HEARTY BISON GOULASH

2 LBS. GROUND WILD T BISON BURGER
3 TBS OLIVE OIL
2 LG. YELLOW ONIONS. CHOPPED
4 CLOVES FRESH CHOPPED GARLIC
3 CUPS WATER
1- 29 OZ. CAN TOMATO SAUCE
3 1/2 CUPS GARDEN FRESH TOMATOES DICED
2 TBS ITALIAN SEASONING
3 BAY LEAVES
3 TBS SOY SAUCE
1 TBS SEA SALT
1 TSP FRESHLY GROUND PEPPER
2 CUPS ELBOW MACARONI

DIRECTIONS
IN A LARGE POT, SAUTE THE GROUND BISON MEAT IN THE OLIVE OIL OVER MEDIUM HEAT JUST UNTIL DONE. BREAK THE MEAT UP SOMEWHAT LEAVING A FEW NICE CHUNKS. ADD THE ONIONS AND GARLIC TO THE POT AND COOK UNTIL THEY ARE TENDER. ADD THE WATER, TOMATO SAUCE, DICED TOMATOES, ITALIAN SEASONING, SOY SAUCE, BAY LEAVES, SALT AND PEPPER. STIR INGREDIENTS WELL AND COVER WITH A LID. COOK FOR 15 – 20 MINUTES AND REMOVE THE LID AND STIR THE UNCOOKED ELBOW MACARONI AND RETURN THE LID. REDUCE THE HEAT TO A SIMMER AND COOK FOR ANOTHER 25 – 30 MINUTES. TAKE OUT THE BAY LEAVES. SERVE WITH FRESHLY GRATED PARMESAN CHEESE AND A DOLLOP OF SOUR CREAM. GREAT SERVED WITH HOT CRUSTY ROLLS AND YOUR FAVORITE TOSSED SALAD.

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