I made it! I made it! I finally made it!
Aren’t you tickled-oh-so-much-that-there-are-no-words?
Or is that overstating?
Seriously, though … this must hold some kind of household record for most weeks spent on a meal plan without actually being made. I could take the time to look back and count, but I’m feeling lazy at the moment and so I’ll just send you to the page with our meal plans and you can look. If you really want to know and you’re not being lazy, of course.
This Southwestern Goulash recipe is one from our archives of things-we-made-often-before-kids-but-haven’t-made-in-years-because-we-forgot-about-it. (And because they don’t love dishes like this.)
The Man actually clipped this Southwestern Goulash recipe (you know, with scissors) from the Washington Post many years ago when we still got that paper (we are one of those
dorky rare households that does actually still get a local paper delivered and even reads it). I kept that clipping for a long, long time. Of course, due to my incapability (you know – the one that prevents me from making something the same way more than one time), I have changed it significantly from what it was on that clipping – obviously for the better – and so, somewhere it ended up in the recycling.
Now I wish I’d kept it. Just so I could share it with you.
- 1 pound ground beef or turkey (we actually prefer turkey)
- 1 medium onion, chopped
- 1 bell pepper, diced
- 1 clove garlic, minced
- 1 14.5 ounce can diced tomatoes
- 1 14.5 ounce can crushed tomatoes
- 1 15 to 19 ounce can drained black beans
- 1 cup bone broth (or chicken or beef)
- 1 cup frozen corn
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon chili powder
- 1 tablespoon dried cilantro (can use fresh, you'd just need to add more)
- ½ teaspoon ground cumin
- ½ teaspoon pepper
- ½ teaspoon salt
- In a Dutch oven over medium heat, cook beef or turkey until mostly brown.
- Add onion, bell pepper, and garlic and cook for 5 minutes.
- Stir in the tomatoes, beans, broth, corn, chilies, chili powder, cilantro, cumin, pepper, and salt. Bring to a boil.
- Reduce heat; simmer, uncovered, for 20 minutes (or longer).
- Serve over noodles (The Man says rotini is the best).
I double and triple this recipe because it freezes nicely and makes a perfectly easy out-of-the-freezer, busy-weeknight meal.
Southwestern Goulash is hands-down one of The Man’s most favorite dishes. “Easily in the top ten.” He was incredibly bothered by the roller coaster of excitement and disappointment that resulted from its being pushed from the plan so many weeks in a row. Poor guy. The kids, though, not so much. They all tried it … that’s all I’ll say about that.
Do you have things that you made before kids but don’t make as much now? Any good old newspaper recipes?