Tuesday, June 24, 2008
--Mom’s Skillet Goulash
Mom’s Skillet Goulash
Pillsbury Complete Cook Book Copyright 2000, 2006
8 oz. 2 ½ cups uncooked rotini I used Smart Taste and added more pasta
1 lb. ground beef I used 1 1/2 pounds
1½ cup chopped celery
1 cup chopped onion
2 (14.5 or 16 –oz.) cans whole tomatoes, undrained, cut up
1 (10 ¾ oz.) can condensed tomato soup I used the lower-sodium version
1 teaspoon dried basil leaves
½ teaspoon salt
½ teaspoon pepper
1. Cook rotini to desired doneness as directed on package. Drain.
2. Meanwhile, in large saucepan or Dutch oven, combine ground beef, celery and onions. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
3. Add cooked rotini and all remaining ingredients; mix well. Cook 10 to 15 minutes or until thoroughly heated, stirring occasionally.
Yields 6 1 1/3 cup servings. Per serving: 370 cal, 12g fat, 45mg chol, 750 mg sodium, 45g carbs, 4g fiber, 20g protein
Goulash (the non-Hungarian variety) is a typical dish in this area yet not one that I have personal experience with. Sure, I've eaten and made many similar dishes but I usually add cheese, which isn't usually included in hamburger goulash. We probably eat way more cheese than we should so this was a nice change and it went over well. I only had a larger portion of ground beef in the freezer so I added an entire box of pasta and I was able to stick a nice portion in the freezer, along with putting aside a smaller portion for lunch today.
I might not blog everyday this week. I'm running out of steam. I had recipes planned but I'm just too preoccupied with thoughts of how this having a baby thing ends. Ignorance was bliss the first time around.
Yesterday Randi asked if I had ever posted a picture of all my cookbooks. I did, about 1 1/2 -2 years ago:
But, that was then, before I discovered my cookbook guy - I have an entire other bookshelf filled now and then some. I'll have to get more pictures.