Cook noodles, drain.
Add tomato sauce.
Cook hamburger and onion, drain.
Mix into noodles.
Add chili powder, salt and pepper to taste.
Let simmer, but not too long, you don't want it mushy.
We grate cheese on top of each bowl sometimes.
Saute onion in margarine.
Blend in flour, sugar, salt, pepper, garlic and oregano.
Remove from heat and slowly stir in tomato juice.
Bring to a boil and boil for 1 minute.
Stir hot tomato mixture into cold milk.
Heat almost to boiling and serve.
It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling.
Add a toasted cheese sandwich.
Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
ettuce, red onion and Tomato Aioli.
Tomato Aioli: Combine all ingredients
he corn with the sundried tomato butter (recipe below).
Note: I
FOR TOMATO SAUCE---------------.
Heat oil in
he pan bottom, prepare the goulash sauce:.
Pour 3 cups
mins before adding the tomato paste and continuing to cook
Heat oil in a Dutch oven, add pork and saute over high heat for 4-5 mins, turning. Remove pork from pan and set aside. Reduce heat then add onion and 3/4 of the thyme. Add tomato paste and cook for 1-2 mins. Add flour then deglaze pan with wine. Add stock, bay leaves, pork and lima beans, cover and simmer for 1 hour. Add carrots and cook for another 30 mins.
Prepare pasta according to package instructions then drain. Season goulash and remove bay leaves. Divide pappardelle and goulash between 4 bowls. Sprinkle with remaining thyme. Serve.
To make the goulash, heat 2 tbsp of oil
ins.
To make the goulash, heat olive oil in a
oy sauce, stewed tomatoes and tomato sauce. Simmer for 20-25
or until fragrant. Add crushed tomato, tomato paste and 1/4 cup
Set the oven to 200C/375\u00b0F.
In a large bowl mix everything together apart from the cream cheese and grated cheese and put into an ovenproof dish.
Dot the cream cheese, teaspoon by teaspoon evenly in and around the goulash and press down into it (it doesn't have to be too neat).
Bake in the oven for 45 minutes to an hour sprinkling the cheese on after the first 30 minutes.
When the cheese is melted and slightly browned it is ready.
Comforting, satisfying and quick.
-3 mins. Add the tomato paste, flour and oregano and
Heat oil in a large pan over high heat and brown meat. Add onions, garlic and peppers, reduce heat to medium and saute for 3-4 mins. Add paprika, tomato paste and flour then add 4 cups water and red wine. Season, cover and simmer for 2 hours.
Meanwhile, cook dumplings according to package instructions. Serve with goulash, garnished with parsley.
o pan. Stir in tomatoes, tomato paste, crumbled bouillon cube and
Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a large Dutch oven. Working in batches, brown beef. Set aside. Add olives, garlic, tomato paste, bacon and onion. Cook for 2 mins over medium heat. Return meat to pan. Add red wine, chopped tomatoes and rosemary. Transfer to oven and cook, covered, for 1 hour.
Meanwhile, heat remaining oil in a large frying pan, add zucchini, peppers and eggplant. Saute for 5-8 mins, until cooked through. Season.
Add sauteed vegetables to goulash. Serve with tagliatelle, if desired.
ook for 1 min. Add tomato paste, stock and veal. Bring
Heat butter in a large saucepan. Sear meat for 8 mins, until browned. Add tomato paste, onions and garlic. Cook for 2 mins. Add wine and bring to a boil. Simmer for 3 mins. Add 3 cups water and bring to a boil. Add bay leaves and sugar. Season. Cook over low heat for 2 hours. Season.
Meanwhile, cook pasta in boiling salted water until al dente. Serve with beef goulash.