Bare Bones II: Goulash

     When it's cold and dreary, a hot plate of Goulash makes all the difference. Serve it with a crisp green salad, with coffee and cookies afterward, and you've got an easy meal, too. 

      I grew up on this version...we often made it with home-canned tomatoes. Commercially-canned tomatoes are good, too. This dish is excellent for hiding small amounts of leftover veggies. 

GOULASH (AMERICAN-STYLE)

1 quart canned tomatoes (or a can of diced tomatoes)
1 pound hamburger or sausage
1 onion, diced
1 green pepper, diced
1/2 pound sliced mushrooms (or one small can mushroom pieces)
1 pound elbow macaroni
2 tablespoons Italian spices (or garlic, basil, oregano to taste)
2 tablespoons shredded mozzarella cheese OR grated parmesan

Start a saucepan of water to cook the macaroni. While it's heating, slowly brown the meat and vegetables until they're done; add the tomatoes and spices, and turn heat down to a simmer.
    Cook macaroni until done - about 8 min. Drain and add to meat mixture; sprinkle with cheese and serve hot. Makes about 8 servings...fast!