The Covered Dish - Italian Goulash
As goulash goes every country has their own ‘style’. In the United States like many other countries, it is seen as a way to use up a bit of this and a bit of that.
I called this goulash Italian simple because of the spices and pasta styles used in the recipe. I think if we dove into the kitchens of many American homes we would find some pretty creative takes on ‘goulash’. Probably the most interesting goulash to study is the original which bears no resemblance to this recipe or others I have written.
Probably the most important thing to note about Goulash is to rub the paprika into the meat while you are cooking it. Now for a good laugh, look at my recipe. There is no paprika! I don’t recall when I wrote this dish. Why there’s no paprika is beyond me? I’m guessing it was because I wanted to keep it as Italian as possible and bringing in paprika just didn’t do it. The loss of the paprika will have to remain a mystery at this point. However it does remind me to keep more ‘little notes’ at the closure of a recipe.
This past weekend was the first Saturday free I’ve had, in like forever. I put the quiet time to work by sewing tablecloths and a bed runner.
Then I continued on into cleaning a closet and several cabinets and drawers. I pray this cleaning bug sticks around! Actually if I had a couple more days I could get a great deal done on the home-front but it’s always that way, isn’t it? There are always so many projects to get done.
Our office, ‘me’, offered to donate a couple of gift bags at an upcoming senior event. I purchased a candle for each and made a summer ‘mini’ tablecloth, plus paper napkins to match. It’s always nice to do something special for events like this. I also sewed for myself, which I indicated above.
I worked on a new soup recipe over the weekend. I’ll do my best to get it set to run next week, it’s sausage, potato and spinach, my family sure gave it a thumbs up. I also spent some time on Facebook, over the weekend, which I don’t usually have time to do. Everyone in North Missouri was finding fresh mushrooms! The pictures were gorgeous and I was envious, to say the least.
Mother’s Day is almost here, better get the cards and shopping done!
Embrace your week. Simply yours, The Covered Dish.
1 pound Italian Sausage, cooked, chopped
1 medium onion, cooked & chopped
2 (15 oz.) cans, chopped tomatoes, Italian would be great!
2 cans tomato sauce, (8 oz. ea.)
1 can white northern beans, drained & rinsed
1/2 teaspoon garlic powder
8 ounces, cooked penne pasta
1/2 teaspoon ground white pepper
Fresh basil to taste
1/2 cup heavy cream
Parmesan Cheese to taste
In a large skillet cook the sausage and onion, draining well. Add the tomatoes, sauce, beans and spices. Heat thoroughly, lastly add the pasta. Allow to lightly boil and simmer down. Stir in the 1/2 cup heavy cream at the very end just before serving. Place in pasta bowls with fresh parmesan cheese on top.
Options: Could also add fresh pressed garlic or spicy paprika.
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