all that goodness. It reminds me of the sort of thrifty, stick-to-your-ribs meals church ladies used to bring to potlucks—no fuss, no fancy steps, just honest food that keeps you coming back week after week.
I like to ladle this Amish goulash into wide bowls and sprinkle the top with a little extra shredded cheddar and a pinch of dried parsley or chives if I have them. A simple green salad with a tangy dressing or a bowl of cottage cheese on the side balances out the richness nicely. Warm
