Goulash

This was my mother-in-law’s favorite recipe and Hubby’s favorite dish. I’ve changed it just a little (improved it, actually) and Hubby still loves it, so it’s okay. (I just wasn’t dumb enough to tell my mother-in-law I had improved her recipe!) I also vary the ingredients occasionally, so feel free.

2 cups dry pasta (macaroni, flat noodles, your choice)

2 lbs. ground beef (I use ground sirloin)

1 onion, chopped

1 green pepper, chopped

3 cloves garlic, minced

1 Tbls. Worcestershire sauce

2 15-oz cans tomato sauce

1 15-oz can petite diced tomatoes

2/3 c. brown sugar

3 tsp. oregano (or Italian seasoning)

2 tsp. salt

½ tsp. black pepper

Brown the ground beef while cooking the pasta in a large pot of boiling water. Drain pasta and add beef and all remaining ingredients to the pasta. Simmer on low for a couple of hours and stir occasionally.

The brown sugar removes the acidic tomato taste and doesn’t add as much sweet to the meal as you might expect. I usually make this a day ahead of time because the flavors improve overnight. It also freezes well and is handy to have on hand on those nights when I have no idea what to make for supper.