Yield: 10 SERVINGS
I am excited about this weekend. My entire family is coming over, and they are staying until Christmas! I have not seen them for almost a year, so everyone is super thrilled to see each other again. They specifically requested a welcome meal, and I know just what to prepare! We all love this flavour-packed Old fashioned Goulash. It’s warm and very comforting with some melty cheese on top that is to die for! Crazy good, I could eat this every day!
Ingredients
2 large yellow onions, chopped
2 lbs lean ground beef
4 cloves garlic, chopped
1 c. beef broth
Two 15-oz. cans of diced tomatoes
Two 15-oz. cans of tomato sauce
2 c. water
1 tbsp Italian seasoning
3 bay leaves
2 tbsp Worcestershire sauce
½ tsp garlic powder
1 tbsp oregano
2 c. elbow macaroni, uncooked
1 c. shredded cheddar cheese
½ tsp salt
½ tsp pepper
How to make Old Fashioned Goulash
Step 1: Saute the ground beef in a Dutch oven over medium-high heat until browned, breaking the meat up as it cooks. Drain any excess grease.
Step 2: To the pot, add the onions and cook for additional 5 minutes, stirring often until the onions have softened. Pour in 2 cups water and 1 cup beef broth followed by the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce, and seasonings. Stir well and put the lid on. Continue to cook for another 20 to 25 minutes.
Step 3: Remove the cover and add the elbow macaroni to the pot. Stir and replace the lid. Simmer the goulash for approximately 4 to 5 minutes until the pasta is al dente. Make sure not to overcook the pasta or the goulash will be mushy.
Step 4: Take the pot off the heat when done. Remove and discard the bay leaves. Top the goulash with shredded cheese before serving. Enjoy!
Ingredients
- 2 large yellow onions, chopped
- 2 lbs lean ground beef
- 4 cloves garlic, chopped
- 1 c. beef broth
- Two 15-oz. cans of diced tomatoes
- Two 15-oz. cans of tomato sauce
- 2 c. water
- 1 tbsp Italian seasoning
- 3 bay leaves
- 2 tbsp Worcestershire sauce
- ½ tsp garlic powder
- 1 tbsp oregano
- 2 c. elbow macaroni, uncooked
- 1 c. shredded cheddar cheese
- ½ tsp salt
- ½ tsp pepper
Instructions
Step 1: Saute the ground beef in a Dutch oven over medium-high heat until browned, breaking the meat up as it cooks. Drain any excess grease.
Step 2: To the pot, add the onions and cook for additional 5 minutes, stirring often until the onions have softened. Pour in 2 cups water and 1 cup beef broth followed by the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce, and seasonings. Stir well and put the lid on. Continue to cook for another 20 to 25 minutes.
Step 3: Remove the cover and add the elbow macaroni to the pot. Stir and replace the lid. Simmer the goulash for approximately 4 to 5 minutes until the pasta is al dente. Make sure not to overcook the pasta or the goulash will be mushy.
Step 4: Take the pot off the heat when done. Remove and discard the bay leaves. Top the goulash with shredded cheese before serving. Enjoy!
