Aunt Rosie's Campy Goulash

1 pound ground lean hamburger or turkey meat

1 clove garlic, minced

1/2 medium green pepper, chopped

1 small onion, chopped

1 rib celery, chopped

1 tsp. (or to taste)

Worcestershire sauce

1 T. (or to taste) basil, thyme, and oregano mixed (or use a commercial Italian seasoning herb blend)

salt and pepper to taste

1 14 1/2-oz. can stewed tomatoes

1 15-oz. can pinto beans

1 15-oz. can tomato sauce with herbs

Add Worcestershire sauce to the meat, then brown slowly with garlic in a small Dutch oven. Drain any grease. Add green pepper, onion, celery, and seasonings, and cook slowly until onions become translucent. Add stewed tomatoes, beans, and tomato sauce. Simmer slowly for at least an hour, adding water as necessary. Serves two or three, and can be doubled easily.

From the July 1990 issue.

Order back issues