Pirate (PIRATE_SR) said...

Judy (DJZMOM) said:

but I'm kind of amazed you are not blind yet!!

Have you SEEN my glasses???  LOL!

LOLOL

Pirate (PIRATE_SR) said...

you know from your previous remodel projects that it is two steps forward, one step backwards due to circumstances you had no idea even existed.  But, simply persevere and it will get done!

Thanks for the reminder!

Everyone who went to school in my area loves the "school goulash" that they used to serve.  It's one of the school lunch dishes that everyone agrees is pretty good.  They also made a really good "cranberry crisp" bar thing.  If you haven't already found a good goulash recipe, let me know and I will send you the school goulash recipe.  It's hearty.  LOL

Congratulations! That is so very exciting!!

Woo-hoo!!! Yay, Judy!! :D So excited for you!

Yes, please :D 

I would like a copy

Carolyn

Okay, Mel, Carolyn, and anyone else who wants it - this is the goulash recipe the schools used when I was in school.  Of course, there are thousands of other similar recipes and variations, like you can add corn, beans, or whatever else you want to add.  But this is the basic recipe for "Texas Goulash."  I know it's hard to read, so I will type it out in a little while.  Just wanted you to see the hard copy.  haha  

Recipe and instructions that are easier to read - for Mel, Carolyn, and whoever else wants it.  Because this was intended to feed school children, it's not very spicy at all, but to me, it's just right.  If you want it hotter or spicier, season to your own taste.  It's just a very simple recipe, good for this cold weather!   

Texas Goulash – or Lunch Lady Goulash

1 lb. ground beef

¼ c. chopped green pepper

¼ c. chopped onion

2 cups plus 2 tbsp. water

¾ c. tomato paste

¼ tsp. salt

¼ tsp. black pepper

3 tbsp. chili powder

2 tsp. sugar

1 ½ c. pinto beans – already cooked  (I would drain, but reserve the liquid for later, if you need to add more “bean juice.”)

4 c. spaghetti (or elbow macaroni) – already cooked

Directions:

Brown beef, green pepper and onions in fat.  (No amount of fat is given in the recipe; I would use or not use, depending on the fat content in my ground beef.)

Add tomato paste to cooked pinto beans.

Combine salt, pepper, chili powder, sugar and water, and stir into meat mixture.  Add the cooked beans and tomato paste mixture.  Cover and simmer for about 20 minutes.

You say this is not spicy.  Three tablespoons of chili powder seems spicy to me.  Am I wrong?

Carolyn