Beef Stew

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When I cook my lovely mother, think crusts flaky, cakes, cinnamon rolls and delicious stew Anderson. I learned that the stew was originally in Hungary, but our ancestors came from Denmark and Scotland. So why goulash? Now, Americans liked too, have made this dish delicious and suitable to their taste. Anderson is usually put meat stew beef stew, which was used in Hungary, probably because of the cost. I remember the smell He is cooking on the stove to the aroma of onions and tomatoes.

Whenever I get bored or mother wanted to make a quick and easy meal, I goulash. My husband initially that Polynesian was a strange food, but he learned to appreciate and even require from time to time.

Here is the recipe my mother's goulash

2.1 teaspoon salt
1 tablespoon oil
1 pound ground beef
1 onion, diced
02:01 cup diced red pepper (optional)

Brown FieldBeef oil> with onions and peppers, is out of pink and onion is transparent (drain fat) add

tomato sauce
1 can diced tomatoes
1 cup water
1 teaspoon teaspoon garlic salt
1 teaspoon black pepper
1 1 / 2 teaspoon chili powder
Basic 1.8 teaspoons of leaves (optional)
1.8 teaspoon marjoram leaves (optional)
1.8 V. teaspoon oregano (optional)

Boil for 30-40 minutes.

Cook pasta or noodles in salted waterwater flow and make sure (they are not overcooked or springs will when mixed with the sauce. Add pasta to sauce and simmer for 10 minutes.

If desired, sprinkle with Parmesan. This recipe can be used for 4:06

In addition to pumpkin pie and cinnamon rolls, is the ultimate comfort food for me.

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