1 1/2 lb ground beef up to 2lbs
1/2 medium green bell pepper, chopped
1 small onion, chopped
28 oz spaghetti sauce
1 tbsp garlic salt
1/2 tsp black pepper
8 oz uncooked elbow macaroni
1/2 cup water
Directions
=======================================================
============== ==== == Preheat the oven to 350 F. In a large skillet,
brown the ground beef, bell pepper, and onion over medium-high heat
for 6 to 8 minutes, stirring to crumble the beef, and cook until no
pink remains in the beef; drain off the excess liquid. Add the
remaining ingredients except the cheese; mix well. Place in a 2 1/2
quart casserole dish that has been coated with nonstick vegetable
spray; cover and bake for 25 minutes. Remove from the oven and top
with the mozzarella cheese. Bake, uncovered, for 15 to 20 more
minutes, or until heated through and the cheese has melted. Note:
This is a perfect dish to make ahead and freeze. You can even freeze
it in individual portions. That way the kids can microwave a dish
after school or anytime they need a quick meal.
Servings: 4 servings
Mr. Food's American Goulash Recipe brought to you by Recipe Ideas
Categories: Hungarian; Main Dish
The History of Recipes
Recipes as an idea can be found back into distant history, in fact as far into history as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these ancient cookbooks were just simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals were separated into starters, entrees and afters, a very modern way of dining. Aspicius also informs us how the ancient chefs used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Moving our culinary historical trip onwards, we have some books which were published in the 1300s : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as parsley, basil and rosemary. These new foods and tastes was responsible for a surge in manuscripts on food, the majority of which are kept safe in private cookery archives. When we get to the 20th century, recipe books were greatly in demand as a result of more people being able to read, increased leisure time and disposable income. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Mr. Food's American Goulash recipe.
