Goulash

 My mother is a great cook - and one who could make the most of leftover anything.

I want to share her "method" here for a meal using leftover roast or other meat - she always called it Goulash when I was growing up.

Start with the leftover meat (here I have Italian Drip Beef ), a potato per person, an onion, a bell pepper, about 1/2 c. ketchup, some steak sauce - your choice - and some seasoning. 

 Heat some olive oil to medium heat in a large pot - whatever you make stew in.

 Chunk up the potatoes and add them in, but don't stir them.  The potatoes will loosen from the pan in a few minutes and in the meantime, they will develop a browned, carmel-y crust.

 After the potatoes are browned a bit, add in the chunked up onion and bell pepper. 1 inch chunks are ok.  Add some garlic, too, if you like.

 Add the ketchup to the steak sauce then add enough water to make about 2 cups.  Season it up.  I used my seasoning blend. Season it up however you like - I recall hers being a little different each time.

You don't have to stir this a lot.  

You want the browned edges.

Add in the meat,

 pour in the sauce, lower the heat, and simmer, uncovered, while you make rolls.

 

Stir and serve, with a smile and a glass of sweet tea.

Gina