Goulash/Goodman Special
Other than tacos, this is the most memorable of your mother’s creations. No other dish was served as often and it remains an all-time favorite. This original is Italian. If you want Mexican, use cumin, coriander and chili instead of the Italian spices. Or try Asian versions.
4 servings
| 1 pound | elbow macaroni, cooked |
| 1 | onion, minced |
| 2 cloves | garlic, chopped fine |
| 2 teaspoons | oregano |
| 2 teaspoons | thyme |
| 1/2 teaspoon | pepper |
| 1 | 28 oz. canned plum tomatoes |
| 1 | 6 oz. can tomato paste |
| 1 1/2 lb. | ground meat (20-25% fat) |
| 2 teaspoons | basil |
| 2 tablespoons | olive oil |
| 2 teaspoons | salt |
Steps:
- Over medium heat in a 12” sauté pan, sauté onion and garlic until translucent, about 4 minutes.
- Add beef and brown, about 10 minutes.
- Add tomatoes, tomato paste, oregano, basil, thyme, salt and pepper. Simmer for 10 minutes breaking up tomatoes.
- Add macaroni. Stir and simmer covered for 10 to 15 minutes. Adjust seasoning and serve.