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VENISON Hamburger Goulash

From the kitchen of Pat Deibler

Ingredients:

1-1/2 lbs. Venison Hamburger

½ Vidalia Onion (chopped)

1 small Green Pepper (chopped)

To Taste -Garlic Salt

To Taste -Pepper

1 tbs Oregano

1-can Del Monte Dice Tomatoes with basil, garlic, oregano, 14-1/2 oz

1 tsp Sugar

1-can Hunts Spaghetti Sauce, roasted garlic, 26-1/2 oz.       

(Can use homemade sauce or Hunt’s herb flavored)

1 small jar Sliced mushrooms or fresh mushrooms

3 tbs Olive Oil or Canola Oil

12-16 oz  Box Small Elbow Macaroni, cooked “abdente”

Procedure:

Sauté hamburger, onions, green pepper and mushrooms in 3 tablespoons olive oil, until hamburger is done. Season with garlic salt and pepper. (Drain if necessary)

Add diced tomatoes spaghetti sauce, 1 teaspoon of sugar and 1 tablespoon of oregano.

Simmer for 20 minutes. Add cooked elbow macaroni, and simmer another 15-20 minutes.

Top with parmesan cheese.

Serving Suggestion:

Serve with garlic bread and tossed salad.

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