Goulash with Three Bean Salad and Potato Wedges

by April Reinhardt
(last updated February 12, 2018)

My Grandma gave me this recipe for goulash just before my first child was born. She always used Contadina tomato paste mixed with water, instead of the spaghetti sauce I've substituted here. Jarred spaghetti sauces weren't widely available when Grandma gave me this recipe, but I've tried it and the spaghetti sauce works just as well as the tomato paste.

Goulash Ingredients

  • 1 pound of ground beef
  • 1 can of whole kernel corn
  • 1 chopped onion
  • 1 12-ounce box of elbow macaroni
  • 1 jar of spaghetti sauce
  • 1 cup of mozzarella cheese

Goulash Directions

Cook the macaroni according to the package directions, and then drain and rinse the macaroni and set aside. In a large skillet, brown the ground beef with the onion and then drain off the fat. Open the can of corn and drain it completely. Return the beef and onion mixture to the stovetop and add the spaghetti sauce, corn, and cheese. Heat over medium heat for about 25 minutes. Serve hot.

Three Bean Salad Ingredients

  • 2 cans of green beans
  • 2 cans of wax beans
  • 1 can of kidney beans
  • 1 can of garbanzo beans
  • 1 bottle of Italian salad dressing
  • 1 chopped onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 cup of sugar

Three Bean Salad Directions

Pour the salad dressing into a glass bowl and stir in the sugar to make a base for a marinade. Chop the onion and add to the bowl. Clean each bell pepper, cut in half, pull out the seeds and membranes, rinse thoroughly, and then chop them and add them to the bowl. Mix the contents thoroughly. Cover the bowl and refrigerate overnight. The next day, open all of the canned beans and toss them into a colander to drain. Place the beans into a large bowl and mix them gently. Take the marinade from the refrigerator and stir it briskly. Add it to the beans and toss all ingredients. Serve right away.

Potato Wedge Ingredients

  • 8 large potatoes
  • 4 tablespoons of margarine
  • 1/4 cup of seasoned salt
  • 1 teaspoon of garlic powder

Potato Wedge Directions

Preheat your oven to 375 degrees and prepare a baking sheet by spraying it with non-stick cooking spray. Wash the potatoes, but do not peel them. Instead, cut them lengthwise into wedges. You should end up with about 8 wedges per potato. Lay the wedges onto a paper towel to let them dry while you melt the margarine in a saucepan on the stovetop over low heat. While the margarine is melting, combine the seasoned salt and garlic powder into a large bowl. Place a few potatoes into the butter to coat them, and then transfer them to the dry ingredients to coat them. Place the wedges onto the baking sheet in a single layer and bake for about 25 minutes, or until the potatoes are crispy and tender.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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