Page 31 - Herman Family Cook Book
P. 31
Ingredients:
• 1 pound ground venison
• 2 14.5 oz cans stewed tomatoes
• 1 15 oz can tomato sauce (more if desired)
• 10 oz jar sliced mushrooms
• 8 oz macaroni
• 2 teaspoons Worcestershire sauce
• Shredded cheddar cheese
• Salt to taste
• Pepper to taste
Preparation time:
1 hour
Cooking time:
Stove top 1 hour
Troy & Jane’s goulash
Cook venison, adding Worcestershire sauce, salt and pepper.
Boil macaroni separately.
After meat is cooked, add mushrooms, stewed tomatoes, tomato sauce and cooked macaroni.
Top with shredded cheddar and serve.
“This was a staple recipe my Mom made over the years,
using ground beef as the protein. Now I make it for Troy and Chloe (I've used ground chicken or turkey at times), but we all agree the Italian ground venison gives it wonderful flavor!”
Jane
