Beef Goulash

I get lots of requests for recipes, and believe it or not, I get many for this one. I think it represents comfort
food to a lot of us. We used to have our goulash, usually on a night when we had something to do. It was
simple, and mom usually served it with either buttered squash, cottage cheese or sliced cucumbers. I think
she just liked the different colors on our plate, and the texture. We always liked crusty French bread with
ours too. I'm going to share the one I grew up on.

1 1/2 pounds ground beef
small box of macaroni, cooked and drained
I can crushed tomatoes
1/2 cup water
1 small carrot, diced fine
a little onion, diced fine (I used dried minced onions, it is quick)
1 tablespoon sugar
Chili powder to taste

In large skillet, brown burger with 1 teaspoon dried onions, and drain grease. Also, always salt and pepper
your burger as you cook it. After the grease is drained, add the can of tomatoes, carrot, another dash of
dried onion, and chili powder. Bring to a boil, and reduce heat, cover and simmer for 15 minutes. Fold in
macaroni to taste (some like a lot, some don't like much at all) and sprinkle with sugar. You might want to
add a bit more chili powder, and then simmer again for 15 minutes. Serve.

Bottom Round Steak

My mom always did it one way, and so do I. She put it in the crock pot on a bed of mushrooms, with some
Kitchen Bouquet and a can of Campbell' French Onion soup and let it cook all day. We had it with mashed
potatoes, the gravy was heaven.


Corned Beef and Cabbage

I usually get about a 3 - 4 lb corned beef brisket. Using a dutch oven, I cook it anywhere from 4 to 5 hours
at a simmer, and I use the package of spices that come with it. Before they started doing that, my mom always
used a carrot, a bay leaf, a little onion and celery and of course salt and pepper.

When my meat is done (you can usually pierce it with a fork easily) I turn the heat off, and let it sit about an
hour in the broth, with the lid on.

I then remove the corned beef, and place it on a huge serving plate. In the broth, I add my cabbage which I
have cored and quartered, and potatoes which I have peeled and quartered as well. If I need to add more water,
I do, making sure the vegetables are covered. Then I bring them to a boil, and continue boiling about 15
minutes, or until the potatoes are tender. And of course, I salt and pepper it as well. While that is boiling, I
slice my corned beef very thin with a sharp knife. Then I cover it and keep it warm. When the cabbage and
potatoes are done, I use a slotted spoon and pile the cabbage on one side of the meat, and the potatoes on
the other. That and a pan of cornbread is all we have! And it is soooo good. Some people also add carrots to
the cabbage and potatoes, which you can certainly do. My mom just never did, so neither do I. I do sometimes
serve them on the side though.

The next day, I make Reuben sandwiches, which I look forward to. I take pumpernickel bread, and make a
sandwich in these layers: Swiss cheese, corned beef, sauerkraut, more Swiss cheese, and a little thousand
island dressing. Butter a grill pan or skillet, and grill the sandwich until the cheese is melted.

MattnCatt’s Ribs

1½ cups barbecue sauce

½ cup apricot/pineapple jam Thank God for dirty dishes,

1-tablespoon soy sauce
4 pounds or so of ribs, country style is best They have a tale to tell;
While others may go hungry


Salt and pepper ribs and place in crock-pot. We've eaten very well.

Whisk together first 3 ingredients, using

only 1/3 of the barbecue sauce, and saturate With home, health and happiness

ribs. Cook on low 8 hours. Remove ribs to I shouldn't want to fuss,

platter when done, and skim off grease from

the sauce in the crock-pot. Stir in remaining by the stack of evidence

barbecue sauce, pour over ribs and serve. God's been very good to us!

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