Description

Goulash was a staple around the days of the Depression. It was economical and made a lot. You can make this dish with ground beef or take it up a notch with boneless blade roast.

Ingredients

• 3 slices bacon, chopped
• 1 lb. stewing beef, like boneless blade roast, cut into 1/2 inch pieces (ground beef may also be used)
• 1 large onion, peeled and sliced
• 1 green pepper, seeded and cut into slices
• 4 garlic cloves, crushed or garlic powder, to taste
• 1 t. thyme leaves
• 2 T. Italian seasoning
• 2 bay leaves
• 28 oz. can diced or whole plum tomatoes
• 4 c. beef stock or broth
• salt, to taste
• freshly ground black pepper, to taste
• 2 c. pasta, uncooked (your favorite)

Steps

1. In a large heavy skillet set over medium-high heat, fry bacon until crisp. Remove bacon with a slotted spoon; set aside. Pour off excess bacon fat; brown meat, green peppers and onions.
2. Add the stock/broth, tomatoes, bacon, garlic cloves, thyme, Italian seasoning and bay leaves. Salt and pepper to taste.
3. Stir to mix everything together; cover and cook for 25 minutes.