From the kitchen of Stephanie Knewasser. I found this in a
Taste of Home magazine many years ago. It makes a LOT.
Leftovers freeze well. I make goulash by pouring this over
cooked elbow pasta.
Taste of Home magazine many years ago. It makes a LOT.
Leftovers freeze well. I make goulash by pouring this over
cooked elbow pasta.
In a large pot, over med. heat, cook:
2 lb ground beef (40 points*)
OR ground turkey (30 points*)
1 small onion, chopped
1 celery rib, chopped
1/4 c small green pepper, chopped
Drain. Add:
1 2/3 c crushed tomatoes
1/4 c ketchup (1 point)
2 Tbsp brown sugar (2 points)
1 Tbsp vinegar
1 Tbsp worcestershire sauce
1 tsp mustard
1 Tbsp steak sauce
1/2 tsp garlic salt
1/4 tsp paprika
Simmer, uncovered, 25-30 minutes.
Stir occasionally.
Serve on Kaiser Rolls.
*points referring to Weight Watchers point system
Makes 7 (1/2 c) servings.
2 lb ground beef (40 points*)
OR ground turkey (30 points*)
1 small onion, chopped
1 celery rib, chopped
1/4 c small green pepper, chopped
Drain. Add:
1 2/3 c crushed tomatoes
1/4 c ketchup (1 point)
2 Tbsp brown sugar (2 points)
1 Tbsp vinegar
1 Tbsp worcestershire sauce
1 tsp mustard
1 Tbsp steak sauce
1/2 tsp garlic salt
1/4 tsp paprika
Simmer, uncovered, 25-30 minutes.
Stir occasionally.
Serve on Kaiser Rolls.
*points referring to Weight Watchers point system
Makes 7 (1/2 c) servings.
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