Mel’s Diner

Sharp Knives, Raw Meat and Fire


Does that say Presto Pasta Night?  Yes, Mike has finally made it back to Presto Pasta Night.  I haven’t come back with something so remarkable and special that it warrants such a long absence.  That being said, it was still pretty good, so here goes.

Mike’s Goulashy-Type Dish

(In Southern New Hampshire, Goulash is called, for reasons unknown, “American Chop Suey”.  It makes as much sense as calling it “Canada” or perhaps, “American Mary Poppins”.  I refuse to address it.)
  • 1 Pound of Hamburger
  • 1 Chopped Onion
  • 1 Chopped Green Pepper
  • 1 can Whole Tomatoes, crushed
  • ¾ Tbls. Paprika
  • Grated Parmesan
  • ½ pound Macaroni, cooked

Start to brown hamburger and add onions and peppers to cook together.  When hamburger is cooked and onion and peppers are soft, crush tomatoes by hand and add with salt and pepper.  Cook for five minutes, add paprika and cook down until thickened.  Add cheese and cooked macaroni.  Warm and adjust seasoning, including cheese. 



It’s really simple, good for a weeknight and pretty tasty.  It’s not winning Michelin stars or James Beard awards, but it is good.


May 15, 2008 - Posted by | Pasta, Presto Pasta Night, Recipe

1 Comment »

  1. A rose by any other name….stills sounds pretty good to me. Thanks for sharing with Presto Pasta Nights. It’s supposed to rain here this weekend, so this should warm us up.

    Comment by Ruth | May 16, 2008 | Reply

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