|
Ingredients:
3 cans Tuna, drained (save liquid)
1/3 cup Butter
2 cups Onion, chopped
1 cup Green Pepper, chopped
2 cloves Garlic, minced
2 Tbsp Paprika
1 can Tomato Puree (10 oz)
1 cup Water
1/2 Bay Leaf
1 tsp Seasoned Salt
cooked Egg Noodles
1/4 cup Parsley, chopped
Directions:
Heat butter and saved tuna liquid in large skillet over medium heat
and saute onion until transparent (about 15 minutes). Add green pepper and garlic and saute 5 more minutes. Sprinkle with paprika and add tomato puree, 1 cup of water,
half a bay leaf, and salt. Stir to mix well. Bring to a boil and simmer slowly for 20 to 30 minutes. Add tuna in large chunks and cover and simmer 10 more minutes.
Meanwhile cook the noodles according to package directions, drain and toss with the parsley. Serve goulash over noodles. Serves 6.
|
