I found another hidden treasure of my mom’s in my recipe book. I have had this for years, never having cooked it myself. When I flipped the recipe over and read the back a few days ago, I found another hidden gem. My mom had included a little historical blurb about herself, my Aunt Bunny and GG Nelson: “As young girls, Bunny and I were taught by Grandma Nelson how to make this wonderful, filling dish.” That was a pretty special find.
I remember my mom making this when I was little. It’s fun to take these recipes and adapt them, so I can have them again and share them with my kids, well at least one, since the other is a vegetarian. Even the vegetarian came slinking out of his room yesterday to lean over the pot and say, “Mmmm, that smells good.” To which I said, “Oh good, wanna try it?” To which he said, as he glanced over the recipe card, “Nope, it has meat, just like I thought.” Ugh! That is how most of our conversations go, but my point was that even he, my staunch vegetarian, thought it smelled good, so that has to tell you something. 🙂
Once again, this was adapted to fit our diet, and I increased the spices quite substantially from the original. Also, know that I did google Hungarian Goulash while this was simmering and it looks nothing like the other recipes I saw. So, even if this isn’t true to the name, I’m not changing it. 🙂 It’s how my mom wrote it, which leads me to believe that is what my great-grandmother called it. Okay, now that is settled…here we go.
Hungarian Goulash (cuz that’s what my GG called it)
2 Tbsp coconut oil (2 packets COCOVEDiC)
1/2 of one large leek (approximately one cup); roughly chopped
1.5 lbs. ground beef  I order from these guys for amazing, high-quality meat
32 ounces (2 lbs) whole peeled jarred tomatoes  This is the brand I use
1 Tbsp. chili powder
1.5 tsp. each celery salt and Himalayan sea salt
1 tsp. garlic powder
1/2 tsp. black pepper
12 ounces zucchini; large dice
Cook leek in oil until soft. Add ground beef; cook until browned over medium-low heat, stirring often. Add in tomatoes and spices. Simmer for 15 minutes. Stir zucchini in and simmer for five additional minutes.
This can be eaten immediately, but it is best the next day ( if you can resist). Enjoy with chopped avocado, a dollop of sour cream, or if you are feeling adventurous, use both. 😉
For those of you who like pictures (I’m with you!):
   
   
   
From our family to yours <3