Goulash from The Thomas Kinkade Cookbook
- Tommy Centola
- May 7, 2020
- 1 min read
Thomas Kinkade had a contest to include three recipes from collectors in the cookbook. I was told that originally two of my recipes we selected to be included. Since they wanted to include 3 different people, they selected my Crab Cakes with Remoulade Sauce. Not sure what the other recipe was. It certainly was not the following one for Goulash.
1 tablespoon Vegetable OIl
1 pound Ground Beef
1 Onion, chopped
1 clove Garlic, minced
1/2 Bell Pepper, seeded and diced
1 tablespoon Chili Powder
1 can (28 ounces) Tomatoes
1 can (8 ounces) Tomato Sauce
1 can (16 ounces) KidneyBeans
In a large skillet, heat the oil and brown the meat with the onions, about 5 minutes. Add garlic, pepper and chili powder and cook for 3 more minutes. Add remaining ingredients and simmer for 30 minutes, stirring occasionally. If desired, serve over prepared macaroni.
Enjoy!!!
Good COokin, Good Eating and Good Living!!!
Tommy please post your recipe for your Creole Seasoning Blend. It seems that every cook has their own version. The version I use was adapted from Tony Chachere's Original Creole Seasoning recipe that he published in his cookbook. I use less salt, granulated onion and garlic and ground bay leaves.