greek goulash

• 2 lb ground sirlion or ground lamb or ground chuck
• 1 tbsp of orgeno
• 1 dash of cinnamion {optional I leave this out}
• 1 salt and pepper to taste
• 14 oz can tomatoe sauce or stewed tomatoes
• 1 crumbled feta or solota or ricotta cheese
• 10 oz box of frozen spiniched thawed and squeezed dry
• 1 reserve a half of cup to a full cup of stratch water from noodles
• 1 box 1/2 of orzo noodles (use about half of a full box)

1. cook orzo noodles according to box
2. fry meat and seasoning in pan ~brown and drain
3. add spinich and mix well
4. add tomatoe sauce or stewed tomatoes
5. when noodles are cooked and drained add to meat mixture
6. use the stratch water at this time to make as moist and saucey as u like {but not to saucey}
7. mix well 2gether
8. add feta or what ever cheese you choose to each additional servring
9. I don't add all the cheese at once because if I warm any up later I juss add my cheese then
10. you can sprinkle with parsley if you like
11. I got this reciepe from 30 min meals with rachel ray a few years back ~but its always a big hitt when I make it me and my husband love it hope you do too

ground sirlion, orgeno, cinnamion, salt, tomatoe sauce, ricotta cheese, water, orzo noodles

Taken from cookpad.com/us/recipes/334773-greek-goulash (may not work)