Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 8 Servings
I can’t get enough of this American Goulash! It is something I can eat all day! The incredible flavors in this dish are very addicting. You must try this recipe, I’m telling you!
Ingredients:
Fresh Italian parsley, chopped
2 lbs. ground beef
2 tbsp Italian Seasoning
3 bay leaves
1 tbsp beef base or bouillon
4 cloves garlic, minced
2 15 oz. cans of diced tomatoes (one petite diced)
3 c water
1 tbsp Seasoned salt
1/2 tsp black pepper
2 c elbow macaroni noodles, uncooked
1 c cheddar cheese, shredded
3 tbsp soy sauce
2 tsp paprika
2 15 oz. cans of tomato sauce
1 large onion, diced
Directions:
Place a large stockpot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.
Remove the browned beef from the pot, then transfer it onto a clean plate leaving about 2 tbsp of its accumulated grease in the pot.
Add the onion into the pot, then sauté for a few minutes until soft.
Add garlic, then sauté for about a minute or just until aromatic.
Put the ground beef back into the pot. Add water, beef base, cans of tomatoes, black pepper, Italian seasoning, seasoned salt, paprika, and bay leaves. Stir and allow the mixture to boil.
Turn the heat down to low, then cover the pot with the lid and simmer the mixture for about 20 minutes.
Add the uncooked noodles, then stir until well combined.
Cover the pot again, then simmer everything for 15 to 20 minutes. Make sure to stir from time to time.
Remove the pot from the heat, then stir in the cheese and let it completely melt.
Sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Nutrition Facts:
Calories562kcal (28%) | Carbohydrates45g (15%) | Protein29g (58%) | Fat29g (45%) | Saturated Fat12g (60%) | Cholesterol95mg (32%) | Sodium1601mg (67%) | Potassium367mg (10%) | Fiber2g (8%) | Sugar1g (1%) | Vitamin A410IU (8%) | Vitamin C0.5mg (1%) | Calcium149mg (15%) | Iron3.8mg (21%)
Ingredients
- Fresh Italian parsley, chopped
- 2 lbs. ground beef
- 2 tbsp Italian Seasoning
- 3 bay leaves
- 1 tbsp beef base or bouillon
- 4 cloves garlic, minced
- 2 15 oz. cans of diced tomatoes (one petite diced)
- 3 c water
- 1 tbsp Seasoned salt
- 1/2 tsp black pepper
- 2 c elbow macaroni noodles, uncooked
- 1 c cheddar cheese, shredded
- 3 tbsp soy sauce
- 2 tsp paprika
- 2 15 oz. cans of tomato sauce
- 1 large onion, diced
Instructions
Place a large stockpot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.
Remove the browned beef from the pot, then transfer it onto a clean plate leaving about 2 tbsp of its accumulated grease in the pot.
Add the onion into the pot, then sauté for a few minutes until soft.
Add garlic, then sauté for about a minute or just until aromatic.
Put the ground beef back into the pot. Add water, beef base, cans of tomatoes, black pepper, Italian seasoning, seasoned salt, paprika, and bay leaves. Stir and allow the mixture to boil.
Turn the heat down to low, then cover the pot with the lid and simmer the mixture for about 20 minutes.
Add the uncooked noodles, then stir until well combined.
Cover the pot again, then simmer everything for 15 to 20 minutes. Make sure to stir from time to time.
Remove the pot from the heat, then stir in the cheese and let it completely melt.
Sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
