My Goulash

I used to love to make this dish when I was kid, I'm not sure we got around to calling it a "Goulash", in that it doesn't really resemble the original Hungarian dish known as Goulash. Except for maybe that it is somewhat Stew like. I like it because it is so easy to make and for the simple ingredients. I substitute a condensed cream of mushroom soup instead of making a roux, which gives a thick, rich texture and great flavor.

• 1.5 - Lbs Ground Beef, Pork or Veal
• 1 - Condensed Mushroom Soup
• 1/2 - Cup Milk or Chicken Stock
• 1/4 - Cup White Wine
• 1 - Onion - diced
  
• 1 - Large Potato - cubed
• 1 - Med Size Carrot
• 1/2 - Bell Pepper
• 1/2 - Cup Green Peas
• 1 - Stalk Celery
• 1/2 - Tablespoon Salt
• 1/2 - Tablespoon Coarse Black Pepper
• 1-2 - Garlic Cloves chopped fine
• 1 - Teaspoon Paprika
• 1/2 - Teaspoon Dry Thyme
• 1/2 - Teaspoon Cumin

Sauté the onions, celery, carrots and peppers until just tender, add the ground meat and brown, salt and pepper add the garlic. I add the white wine at this point. Season with the thyme, paprika and cumin and simmer so all the ingredients blend. Add the mushroom soup and milk or stock, reduce for 20 minutes. Pour over Pasta, Risotto, Scalloped Potatoes or Rice. To Garnish add a dollop of sour cream and chopped chive or scallions.


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