Gershwin'S Goulash

• 2 lb. ground round steak
• 3 Tbsp. olive or salad oil
• 1 (1 lb. 12 oz.) can tomatoes
• 1 qt. tomato juice
• 2 c. chopped onions
• 3 cloves garlic, minced
• salt
• 2 Tbsp. chili powder
• 1/2 tsp. ground cumin seed
• 1/2 tsp. ground oregano
• 1/2 tsp. pepper
• 1 bay leaf
• 1 (15 oz.) can red kidney beans, drained
• 1 c. chopped sweet mixed pickles
• 3 qt. rapidly boiling water
• 2 c. elbow macaroni

1. Cook beef in oil in Dutch oven until brown.
2. Add the next 10 ingredients.
3. Cover; simmer for 1 hour.
4. Stir in kidney beans and pickles.
5. Cook for 30 minutes longer.
6. Remove bay leaf.
7. Add 1 teaspoon salt to boiling water.
8. Add macaroni gradually to water. Cook, uncovered, stirring occasionally, until tender.
9. Drain in colander.
10. Combine with goulash; heat through.
11. Yields 10 servings.

ground round steak, olive, tomatoes, tomato juice, onions, garlic, salt, chili powder, ground cumin, ground oregano, pepper, bay leaf, red kidney beans, sweet mixed pickles, rapidly boiling water, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629050 (may not work)