Grandmas Goulash… quick, easy and oh so good!

Grandmas Goulash, not Grandma’s Goulash… My recipe is a combination of both of my grandma’s recipes, one of them used tomato sauce and the other used tomato paste. It’s the tomato paste that gives it the great flavor (well that and the parmesan!)… I use lean ground sirloin (the leanest) or ground round (the next leanest) and it works perfectly. This is one of those meals that tastes even better the next day… try it, I just know you will LOVE it! Goulash is one of those quick meals that is the ultimate in comfort food! Comfort food doesn’t always have to be unhealthy…

Start by chopping one onion (however much you like, or none if you prefer)… Add a little olive oil to a large skillet (or large pan if you don’t have a saucepan large enough to cook everything in).

Add 1 pound of ground sirloin (or other hamburger), and cook until done. Drain off excess fat.

Add 1-15 oz. can of tomato sauce, about 1 cup of water, 1 can of tomato paste, salt and pepper to taste. If it gets too thick add a little more water.

Simmer (not boil, just until you see little bubbles on the edges) for one hour on low. I usually have the lid cracked so all the liquid doesn’t evaporate.

After the meat sauce has simmered for about 30 minutes, turn on a large pot of water to boil the 2 cups of elbow macaroni. Follow package direction for the macaroni noodles (or similar shape, can also use egg noodles if you prefer) until done. Drain, and add to meat sauce. Give it a good stir.

Now it’s ready to dish up! Add a veggie and/or a salad and you’ve got one great meal! Click HERE to print the recipe…

GRANDMAS GOULASH

Brown 1 pound Ground Sirloin (or ground round, etc.) in a large saucepan, drain any excess fat.

Add 1 diced Onion, cook until hamburger is done and onion is tender.

To the meat add: 1-15 oz. can of Tomato Sauce, 1 cup Water, 1 can Tomato Paste and Salt & Pepper to taste.

Simmer 1 hour.

Cook 2 cups of elbow macaroni as directed on package. Drain and add to meat mixture. 

Serve with Parmesan Cheese

Note: You can also add a little cheese and bake it the next day to change it a little. My preference is to leave it as is, you just can’t beat it!

Catch you back here tomorrow!

A nice warm bowl of comfort food… Cooking Light’s highly rated BAKED POTATO SOUP

Cooking Light's Baked Potato Soup

Sometimes I just want a nice hot bowl of comfort food. This is the ticket. It’s one of the best soup recipes from Cooking Light magazine. The taste is out of this world. It’s not terribly time consuming to make. The last time I made this soup I baked the potatoes while I had the oven on for a meal the day before, so it was quite fast to throw together. This is one of those recipes that makes your eyes roll back in your head, ha ha… too tasty! Trust me, you will love it. The only the I did differently is add more milk and a wee bit less flour so it would be quite so thick. I think the essential part of the soup is adding cheese (I used 2% Cracker Barrel Extra Sharp), crumbled CRISPY bacon and green onions (or chives). Let me know how you like it! Trust me, it’s a winner… Copied from MyRecipes.com…

Print

Baked Potato Soup

Ingredients

  • 4 baking potatoes (about 2 1/2 pounds)
  • 2/3 cup all-purpose flour (about 3 ounces)
  • 6 cups 2% reduced-fat milk
  • 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled
  • Cracked black pepper (optional)

Preparation

  • Preheat oven to 400°.
  • Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
  • Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
  • Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Ann Taylor Pittman, Cooking Light
SEPTEMBER 2007

Nutritional Information

Amount per serving

  • Calories: 329
  • Calories from fat: 30%
  • Fat: 10.8g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.6g
  • Carbohydrate: 44.5g
  • Fiber: 2.8g
  • Cholesterol: 38mg
  • Iron: 1.1mg
  • Sodium: 587mg
  • Calcium: 407mg
Catch you back here tomorrow!

Ginny’s Everyday Meatloaf Recipe…

Sometimes a good comfort food meal can do wonders. I’m thinking of making this recipe one day this week… haven’t had it in quite some time… a GREAT recipe for meatloaf with a super tasty sauce on top, an all time favorite! Sometimes I’ll make it half the size, but keep the same amount of sauce.

Ginny is the lady that lived next door when we were growing up. She had girls my age and around my age (HI DAWN, JACKIE, LINDA, LAURA, GINNY!!) and I had the absolute best time with them. With summer nights spent sleeping on their wonderful screened in porch, making dinner most nights, we just had the best time… and shhhh, keep it a secret, here’s the recipe!

GINNY’S EVERYDAY MEATLOAF

Meatloaf Ingredients:

2/3 cup bread crumbs

1 cup milk

1  1/2 pounds ground beef (nowdays I use the lean stuff)

2 beaten eggs

1/4 cup onion

1 teaspoon salt

1/2 teaspoon sage

dash of pepper

Topping Ingredients:

3 Tablespoons brown sugar

1/4 cup ketchup

1/4 teaspoon nutmeg

1 teaspoon dry mustard

SOAK the breadcrumbs in the milk. ADD the ground beef, eggs, onion, salt, sage and pepper. Form into a loaf and put in an 8″ (I spray with canola oil) loaf pan. BAKE at 350 degrees F for 45 minutes+ (or until almost done – internal temp 160F)

Then I spoon off any fat, and spread on the ketchup mixture topping. Bake 10 more minutes (check temp again), and let rest for 10 minutes before slicing.

You won’t believe how good this is! Trust me… extra tasty with mashed potatoes and some sauteed fresh spinach with olive oil, garlic and lemon!