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Ingredients

• 3 Tbsp oil and/or butter
• 2 cloves garlic (or 1/2 teaspoon powdered garlic)
• 1 large onion
• 1 pound(s) ground beef
• 1 26 ounce can of whole tomatoes
• 1/2 tsp dill seed
• 1 tsp parsley
• salt and pepper to taste

Directions

In 3 tbsp of oil or butter, saute 2 cloves of fresh garlic, peeled and chopped (or later, when browning the meat, add 1/2 to 1 tsp of powdered garlic, depending on your taste. While the garlic is simmering, peel and slice (about 1/4' thick slices) 1 large onion (of any kind). Do not chop. Add it in its whole rings, and turn up the heat all the way. When the onions are soft and beginning to brown, add 1 lb of ground beef, not too lean as fat adds flavor. Mix with the onion and garlic and cook until brown (at this point, if you are really concerned with fat and chlorestorol, drain exceess fat). Add salt and pepper to taste. While the meat is browning, open a 26 oz can of whole tomatoes. When the meat is brown, add the juice from the can and the tomatoes, tearing them into small pieces with your fingers. This creates a juice, rather than a gravy. If the tomatoes come in a thick sauce, add water until it becomes juicelike. This is important, since it will be served over rice. Add 1/2 tsp of dill seed and 1 tsp of dried (or fresh, chopped) parsley. Cover and simmer. Cook 1 cup or your favorite rice. When the rice is done, so is the goulash. Place 1/2 cup of rice on each plate and cover with goulash, making sure to serve with plenty of juice. A salad and brown-and-serve dinner rolls go well with this, too.

Submitted by: Michael Oberndorf