Grandpa's Goulash Recipe
This is a family favorite from long ago, and still brings happy faces to the table. Even my young nephew (who typically hates vegetables) will smack his lips. This recipe makes a lot, so plan to freeze, or can, the leftovers. I usually make a double batch, then freeze the remainder in a combination of meal size, and single serve, food saver bags. Also very easy to halve.
Prep time: | American |
Cook time: | Servings: 1 |
Goes Well With: cornbread, crackers, warm rolls
Ingredients
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Directions
- Brown ground beef and sausage, and drain fat.
- Place meats in a large pot (I use a stock pot) and add remaining ingredients, including juices from the cans.
- Cover and allow to simmer for half an hour. If you don't like your peppers and onions to still have a little crunch then simmer until veggies are tender.
- It's great severed with warm cornbread, but can easily stand alone.