Then I got on a spring cleaning kick...who knew expecting your baby home from college would do that??? I thought those emotions were only reserved for expectant moms!! LOL
The good news...our ENTIRE house has been cleaned top to bottom! Crown moulding, baseboards, windows, every single blind each freakin slat! carpets, counters, hardwood floors, you name it!
And while it feels REALLY good to have it all done, I have muscles that I did not know existed screaming for a massage ASAP!!!
As I mentioned, it has been raining. Well, that just might be an understatement...it has been pouring, for hours, no days! And, it is cool...I mean...we live in the south, 55 this time of year is COLD people!
So, hubby came up with a fantastic dish for an unseasonably cool spring evening. Goulash. Of course, he asked if I had ever had goulash before. Surely, this girl, who comes from a family of 6 (3 ravenous boys mind you) would have surely had goulash before! Ummm..."honey, do you mean Hamburger Helper?" I wish I had had a camera to capture his expression. Guess the two are not the same!
However, it was delicious! And, according to him...super easy to make yes, I am extremely spoiled I know.
Bobby's Goulash (yes, Bobby would be Paula's son)
2 lbs lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 Tbs Italian seasoning
3 bay leaves
3 Tbs soy sauce
1 Tbs House Seasoning, recipe follows
1 Tbs seasoned salt
2 C elbow macaroni, uncooked
In a Dutch oven (really is the key), saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place lide on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn the heat off, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.
1 C salt
1/4 C pepper
1/4 C garlic powder
Mix ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.
Enjoy with a dollop of sour cream. (on a side note-hubby and I think the leftovers would be realy good with a bit of bread crumbs and topped with some shredded cheese...bake until the cheese is golden brown).