Goulash, which was first made in Hungary, is a delicious dish of cooked beef and tomatoes. It doesn’t even include pasta, but this American version makes it easy to have an all-out meal and cooks right in the sauce. It tastes lasagna-like, but without ricotta cheese. This recipe screams all about food comfort. How could you go wrong with hamburger cheesy pasta, tomatoes, or seasonings? It is surely a dish that will be loved by the whole family. It’s a basic American goulash-one of those that are easy to combine, I’m quick to feed fast skillet meals to my family, kind of like a simple homemade Hamburger Helper meal.
Ingredients:
1 1/2 cups dry elbow macaroni
1 1/2 pounds ground chuck
1 medium onion, chopped
2 medium garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon seasoning salt, like Lawry’s
1/2 teaspoon black pepper, freshly cracked
1/4 -1/2 teaspoon Cajun seasoning, like Slap Ya Mama to taste
2 small bay leaves
1 (8-ounce) can tomato sauce
Pinch granulated sugar (optional)
2 (14.5-ounce) cans diced tomatoes, undrained
Red pepper flakes, optional
Directions:
Cook the macaroni according to al Dante’s package instructions. Reserve 2 pasta water cups; drain and put aside macaroni.
In the meantime, sauté the beef unwrapped with the little skillet until it was finished. Add the onion and garlic, then sauté approximately 5 minutes. Add seasoning to Italian fruit, sautéed salt, pepper, seasoning with cajun and laurel; stir. Add tomato sauce and unwrapped tomatoes and sugar to the bottom of the pot, scrape any brown bits. Stir occasionally to simmer, cover and cook for 15 minutes then reduce the heat.
Add the cooked, drained macaroni and add enough water to the reserved pasta to loosen; keep simmering until the pasta has warmed up and added additional water to the pasta as required. Sprinkle with red pepper flakes, remove from heat and remove bay leaves when desired and serve as soon as possible.
Note:
For the cheesy variation, cube 1/2 tablespoon Velveeta and mix until it is melted and creamy just before serving.
Ingredients
- 1 1/2 cups dry elbow macaroni
- 1 1/2 pounds ground chuck
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoning salt, like Lawry's
- 1/2 teaspoon black pepper, freshly cracked
- 1/4 -1/2 teaspoon Cajun seasoning, like Slap Ya Mama to taste
- 2 small bay leaves
- 1 (8-ounce) can tomato sauce
- Pinch granulated sugar (optional)
- 2 (14.5-ounce) cans diced tomatoes, undrained
- Red pepper flakes, optional
Instructions
Cook the macaroni according to al Dante's package instructions. Reserve 2 pasta water cups; drain and put aside macaroni.
In the meantime, sauté the beef unwrapped with the little skillet until it was finished. Add the onion and garlic, then sauté approximately 5 minutes. Add seasoning to Italian fruit, sautéed salt, pepper, seasoning with cajun and laurel; stir. Add tomato sauce and unwrapped tomatoes and sugar to the bottom of the pot, scrape any brown bits. Stir occasionally to simmer, cover and cook for 15 minutes then reduce the heat.
Add the cooked, drained macaroni and add enough water to the reserved pasta to loosen; keep simmering until the pasta has warmed up and added additional water to the pasta as required. Sprinkle with red pepper flakes, remove from heat and remove bay leaves when desired and serve as soon as possible.
Note:
For the cheesy variation, cube 1/2 tablespoon Velveeta and mix until it is melted and creamy just before serving.
