George's New World Goulash

We've called this 'new world' goulash, because George has combined the old world techniques of goulash with the zip of chili.

• 2 pounds ground beef
• 2 pounds onions, roughly chopped
• 3 large cans tomatoes, whole, sauce, or puree
• 1 large can 'pork and' beans
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon cloves
• 1 teaspoon ginger
• 2-4 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound egg noodles (optional)

METHOD

Brown ground beef in a large skillet over medium heat. Onions may be added now or added with tomatoes. When meat is browned, set aside to cool. Drain when cool.

Put tomatoes in a large kettle, over medium heat, rinse can and add about a can of water. Add vinegar, sugar, cloves, ginger, bay leaves, salt and pepper. Add onions if you didn't brown them with beef. Add drained beef.

Bring mixture to a boil. When boiling, lover heat to a simmer. Cook for one hour. Add beans and simmer, stirring to prevent beans from sticking until beans are heated through, about 15 minutes.

Add noodles if you wish. They will thicken mixture if it is too thin. If a rich consistency, add 3/4 cup water, return to the boil and drop in noodles.

This gets better after it sits a day or so, you can use it for several meals.

Contributor: George Dvorak

Pork and beans: George asks "is there really any pork in them?" but likes the subtle flavor they add. He also tells us that sugar is necessary, cloves require care, and ginger can be liberal.

 

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