Soutzoulakia (Greek Goulash)
1/4 olive oil (add a bit more as needed)
2 cups chopped onion
1 pound ground lamb
2 (15 1/2 oz)cans diced tomatoes
1 or 2 (15 1/2 oz)cans cut green beans, drained
1 cup water
1/2 tsp. pepper
1 1/2 tsp. salt
2 Tbsp. minced parsley
freshly grated nutmeg
garlic and oregano, to taste
Add chopped onion and sautee until tender.
Brown lamb in pan with onion.
Add tomatoes, water and spices.
Bring to a boil and add green beans.
Cover and simmer 15-20 minutes.
Make a thin mixture of corn starch and water.
Add to skillet in a thin stream, stirring constantly, to thicken somewhat.
Serve over hot, seasoned mashed potatoes.
Pairs Well With
My family loves this. It's a comfort food with an exotic twist.
NOTE: I just grate the nutmeg over the skillet, don't measure it, and sometimes add a little ground cinnamon, as well. I start out with 1/4 tsp of garlic powder and oregano, taste it after it has simmered awhile and decide if it needs more.