Lucille Ball's Goulash
"She served with garlic bread and lettuce with 3 different dressings. Iceberg lettuce is crisp and pulls apart, never cut lettuce! Served with either Roquefort, French or Thousand Island dressing."
Original is 8 servings
Ingredients
- Noodles
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- Sauce
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Nutritional
- Serving Size: 1 (344.6 g)
- Calories 347.3
- Total Fat - 21.7 g
- Saturated Fat - 8.4 g
- Cholesterol - 112.5 mg
- Sodium - 579.7 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 0.8 g
- Sugars - 1.3 g
- Protein - 30.7 g
- Calcium - 26.7 mg
- Iron - 3.8 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook noodles in heavily salted boiling water until al dente (just barely cooked they are going to finish in the sauce)
Step 2
Drain, saving 1/2 cup pasta water.
Step 3
Cook 2 pounds of ground beef in a bit of butter.
Step 4
Season lightly.
Step 5
Then she adds bunches of green onions, a pair of chopped green peppers (they were smaller back then) and some garlic before bringing the mixture to a slow simmer.
Step 6
Next, she adds one large can of “solid pack tomatoes” and their juice, keeping that simmer going.
Step 7
She seasons the dish with salt and pepper to taste and simmered for 30 minutes, adding pasta water if needed.
Step 8
During the last half hour of cooking, she adds cooked, strained egg noodles. (I would add 10 minutes left).
Step 9
She also recommends adding a touch of Accent—a classic brand of MSG seasoning.
Tips
No special items needed.
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