Beef and kidney bean goulash

Do you ever find that the dishes you toss together from what’s at hand turn out amazingly delicious? That’s what happened to me this evening.

The measurements are only a guess, so use your own judgment.

Beef and kidney bean ghoulash

1/2 onion, sliced thinly
1/4 lb ground beef
2 c. cooked kidney beans with their cooking “liquor”
2 T. decent red wine
1/2 green bell pepper, sliced thinly
1 c. thinly sliced cabbage
1 T. paprika
1/2 t. thyme
1/2 t. tarragon
salt to taste

In a large pan, saute onion and ground beef until onions are translucent and beef is browned. Add beans, wine, green pepper, cabbage, and paprika; cover and simmer for 5-10 minutes, until cabbage is limp. Uncover, add thyme and tarragon, stir, and add salt to taste.

To accompany I had a couple of thin slices of french bread, brushed with olive oil and sprinkled with salt and basil, and heated in a 300 degree toaster oven until just crispy. These were great for dipping in the ghoulash.

Oh my, one of my tastiest dishes of 2007.

Update: I misspelled “goulash” as “ghoulash.” Must have been Halloween on the brain!