2 cups diced onions
2 cups chopped celery
6 cloves crushed garlic
4 tablespoons vegetable oil
2 (15oz.) cans corn, drained
2 (8oz.) cans tomato sauce
2 (14.5oz.) cans diced tomatoes, undrained
2 cups water
2 cups cooked red or kidney beans
2 cups potatoes, peeled and diced
2 bay leaves
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
1 tablespoon paprika
*opt: 2 tablespoons 807]cornstarch plus 4 tablespoons water
Cook onions, celery, and garlic in oil until onions are translucent. Add tomato sauce, diced tomatoes, corn, water, beans, potatoes and seasonings. Simmer 25-30 minutes, stirring occasionally. Remove bay leaves.
*Optional: For a really thick goulash, at end of cooking time, mix 2 level tablespoons of cornstarch with 4 tablespoons water in a bowl and mix thoroughly. Pour cornstarch mixture into goulash while stirring. Continue stirring for about a minute.
Great with cornbread or a side salad or both!
Note: If you don't like beans you could substitute 2 cups of cooked elbow macoroni for the beans.