Hot and Spicy Goulash Recipe
Cooking for your family can be a chore. And, cooking the same thing all the time can get very boring. Even if you are cooking for one or two people, this recipe is great for a change of pace.
1.5 to 2 pounds ground beef (or other ground meat of your choice)
1 large can tomato sauce (approx. 29 ounces)
1 large can tomato chunks (approx. 29 ounces)
2 small or 1 large can mushroom pieces, drained (optional)
1 small onion, chopped (I use minced dried onions. It's easier)
1 box or bag pasta (approx 14.5 ounces)
Italian spices to taste (thyme, oregano, marjoram, parsley, etc.)
Sweet peppers, chopped (I use bell peppers and sweet banana peppers)
Hot peppers, chopped (I usually use at least 2 large jalapenos, 1 large hot banana pepper, and some cayenne powder. Use what you prefer to get the hot, spicy flavor)
Combine all the ingredients, except the ground meat, in a large stock pot. Rinse out both cans from the tomatoes and add the water to your recipe (2 cans of water, total). Put this on a back burner to get it started, use low heat setting.
Brown the ground meat in a skillet and drain any fat. Slowly add this to the rest of the ingredients. Put the stock pot onto your front burner and turn to a medium heat. Be sure to stir frequently so it does not boil over or stick to the bottom. Stew these ingredients together for at least 30 minutes. The longer you cook them, the better the final product will taste.
Be sure there is plenty of liquid left for the pasta. About 20 minutes before you want to eat, add your pasta. It will cook slower than if you were boiling it separately. But, you want it to soak up the lovely flavors of your spices and other ingredients. Stir this quite frequently until the pasta is done. Remove from the heat and serve. Leftovers can be put into the refrigerator in sealed containers and used later for another meal at home. Or, you can take them to work for a lunch your co-workers will be immensely envious of.