Goulash American Style

More about using garden tomatoes. Actually, lots was going on here not excluding real hunger! Wanted to use up the tomatoes and bells from my garden. Wanted comfort and cozy. And wanted to revisit a recipe from the distant past. I took an old recipe I cooked as a child and made it a little differently. Yes, the fresh Roma tomatoes made a difference because Romas are just sweeter and make a great creamy-like sauce.

Recipe

1 Pound ground beef (Organic grass fed please, 85-90%)
3/4 Cup finely chopped sweet onion
1 1/2 Cup coarsely chopped green bell peppers
About 20 small to medium Roma tomatoes-peeled, some seeds removed then chop (about 3 1/2 cups)
1 Large potato-peeled and cubed
2-3 Teaspoons Worcestershire sauce
1/4 Teaspoon Tabasco sauce
Salt and pepper to taste

A quick peel of the tomatoes: Cut a shallow (just thru the skin) X in the end of the tomato. Put a few tomatoes at a time into boiling water for about a minute. Remove the tomatoes to a bowl of ice water. Remove as you see the skins loosen. Often the peel will just slide off.

In a large skillet add all ingredients and simmer until the potatoes are tender about 30 minutes. If you are concerned with the fat from the beef, the beef can be cooked to render off fat first. Drain. Then add the other ingredients. There is no reason to make this complicated. No need to cook beef in oil or saute’ the onion. This has a satisfying delicious taste! Be sure to salt and pepper.