure. But it always hit the spot! She served it with garlic bread and red chianti wine. For dessert she always brought out a tray of fresh fruit and cheeses.
LUCY'S GOULASH
2 lbs of lean ground round
1 bunch of green onions (scallions) chopped fine
1 teaspoon of minced garlic
1 large green pepper chopped fine
1 large can solid pack tomatoes with juice
8 ounces egg noodles
salt and pepper and accent to taste
Brown meat using a little butter or oil, add onions, garlic and peppers. Saute until none of the meat is red. Reduce heat to very low, add canned tomatoes and stir together, simmer covered for one hour.
At the one hour mark, cook 8 ounces of egg noodles according to package directions, do not overcook. Strain noodles with cold water then add noodles to meat mixture, stirring to blend. Heat together about 20 minutes on low heat. |
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