I used this recipe for Bobby Dean's Goulash found at Mommy's Kitchen blog (which I love by the way), for the most delicious quick supper (think how fast Hamburger Helper is, but better for you)! I changed it up a little bit using what I had on hand like this:
GINA'S FAVORITE GOULASH
2 - tablespoon soy sauce
2 - bay leaves (do not omit - key ingredient here)
1 - teaspoon oregeno seasoning
1 - (15-ounce) can crushed tomatoes (diced is great too but I had crushed)
1- (15-ounce) can tomato sauce
2 - cups water
2 teaspoons garlic powder
1 lb - lean ground beef
1 Tablespoon onion powder
2 - cups elbow macaroni, uncooked
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onion powder and garlic to the pot. Add 2 cups water, along with the tomato sauce, crushed/diced tomatoes, oregeno (basil or italian seasoning works here), bay leaves (key ingredient - don't omit this), soy sauce, and a little salt/pepper. Stir well.
Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes (stir periodically here because once the macaroni starts to cook - it might stick). Turn off the heat, remove the bay leaves, and allow the mixture to sit about 10 minutes more before serving. Serve with garlic bread and a salad.
DO NOT EAT THE BAY LEAVES. Use big ones so you can find them easier!
This is great leftover. I really love this recipe!
GINA'S FAVORITE GOULASH
2 - tablespoon soy sauce
2 - bay leaves (do not omit - key ingredient here)
1 - teaspoon oregeno seasoning
1 - (15-ounce) can crushed tomatoes (diced is great too but I had crushed)
1- (15-ounce) can tomato sauce
2 - cups water
2 teaspoons garlic powder
1 lb - lean ground beef
1 Tablespoon onion powder
2 - cups elbow macaroni, uncooked
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onion powder and garlic to the pot. Add 2 cups water, along with the tomato sauce, crushed/diced tomatoes, oregeno (basil or italian seasoning works here), bay leaves (key ingredient - don't omit this), soy sauce, and a little salt/pepper. Stir well.
Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes (stir periodically here because once the macaroni starts to cook - it might stick). Turn off the heat, remove the bay leaves, and allow the mixture to sit about 10 minutes more before serving. Serve with garlic bread and a salad.
DO NOT EAT THE BAY LEAVES. Use big ones so you can find them easier!
This is great leftover. I really love this recipe!
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