|
|
Rachel's Ghoulash
1 lb of hamburger or ground turkey
1 small clove, thinly sliced garlic
1 small finely chopped onion
1 box (1 lb) elbow macaroni
1 large can whole tomatoes (or 1 quart canned whole tomatoes)
1 can plain tomato sauce or juice (or 1 pint canned tomato juice)
2 cans tomato paste
1 t. parsley
3 T. Italian seasoning (3 pts oregano + 2 parts basil + 1 part rosemary + 1 part sage)
1/2 t. celery seed or powdered celery seed (I prefer powdered, but it's hard to find in some areas)
1 T. onion flakes
2 chicken boullion cubes
1/2 t. garlic powder (or garlic salt)
1 t. butter or margarine
salt and pepper to taste
This article is copyrighted by Rachel Sanfordlyn Shreckengast of GetFrugal.com and WedFrugal.com
Brown meat with garlic and onions in a frying pan until completely cooked. In a stockpot (large soup pan), cook macaroni until it is almost tender. Drain water and add all tomato ingredients. Drain oil from meat and add meat to macaroni. Add spices/seasonings. Cook until mixture is slightly sticky in texture. Taste often to see if you need more spices/seasonings as they are largely a matter of personal taste with this particular recipe. This recipe serves six with leftovers and tastes wonderful if served with a small amount of "shaker cheese" (parmesan, romano, etc) on top. You can also serve this with buttered bread or garlic toast. Recipe time takes at least one hour (from preparation to final meal), but can take longer if you prefer to let the flavors mix. When I do this recipe, it takes 2 hours because I simmer for an hour to get a good meld of flavors. It's one of those recipes that is often requested by my family. Tomatoes that you can yourself taste best in this recipe (a much fresher taste) but canned (from the supermarket) will work almost as well.
Recipe Source: Rachel Sanfordlyn Shreckengast (created by experimenting in the kitchen)
|
Owner,