Goulash

I cook.  A LOT.  I really like it.  But the way I cook is to either look at a cookbook and close it while I'm cooking or just whip something together from memory.  I rarely follow a recipe which means my dishes turn out differently each time I make them.  We NEVER have the same thing more than once.  It all depends on how I feel that day!

My husband claims that one entree I create comes out pretty tasty each and every time even if it tastes different each time.  Goulash.  Funny about this one:  I usually make it with whatever I have on hand.  First, I start with ground beef or turkey browned with onions, celery and lots and lots of fresh garlic.  I like to throw in some great northern beans for extra protein, home-grown corn and my own stewed tomatoes.  That's what gives it such great taste:  home-grown tomatoes stewed with additional onions, peppers and usually some shredded zucchini tossed in!  Seasonings?  Whatever I see that looks good to me.  Usually oregano, additional garlic powder, Italian seasonings, salt and pepper.  Noodles?  Yeah, whatever I may have on hand at the time.  This time I had a huge bag of second noodles that I bought at a discount shop in Shipsewanna, Indiana.  (Honestly, how a noodle can be considered a "second" is beyond me...they all look the same width and length but hey...I found a 4 pound bag for $1.92!) They're small, fine egg noodles usually used in chicken noodle soup.  They also work great in goulash!  

Like any good cook on t.v. does, before I serve my dishes, I taste it to make sure it tastes good.  It was missing something this time, a little more than just salt.  When there's a lack of flavor as well as sodium, I will add a teaspoon or two of bouillon, but not just any bouillon.  I only use Better Than Bouillon because I love it's rich, natural, robust flavor.  AND I can buy an organic version that's fat-free, GMO free, non-irradiated and 95% organic.  I always make sure I have the chicken, beef and vegetable variety on hand at all times for all cooking purposes.  Love it!!

Once I added the beef bouillon and let it simmer for a few minutes, it was so unbelievably delicious that my husband couldn't stop eating it!  I had to admit I had a little more than I should have, too.  I can do goulash.  Yeah, I sure can!  Toot toot!