Holy hops! I'm a bit caught up in alliteration right now. Sorry about that. My husband is French Canadian and English. I am English and German. But if we didn't know better, we'd think there was a little Italian and Hungarian in there. We love this beef and pasta dish that our families always called goulash. I guess a little was lost in the interpretation of the old world recipes. Still, it is a favorite, whatever it's called.
Wagner Style Goulash
1/2 lb fresh pasta (The Pasta Shoppe)
1 lb ground beef (Maple Avenue Farms)
1 chopped onion
1 chopped green pepper (or frozen chopped pepper)
1 qt marina sauce (The Pasta Shoppe)
Salt, Pepper
Paprika based spicy seasoning (I used Juanita's Soul Classics Rub)
While pasta is cooking, brown ground beef in skillet. Drain. Add onion and green pepper. Saute briefly, then add marina sauce, drained pasta (al dente), and seasonings. Cook slowly until flavors are blended or you can't stand waiting any longer.
Butter some Whispering Pines Bakery white bread and sprinkle with garlic powder - toast in the oven. Toss together some Fingerlakes Fresh Salad Bouquet greens, some cheese (here is some of my hop panir) and some salad dressing (Ramona's Sweet Italian).
Eat more than you should, then put the rest away for lunch tomorrow. Yumm.
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