Old Fashioned Skillet Ghoulash

From goulies and ghosties and long-leggedy beasties
And things that go bump in the night
Good Lord, deliver us!

     I always seem to crave goulash at this time of the year.  Authentic Hungarian recipes are not made with tomatoes but this quick and easy skillet version can be whipped up in your dutch oven in no time flat.  Brown the beef with the onion over a full spread of coals, add the tomatoes, soup, spices and water, bring to a boil then add the noodles and simmer until tender.  In my 10 inch dutch oven it cooked with 10 coals in a ring around the bottom and 18-20 on the lid.  Hauntingly good, the sweet tanginess of the vinegar, paprika and brown sugar give this easy one pot goulash a lift.

Old Fashioned Skillet Ghoulash
1 lb. ground beef
1 large onion, chopped
1 10 oz. can condensed tomato soup
2 14 oz. cans diced tomatoes with garlic, undrained
2 tsp apple cider vinegar
2 tsp brown sugar
1-3 tsp paprika, to taste
salt and pepper to taste
3/4 cup water
3 heaping cups egg noodles
sour cream and/or chopped fresh parsley for garnish

     Lightly oil or spray dutch oven.
     Cook ground beef and onion over a full compliment of coals until meat is browned and onion is tender, stirring to break up meat.  Drain well.
     Add soup, diced tomatoes with their liquid, vinegar, brown sugar, paprika, salt, pepper and water; stir well.
     Move bottom coals to a ring around base of oven, cover with as many coals on the lid that will bring beef mixture to a steady bubble.  Simmer for 10-12 minutes.
     Stir in egg noodles, cover and continue cooking for 10-15 minutes or until noodles are cooked and liquid is absorbed.
     Top with sour cream.  Makes 6 servings.

Brown beef with onions

Bring tomato mixture to a boil then stir in noodles

Cover and simmer for 10-15 minutes or until noodles are tender

A shortcut version of a comfort food classic