Watkins has a great new Ground Beef Seasoning, so I decided to try and make a hamburger goulash with it tonight. It was surprisingly delicious -- no sugar, but a hint of sweetness due to the onion, tomato and garlic plus the Ground Beef Seasoning.
Here's the recipe, which can, of course, be doubled and tripled:
1 pound hamburger cooked with red wine (about 1/2 cup of wine). Drain the excess fat and add 1 teaspoon Watkins Ground Beef Seasoning. (The ratio is one teaspoon of the seasoning to each pound of beef.) Set aside.
Cook about five red potatoes. Cut out the eyes, but leave the skin on and steam them. That's the best way to keep the vitamins and minerals in. Set aside to cool. Then cut the potatoes into thin slices.
In another frying pan, cover the floor of the pan with olive oil. Add one chopped onion, fresh tomato (I used about 20 grape tomatoes and burst them in the pan), about six-10 cloves garlic chopped. Cook over medium heat, adding olive oil as necessary so it doesn't burn, until the onion is soft. I use a large stick-free frying pan. Then add the meat and potatoes to the frying pan and heat everything thoroughly. If necessary, add salt to taste, but it may be salty enough. Then I sprinkled each portion with shredded cheddar cheese. It was delicious with dinner rolls and a green salad. Enjoy! Susan Fox
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