Author
Midge Robertson
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pound | Round Steak or Ground Beef |
| 1 small-medium | Onion, chopped |
| To Taste | Salt, Pepper, Parsley |
| 2 tablespoons | Worcestershire Sauce |
| 1 (15 ounce) can | Tomato Sauce |
| 1/3 can | Water (using the tomato sauce can) |
| Optional Add-ins: | |
| As Needed | Kidney Beans or Pinto Beans |
| As Needed | Green Chile |
| As Needed | Noodles |
| As Needed | Cheese |
Instructions
- In a large pot or skillet, brown the meat and onions.
- Add the other ingredients (salt, pepper, parsley, Worcestershire sauce, tomato sauce, and water).
- Cook for 45 minutes on low heat.
Note
This recipe is very customizable:
- Beans/Chile: You can add kidney beans, pinto beans, or even green chile.
- Noodles: If you add noodles, add them dry along with the other ingredients and let them cook for the full 45 minutes.
- Baked Version: You can also top this with cheese, but if you do, the author recommends transferring the goulash to a glass or ceramic baking dish first, as “Cheese sticks to metal and is difficult to get off.”
