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Polish Country Pasta

Polish Goulash


1 ½ pounds boneless chuck steak. Trim fat and cube into ½ inch pieces.

½ medium green pepper, coarsely chopped

½ medium red pepper, coarsely chopped

1 medium sweet onion, chopped

2 large tomatoes, chopped in large chunks

2 cloves garlic, minced

1 Tbs. shortening

½ c. ketchup

1/4 C. brown sugar flavored bbq sauce

¼ C. water

Salt and Pepper to taste

16 oz. Country Pasta Egg or Wide Egg noodles


Melt shortening in large, heavy skillet. Add green and red pepper, onion and garlic and brown for 2 – 3 minutes. Add tomato chunks and chuck steak, mix well and allow steak to brown slightly. Blend ketchup and water in small bowl, and add to skillet. Allow mixture to come to a boil, then lower temperature to simmer the sauce for about 20 minutes.  While simmering, cook 16 ounces of Country Pasta Egg or Wide Egg noodles (I recommend Wide Egg) according to package directions. Serve sauce over hot egg noodles with garlic bread or rolls.

Serves 6       Total time: 30 to 35 minutes

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