I see what you mean. I made the last dish, sort of on a regular basis, and now Chris does it. It's hard to get the walker through the kitchen under ideal conditions. At present, we're still experimenting and haven't fully worked out which seasoning measurements to use. So far, we just wing it, but we always use the spices listed. The jerk seasoning we get from Auntie Arwen's online. My recipe isn't fully written, but the important parts of my goulash are:
1 lb (453.59 g). lean ground beef 1 12-16 oz. box of pasta like fusilli, shells, ziti, or any small pasta 1 can kernel corn 1 small can mushrooms 1 small jar marinara sauce smoked paprika, Mongolian fire oil, “Klingon In The Alley” jerk seasoning, cumin, oregano, parsley to taste Cheese to garnish (sharp cheddar or other preferred cheese)
Cook ground beef in a skillet with a few drops of the fire oil, draining off the fat. At the same time, cook the pasta according to directions, and drain. Drain, then add the corn and mushrooms, then add to the pasta. Add marinara to the pasta mix, and heat under moderate heat until it just begins to boil, then take off of the burner. Add seasonings and stir. Add the cooked meat. Garnish with shredded cheddar or other desired cheese as desired. If it's especially spicy, you'll definitely want some cheese on it to reduce the heat. Serve. I almost said, “Give it a try!”, but stopped myself when I realized I was quoting the hosts in Bento Expo.
It was Daddy's second wife who called it goulash. She didn't use paprika, and in fact, hers was very bland. Admittedly, she was usually cooking for three kids under seven.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
1 lb (453.59 g). lean ground beef
1 12-16 oz. box of pasta like fusilli, shells, ziti, or any small pasta
1 can kernel corn
1 small can mushrooms
1 small jar marinara sauce
smoked paprika, Mongolian fire oil, “Klingon In The Alley” jerk seasoning, cumin, oregano, parsley to taste
Cheese to garnish (sharp cheddar or other preferred cheese)
Cook ground beef in a skillet with a few drops of the fire oil, draining off the fat. At the same time, cook the pasta according to directions, and drain. Drain, then add the corn and mushrooms, then add to the pasta. Add marinara to the pasta mix, and heat under moderate heat until it just begins to boil, then take off of the burner. Add seasonings and stir. Add the cooked meat. Garnish with shredded cheddar or other desired cheese as desired. If it's especially spicy, you'll definitely want some cheese on it to reduce the heat. Serve. I almost said, “Give it a try!”, but stopped myself when I realized I was quoting the hosts in Bento Expo.
It was Daddy's second wife who called it goulash. She didn't use paprika, and in fact, hers was very bland. Admittedly, she was usually cooking for three kids under seven.