Serbian Goulash
Ingredients
- Antelope meat ground: 1 pound
- Green bell pepper chopped: 1/4 cup
- Chopped onion: 1/4 cup
- Chopped chives: 2 tablespoons
- Whole drained kernel corn: 15.25 ounce
- Red potatoes cubed: 2
- Thinly sliced celery: 1 stalk
- Chopped tomato: 1
- Beef broth: 14 ounces
- Water: 1 cup
- Elbow macaroni: 1 cup
- Black pepper and salt: to taste
- Garlic powder: 1/4 teaspoon
Instructions
- Stir chives, onion, bell pepper and antelope together in one large pot and cook over medium flame to tender vegetables and make antelope brown.
- It will take almost 10 minutes.
- Mix in macaroni, water, beef broth, tomato, celery, red potatoes, and corn.
- Let it boil over high flame for 3 minutes and decrease heat to medium flame.
- Cover pot and simmer for almost 30 minutes to tender potatoes.
- Season with pepper and salt to taste.
- Sprinkle some garlic powder and serve hot goulash.
