Asian Goulash

Asian Goulash

Years ago my mom worked at Taylor Instruments in Rochester, NY.
Her regular job was working with the government but to earn a little extra money she would work her lunch hour in the cafeteria. You know I am not going to tell you she was a cook no mom did not cook she  was a cashier.
If there was  something she had for lunch she though we would like she brought it home for dinner.
My favorite was the goulash.
I learned to make goulash but never could duplicate what was made at her job.
On and off over the years I tried to find the recipe. I knew the taste I just did not know how to make it.
Yesterday I just happened to change the description of what I was looking for and suddenly I found the recipe.All these years I was looking for Hungarian Goulash instead I needed to be looking  for Asian Goulash.
I started looking at the recipes for Asian Goulash and the recipes  had a lot of the ingredients I was looking for.Now I knew how much and what spices to add to make it taste the way I wanted it too.
I did have to make a few changes to the recipe I finally developed  but it turned out the way I wanted and the taste was right on target.
I think you will enjoy this version of goulash.

. 
Ingredients:

1/ 2 pound pasta shells or elbow
1 cup water
1/2 pound lean ground beef
1 tablespoon olive oil
1/2 red bell pepper chopped or a red or orange banana pepper
1/2  onion ( I use a whole onion because I like onion)
1 small can or 1/2 large can of tomatoes
1/4 cup chopped fresh parsley
1 large cloves garlic, thinly sliced or one teaspoon
1 tablespoon minced fresh ginger root or dried
sprinkling of  crushed red pepper
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup beef stock -you can use bullion or onion soup mix
1/2 tablespoon low-sodium soy sauce
1 teaspoon chile paste or Franks Red Hot Sauce
1/2 teaspoon Worcestershire sauce


Directions:

1. Cook the pasta
2. In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
3 . Put the olive oil in the skillet over medium heat.
4.  Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
5.Return the beef to the skillet.
6.  Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce.
7. Cook and stir until thickened and heated through.
8. Add the pasta
I like to have this with a hard roll and toss salad. You decide how you want to complete the dinner.
Enjoy!