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<blockquote data-quote="mstang67chic" data-source="post: 203556" data-attributes="member: 2459"><p>Ok Daisy, I got the recipe! LOL For Mom's goulash she does the following:</p><p></p><p>Browns/drains hamburger with onioin, some sort of garlic (fresh, powder or salt)</p><p>Add dry macaroni and enough tomato juice (she said you can also use tomato paste and water or ketchup and water if you don't have tomato juice) to simmer everything and still be a LITTLE juicy after the macaroni is cooked. Also, she uses chopped tomatoes (fresh are better she said) and adds a bay leaf while it is simmering. She added that her mother used to put very thin slices of cheese across the top. Mom tried it before but never got the right amount figured out.</p><p></p><p>While we were talking, I remembered another recipe that we both do. It's basically a homemade salisbury steak. Use about 2 lbs or so of hamburger (or more if you have a larger family) and mix in an egg, salt, pepper, onion or onion flakes, crackers and maybe a dash of garlic powder. Once it is all well mixed together, make as many thick patties as you can get out of it. Brown the patties on both sides but don't completely cook the meat. Remove from the pan and add to the pan a can of Cream of Mushroom soup. (Generic works too but this is one case I prefer Campbells. The generic is just too salty for me) Add enough milk to make a good gravy with the soup and heat it up till it's thinned out a little. Put the patties back in the pan, spoon some of the gravy on top, cover the pan and simmer. I will usually flip the patties at least once to make sure they are cooked through and spoon more gravy over the top when I do. If the hamburger you use generates a lot of grease, drain the majority out of the pan but leave any "chunks".</p></blockquote><p></p>
[QUOTE="mstang67chic, post: 203556, member: 2459"] Ok Daisy, I got the recipe! LOL For Mom's goulash she does the following: Browns/drains hamburger with onioin, some sort of garlic (fresh, powder or salt) Add dry macaroni and enough tomato juice (she said you can also use tomato paste and water or ketchup and water if you don't have tomato juice) to simmer everything and still be a LITTLE juicy after the macaroni is cooked. Also, she uses chopped tomatoes (fresh are better she said) and adds a bay leaf while it is simmering. She added that her mother used to put very thin slices of cheese across the top. Mom tried it before but never got the right amount figured out. While we were talking, I remembered another recipe that we both do. It's basically a homemade salisbury steak. Use about 2 lbs or so of hamburger (or more if you have a larger family) and mix in an egg, salt, pepper, onion or onion flakes, crackers and maybe a dash of garlic powder. Once it is all well mixed together, make as many thick patties as you can get out of it. Brown the patties on both sides but don't completely cook the meat. Remove from the pan and add to the pan a can of Cream of Mushroom soup. (Generic works too but this is one case I prefer Campbells. The generic is just too salty for me) Add enough milk to make a good gravy with the soup and heat it up till it's thinned out a little. Put the patties back in the pan, spoon some of the gravy on top, cover the pan and simmer. I will usually flip the patties at least once to make sure they are cooked through and spoon more gravy over the top when I do. If the hamburger you use generates a lot of grease, drain the majority out of the pan but leave any "chunks". [/QUOTE]
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