This week as I was looking thru family pictures I came across more of the family reunion. So many fun pictures and such a great time! We flew up to Portland, OR and drove with my folks to Lincoln City. The Oregon Coast is breathtaking and we got some great pictures along way.
My folks are a blast to spend time with - they are fun people, they don't take themselves too seriously and always take time to stop and smell the roses.
This picture was taken at the visitors center in Lincoln City. We spent some time gazing out into the ocean whale watching and we seen several whales!
And I even got a picture of one - super cool!
The weekend was a BLAST - One evening we went over to Uncle Bob & Aunt Barb's house for goulash...so good and it was so memorable, it gave me a hankerin' for goulash this week, so it's time to pass on my goulash recipe to you!
Full of rich tomato flavor with carrots and corn to balance out the acidity of the tomatoes. I'm not sure if you'd call this a soup because you can almost eat it with a fork! (Though you'd really want a spoon so you don't miss all of those delicious flavors in the broth.)
This ain't hamburger helper goulash that's for sure! It's easy enough to make after work, and even better the next day. (When I sent this picture to my folks, my Dad said he could almost taste it up in Oregon!)
Goulash is one of those things that is comfort food at its finest! That and a big hunk of garlic bread and you've got a meal fit for a King!
Next time try Stuffed Bell Pepper Casserole.
- ¾ lb ground beef
- 1 stalk celery diced
- 1 carrot diced
- 1 yellow onion peeled and diced
- 1 green pepper diced
- 1 clove garlic finely minced, or two small
- 1 cup frozen corn
- 1 28 oz crushed tomatoes
- 1 10.5 oz beef consommé you'll find this in the soup section
- ½ cup ketchup
- 3 cups water
- 1 cup elbow pasta dried
- 2 leaves bay
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons olive oil
- Start by browning the ground beef - use a large thick bottom stock pot & brown the ground beef well, remove from the pan & pour off the excess grease.
- While the beef is browning chop the vegetables. if needed add a couple tablespoons of olive oil to the stock pot, then add the vegetable; chopped celery, carrot, onion & green pepper. Also add the Italian Seasoning, paprika, salt, black pepper & red pepper flakes. Sauté for about 5 minutes until the vegetables just begin to soften.
- Add the minced garlic and sauté for another minute and then add the crushed tomatoes, beef consommé, ketchup, bay leaves, Worcestershire Sauce and water. Stir really well. Increase the heat and bring this to a boil. After it comes to a boil, decrease the heat to low and cover, leaving the top slightly vented. Stir occasionally & cook for 15 minutes.
- After 15 minutes add one cup of elbow pasta and 1 cup frozen corn. Continue to cook for another 15 minutes or so until the pasta is cooked thru. Serve in large bowl with a crusty piece of bread to sop up all that delicious goodness!