Carrol's Family Goulash Recipe

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Carrol's Family Goulash
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Ingredients
12
Count
Nutrition
253
Calories
Total time
60
Minutes
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Ingredients:

  • 1 tsp salt
  • 1/2-1 tsp black pepper
  • 1 tbsp fresh garlic, minced (i use the canned kind so i don'tsp have to hand mince it.)
  • 1 (6 oz) can tomato paste
  • 1/2 cup water
  • 1 (14 1/2 oz) can stewed tomatoes
  • 1/2-1 tsp salt
  • 1/4-1/2 tsp black pepper
  • 1 tsp msg

Directions:

  1. Cook the ground beef with the: 1 teaspoon salt, 1/2 to 1 teaspoon black pepper, 2 tablespoons instant minced onion, and 1 tablespoon fresh minced garlic together until the juices run clear. Seasoning the meat while cooking is very important…it helps to give flavor to the meat itself.
  2. Turn off the skillet and set aside.
  3. Drain any residue fat if there is any in the meat.
  4. Cook the macaroni in boiling water for about 8 or 9 minutes. This is important. DO NOT overcook…it should be very 'a la dente' or only about half cooked.
  5. Drain the macaroni well; rinse with cold water and set aside. The cold water will help the macaroni to stop cooking and keep it from sticking while it waits to go into the skillet.
  6. Add the tomato paste, 1/2 cup water and the stewed tomatoes to the meat. When adding the stewed tomatoes, pick up each tomato with your hand and squeeze it to crush it more as you put it in the pan.
  7. Turn the heat back on.
  8. Add the 1/2 to 1 teaspoon salt, 1/4 to 1/2 teaspoon black pepper and the 1 teaspoon msg. This is when I begin to taste test the juices to see if it needs more salt and pepper.
  9. Sometimes it looks too thick and I will add a little more water to the juices.
  10. Add the macaroni and cook on low to medium heat ONLY until the juices are mostly cooked into the pasta.
  11. I always taste test at the end in case it needs more seasonings.
  12. Each piece of macaroni should be lightly coated with the red sauces of the tomato products when finished.
  13. FIRST NOTE**
  14. My Mother told me that the key to good goulash was the black pepper. She said that it should have a little ‘bite’ of the pepper and not be bland in flavor, or as Emerill would say…BAM!.
  15. SECOND NOTE**.
  16. There is nothing worse than overcooked pasta. It will get mushy if overcooked. Even when finished it should not be too soft.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 253.37 Kcal (1061 kJ)
Calories from fat 41.06 Kcal
% Daily Value*
Total Fat 4.56g 7%
Cholesterol 46.86mg 16%
Sodium 784.5mg 33%
Potassium 419.87mg 9%
Total Carbs 30.56g 10%
Sugars 2.04g 8%
Dietary Fiber 1.57g 6%
Protein 21.18g 42%
Vitamin C 2.1mg 3%
Iron 2.9mg 16%
Calcium 25.7mg 3%
Amount Per 100 g
Calories 163.65 Kcal (685 kJ)
Calories from fat 26.52 Kcal
% Daily Value*
Total Fat 2.95g 7%
Cholesterol 30.27mg 16%
Sodium 506.7mg 33%
Potassium 271.19mg 9%
Total Carbs 19.74g 10%
Sugars 1.32g 8%
Dietary Fiber 1.02g 6%
Protein 13.68g 42%
Vitamin C 1.3mg 3%
Iron 1.9mg 16%
Calcium 16.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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