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  • Writer's pictureTommy Centola

Goulash from The Thomas Kinkade Cookbook

Thomas Kinkade had a contest to include three recipes from collectors in the cookbook. I was told that originally two of my recipes we selected to be included. Since they wanted to include 3 different people, they selected my Crab Cakes with Remoulade Sauce. Not sure what the other recipe was. It certainly was not the following one for Goulash.

1 tablespoon Vegetable OIl

1 pound Ground Beef

1 Onion, chopped

1 clove Garlic, minced

1/2 Bell Pepper, seeded and diced

1 tablespoon Chili Powder

1 can (28 ounces) Tomatoes

1 can (8 ounces) Tomato Sauce

1 can (16 ounces) KidneyBeans

In a large skillet, heat the oil and brown the meat with the onions, about 5 minutes. Add garlic, pepper and chili powder and cook for 3 more minutes. Add remaining ingredients and simmer for 30 minutes, stirring occasionally. If desired, serve over prepared macaroni.


Good COokin, Good Eating and Good Living!!!

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1 Comment

Frank Speyerer
Frank Speyerer
May 07, 2020

Tommy please post your recipe for your Creole Seasoning Blend. It seems that every cook has their own version. The version I use was adapted from Tony Chachere's Original Creole Seasoning recipe that he published in his cookbook. I use less salt, granulated onion and garlic and ground bay leaves.

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