Tupper Lake, November 6, 2012 by Jeff Boucher

Wednesday, January 5, 2011

Wednesday night....

What to cook, right? Well, after pondering that question all day, my mother made up my mind.
She had surgery last week on one of her replacement knees, and is home, but just getting mobile, so I volunteered to cook.

She said, "I have a craving for goulash."  Alrighty, goulash it is. 
As with most recipes of its type, there's a lot of variations, but after consulting with my better half, here's how I made it.

I made homemade sauce using the go to recipe I've been making for the last few months from the Splendid Table.

It's a good all purpose marinara-I tweak it a bit-usually double the garlic and onion and sautee' it for a couple of minutes before adding the tomatoes.

Then it was (in no particular order)
1 lb. ground beef
1 chopped green pepper
2 cups of frozen sweet corn
About a half a bag of frozen green beans
2 boxes of mac and cheese
Diced tomatoes (2 cans maybe?)

I cooked the sauce, browned the beef and boiled the pasta.
When that was all done, I put the peppers and beef in a pot, added sauce and the pasta. Stirred it , it was too dry, added another 40 oz. of diced tomatoes. I put in the cheese mix from the mac and cheese. Then stirred, added the corn and beans, and simmered for about an hour.

Believe it or not, for a first attempt it was really good. 

This what it looked like, ugly pic, but hey we're not Foodgawker!

Some leftover sauce, what to do?
Silly question, make a pizza.
Used a frozen 99 cent doughball from Sav-A-Lot, some parm, fresh mozz., basil, garlic and oregano.
The dough w/ basil, garlic, parm and oregano.

Into the oven w/ the mozz.


So, that's what we do on a cold Wednesday night in January. 
Enough leftovers for another meal.
Life is good.
Is it June yet?


  1. Hey! What goulash clan do you belong to? You can't use the word goulash if you don't have paprika in your dish - where's the paprika?

  2. Uhhhh, no paprika. It's a thrown together kind of thing- just asked the better half for advice- next time Paprika!