Goulash Sauce

To make a medium size kettle (more than 6 qt. roaster full of tomatoes)
1 c. sugar
2 ½ t. salt
Cook until tomatoes are soft. Drain off water. Put through sieve.

In a blender put:
1 onion
½ of green pepper
2 c. cider vinegar
1 t. cinnamon
½ t. ground cloves
½ t. ground paprika

Mix pulp and spices with tomatoes. Boil at least 1 hour or until slightly thickened (like a thin ketchup). I use 1 c. white vinegar and 1 c. cider vinegar. Process in pint jars.

To make goulash, boil 3 c. macaroni, drain and add 1 lb. hamburger. 2 cans tomato soup and 1 pint canned sauce. Put in crock pot about 3 hours or in oven at 350º for 45 minutes.

I’ve been making this for years. It’s the best goulash and always gets lots of compliments.

Geraldine Otto
Lime Springs