>
>I am very sorry for the loss of your Mom. I am very close to my own mother, and can't
>imagine how I will cope if she passes before I do. My condolences.

Thanks.
>
>Were you from the Midwest by chance? That's the goulash I grew up with, but it's
>nothing like what the people I know and love here in California call goulash.

Toledo, Ohio
>
>You pretty much have the recipe in your post. Well as much a recipe as we ever used.
>My mom would brown the ground beef, then add onion and celery when it was mostly
>browned. Once they were tender, she'd add a can of Italian tomatoes, which we kids
>got to squish with our little hands first to break up the tomatoes some, and some
>tomato juice (though later she did use V8 as well). Salt and pepper, and a little
>celery salt. Stir in the noodles (cooked until almost done-a little less than al
>dente) and simmer to let the flavors mingle and the macaroni finish cooking.

Thank you. I am going to incorporate the suggestions all of you have
made and give it a shot this weekend. I forgot, and God how could I
have, my mom always bought a big long load of fresh French Bread and I
always topped the goulash with lots of parmesan cheese! Yummy!

Mark
>
>hugs,
>
>kimberly
>