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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is my take on American Goulash, Down-Home Goulash. Originally I ran across a recipe for goulash while enjoying some good ol Paula Deen ( Bobby’s Goulash.) The recipes are similar, enough so that I have to make sure I give a wink and a nudge to the Deens. Now Bobby might not like mine as much as his mama’s but in this house we think it is pretty darn good (we liked Paula’s too don’t get me wrong.) Now the pasta turns out really soft for those who aren’t familiar with country goulash. It is also one of the most versatile recipes. The additions you can add are endless and all just as good. Mushrooms, bell peppers, olives, corn, etc. are all great. It really just all depends on what you and your family enjoy. We garnished with shredded cheddar and sour cream, but again its all about what you like. Just experiment and have fun and let me know how it turns out! If you make it and really do not like the mushy noodles (I know some folks just don’t) they you can boil and drain the pasta separate, you will just want to lessen the amount of broth. Just add in until it is the consistency you like, and be sure to watch your salt so you don’t make it too salty. If you are unsure just half the recipe and try it out since this does make a pretty healthy pot of food. Ingredients:
2 lbs ground meat (i used ground beef but you can use any or combination you like) |
2 onions, chopped |
4 garlic cloves, minced |
4 cups beef broth |
2 (15 ounce) cans tomato sauce |
2 (15 ounce) cans diced tomatoes |
1 tablespoon italian seasoning |
2 bay leaves |
2 tablespoons worcestershire sauce |
1 teaspoon garlic powder |
1 teaspoon salt |
1 teaspoon pepper |
1 lb elbow macaroni |
Directions:
1. In a dutch oven brown the meat over medium-high heat. Transfer the meat into a strainer to drain.
2. Add onions to the pot and cook until softened. Toss in the garlic and cook until fragrant, 15 to 30 seconds.
3. Return the meat to the pot and stir in the broth, tomato sauce, and diced tomato. Add in the Italian seasoning, bay leaves, Worcestershire sauce, garlic powder, and salt and pepper. Taste for seasoning and add more salt and pepper to taste.
4. Once it comes to a boil add in the macaroni, stir to combine, and cover, lowering the temperature to a simmer. Continue simmer for 30 minutes. Turn off the heat and allow to rest for 20 to 30 minutes longer. Serve topped with your favorite toppings such as cheese and sour cream.
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