Autumn Recipes: G is for Ghoulish Goulash

by Michele Cheplic | More from this Blogger

15 Sep 2008 08:00 AM

By the looks of the racks at Wal-Mart, Target, and Toys R Us if you don't already have your child's Halloween costume you might be out of luck. Like it or not Halloween has turned into a season rather than a single day. Years back I tried to fight it. I resisted the temptation to give into the hype and start celebrating the holiday prior to the last week in October, but these days people start prepping for Halloween in late August. If you can't beat 'em, join 'em, I guess.

Hence, this next recipe. If you are looking for a hearty meal to serve to your little ghosts and goblins before they run off to trick-or-treat, consider serving up a piping hot bowl of Ghoulish Goulash. The first entry offers only slight modifications from the traditional recipe for Hungarian beef stew, while the second one, which caters to children, gets a real makeover for the holiday. Both are simple to prepare and make get additions to a cool fall night.

EASY GHOULISH GOULASH

Ingredients:

2 pounds Boneless beef chuck

1 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Seasoned salt

1 teaspoon Paprika

1/4 cup All purpose flour

2 tablespoons Oil

2 cups Water

1 tablespoon Worcestershire sauce

1 clove Garlic, minced

1 teaspoon Dry mustard

1 Bay leaf

1 tablespoon Vinegar

Directions:

Cut beef into one inch cubes. Mix next five ingredients. Dredge the beef in this mixture and brown on all sides in hot oil.

Place meat in a two quart dutch oven. Add remaining ingredients, cover, simmer over lowest heat for two hours or until meat is tender.

GHOULISH GOULASH FOR KIDS

Ingredients:

4 cups uncooked rainbow rotini pasta (12 ounces)

2 pounds ground beef

4 cups frozen whole kernel corn

2 cups water

2 small zucchini, sliced (2 cups)

2 jars (15 1/2 ounces each) extra-thick-and-chunky Sloppy Joe sauce

Directions:

Cook and drain pasta as directed on package.

While pasta is cooking, cook beef over medium-high heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in pasta and remaining ingredients.

Heat to boiling; reduce heat to medium. Cover and simmer 5 to 10 minutes, stirring occasionally, until zucchini is crisp-tender.

Garnish with green olive "eyes" and breadstick "fingers" with pepperoni fingernails.

Related Articles:

Autumn Recipes: F is for Fresh Fruit

Autumn Recipes: E is for Easy Taco Soup

Autumn Recipes: D is for Donuts

Autumn Recipes: C is for Comfort Food

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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