Ron’s World Famous Milbank, South Dakota Goulash (also called Macaroni Goulash)

Dice 1/2 medium onion (your choice)

Dice 1/2 medium green pepper

Chop fine at least three garlic cloves (more if your Italian or live on a farm)

Two tbls. of EVOO

Heat the above in a large frying pan until veggies are caramelized.

Remove them to a small bowl or whatever while you are browning the hamburger

Brown to crumbling, two pounds of 85% fresh hamburger in the already hot pan. Once the hamburger is browned add:

1 can of undiluted tomato soup

1 small can of tomato sauce

1/2 cup Ketchup

1 1/2 tbls. prepared mustard

1 tbls. brown sugar

As much Italian seasoning as you like (several shakes from a big hole shaker)

2 tsp. salt

The caramelized veggies

Simmer covered until everything marries and the hamburger is tender (maybe an hour+)

Important: Taste……sometimes it may need a little more Italian seasoning just before you add in the macaroni.

While the meat sauce is simmering, add 2 1/2 cups regular macaroni to salted, boiling water and cook ‘el dente’. When the meat sauce is tender and the macaroni is drained, marry the two plus a can of drained sweet corn in the frying pan still on simmer. Let the meat sauce cook into the macaroni. (add water if needed, but I like it to pile up a little)

The correct end cooking time is equal to the time it takes to slice, garlic butter and brown, french bread under the oven broiler, second shelf down.

Serve with good, shredded or shaved parmesan cheese on top.

Two days after (if there is anything left) put olive oil in a non-stick fry pan and fry the left over goulash until it’s just getting crispy. Warm the garlic bread in the toaster or toaster oven and spread a thin layer of creamy peanut butter over the buttered side. Enjoy a whole different taste…..peanut butter, garlic and tomato work well together….trust me…..rdd