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Southern Goulash Recipe

Southern Goulash
Source: just a pinch

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Ingredients

  • 1 lb ground chuck
  • 1 medium onion, chopped
  • 1/3 c red or green bell pepper chopped
  • 2 c elbow macaroni, uncooked
  • 1 can(s) stewed tomatoes, 15 oz
  • 1 can(s) tomato sauce, 15 oz
  • 4 c water
  • 1 Tbsp sugar
  • 1 Tbsp Italian seasoning
  • 1 Tbsp Worcestershire sauce
  • 1 tsp seasoning salt
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1/2 tsp Cajun seasoning, like Tony Chachere (optional)
  • 1/2 c grated Parmesan cheese
  • dash of tobasco
  • 2 c cheddar cheese, shredded
PREP TIME
35m
COOK TIME
30m
TOTAL TIME
1h5m
YIELD
4-6 servings

Instructions

  • Brown ground beef along with the chopped onion and the chopped bell pepper.
  • Add the tomatoes, tomato sauce, and seasonings.
  • Then add macaroni and water.
  • Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
  • Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
  • Before serving, sprinkle with the Parmesan and the cheddar cheeses.
  • If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove.
  • The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!

Dinner

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A recipe from just a pinch

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