JessibirdDo 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!
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