Friday's Recipe (9/23/11) - Aimee Fortney's Goulash - WSMV News 4

Friday's Recipe (9/23/11) - Aimee Fortney's Goulash

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When my parents were first married in 1967, my Dad was still in college and they lived on a tight budget.  Hamburger meat was usually three pounds for a dollar, so when it was on sale, it was four pounds for a dollar!  My Mom would buy it and freeze it for spaghetti, hamburgers, casseroles or goulash. My Mom could really stretch a dollar!  My Grandmother Jackson gave this recipe for Goulash to my Mom that a neighbor had given to her when my Grandparents were first married! This is an excellent, inexpensive way to feed your family that I hope you will enjoy!

2 Tablespoons vegetable or olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
1 pound ground turkey (or ground hamburger meat)
1 bag medium-width egg noodles
1 large can tomatoes
1 cup ketchup
Salt and pepper to taste
Chili powder to taste
Worcestershire to taste

Cover skillet with oil (about 2 Tablespoons) to saute chopped onions and peppers until tender.  Add meat and stir until browned. Drain grease.  Cook noodles in boiling water according to package directions.  Drain.  Put noodles and meat sauce back into the pot the noodles were cooked in, then add tomatoes, ketchup, seasonings and Worcestershire.  Cook until all ingredients are heated, about half an hour.


Craving brownies and trying to perfect my recipes, I went to the pantry one weekend and found that I was out of cocoa.  Still needing (wanting) the brownies, I saw a dark chocolate candy bar that my husband brought home to me one day.  I thought, "This might make the perfect brownie!)  Indeed it did!  I hope you will enjoy them as much as we did!

1 cup sugar
2 Tablespoons water
6 Tablespoons butter
1 good quality dark chocolate bar, chopped
2 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup all purpose flour
1 cup semi sweet chocolate chips
pinch of salt (about 1/2 teaspoon)
1/2 cup chopped macadamia nuts, toasted and coarsely chopped (optional)
1/2 cup toasted coconut (optional)
powdered sugar (to sift for topping; optional)

Combine sugar, water and butter in a heavy (thick bottom) saucepan.  Bring to a boil, stirring constantly.  Remove from heat and stir in chopped chocolate bar until smooth.  Let cool for about 5 minutes, then add eggs, one at a time.  (You want your chocolate mixture cooled so that when you add the eggs, they do not scramble.  Keep stirring the mixture when you add eggs, so this (scrambled eggs) does not happen).  Stir eggs until blended, then add coconut and vanilla extracts.  Combine flour and salt, then stir in chocolate chips and if using, nuts and coconut.  Add to brownie batter, stir to combine.  Place parchment paper that is hanging over on the sides, in brownie pan (I used a 9 x 9 pan) and lightly spray.  (The parchment paper allows for you to just lift the brownies out of the pan, no mess!)  Bake at 350 for 23 to 25 minutes.  Sift powdered sugar over the top.  (To perfectly cut brownies, use a plastic knife.  My friend, Lindsey Byers shared this tip with me, and it works like a charm!)

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