It sits well to have forgone the absentee cabbage, making acquaintance with oregano like never before raised the gold standard, that and pepper. You see, browning 3 lbs of ground pork and ground beef with two small diced onions to congratulate them on their togetherness, in public anyway. Behind closed doors you see what two cans of diced tomatoes are made of, two cups of water and a cup and a third of rice into the equation, and you've got the boiling to simmering down to a pattern.
Hope you remembered the 2 tsp oregano and gallon of pepper invited, just kidding it's only a teaspoon adopted from foster care. About twenty minutes later, if you've kept your pot covered, your goulash has morphed from cabbage roll ingredients to a Shepherd pie bottom. Sure you still mix the cupful of cheese in, gotta have your dairy. Layer the bottom of your 9 x 12 with half that 28 oz can of tomato sauce, having stirred the 2 tsp sugar and a tsp of dried oregano in, a 350 degree oven for 35-40 minutes will cover the magic.
Of course you're a stubborn old Capricorn goat like myself, and you layer 2 cups mixed frozen vegetables, awash in tomato sauce, atop goulash for another layer. Thank every lucky star in the sky that you pre-made 4 lbs of peeled, sliced 3/4 in, covered with cold water and then boiled somewhere between 10 minutes and fork tender. Mash with 12 T butter and 2 cups half and half, or just use milk and stop at a cup, then salt and pepper with abandon.
It's a mess to be cleaned up, an agreed flotsam we can both spit on, you and I are freed. To know layering Easy Mashed Potatoes upon mixed frozen vegetables, upon pork/beef/rice/tomato/onion goulash, with an extra half cup or so of shredded cheese propped on top, like icing.
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