Dave’s Quick Western DO Goulash 57…

Inspiration is where you find it – in this case, it started with Nancy’s Kitchen and her Quick skillet 57 recipe. Later on it evolved to Everyday Dutch Oven and their Campfire Goulash 57 recipe. I happen to really enjoy the tang of Heinz 57 sauce, but obviously had to “Westernize” the recipe by kicking things up a couple of notches, and the result was:

Dave’s Quick Western DO Goulash 57

Ingredients:

  • 1 pound ground beef
  • 1/4 cup Heinz 57 sauce
  • 1 cup finely diced onion
  • 1/2 cup diced bell pepper
  • salt to taste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp powdered cumin
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 2 cups water
  • 1 teaspoon sugar
  • 1 can Rotel diced tomatoes with juices
  • 1 cup uncooked elbow macaroni

Directions:

A 10″ Dutch Oven is perfect for this recipe.  Over a full array of coals, sauté the onion and bell pepper in a couple tablespoons of cooking oil, bacon fat, or whatever – then brown the ground beef well in with it.  Drain off any excess fat, (depending upon how lean your meat was), then add the rest of the ingredients saving the dry elbow macaroni for last.  Stir well, then cover and simmer for about half an hour.  (Recommend peeking/stirring after about 20 minutes to confirm where you are at).  This dish is ready to serve when the macaroni passes your “al dente”, (by the tooth), test – meaning the macaroni should still be a little “firm, chewy” but done, and most all of the liquid has been absorbed.

Notes:  This recipe should serve 3 or 4 hungry teenagers with no problem – of course if you want some too you might want to consider doubling the recipe ingredients, (a deep 10″ DO will handle it – any more and you might want to step up to a 12″ DO). Any leftovers should be refrigerated immediately after it cools and this dish is one that will re-heat wonderfully well.

 

This entry was posted by dave on Thursday, November 3rd, 2011 at 6:30 pm and is filed under Dutch Oven Cooking, Random Recipes . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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