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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a simple and inexpensive recipe I found . It reminds me college days. I changed this a bit by using 16 ounces of elbow macaroni and 10 3/4 ounces of mushroom soup. I doubled the beans to 30 ounces and tripled or quadrupled the peas. This is a great recipe because you already have all the ingredients or you can substitute to your heart's desire. Serving size is estimated. Ingredients:
1 tablespoon oil |
1 onion, diced |
3 -4 garlic cloves, minced |
1 lb ground beef or 1 lb ground turkey |
8 ounces elbow macaroni, cooked al dente and drained |
30 ounces tomato sauce |
15 ounces cream of mushroom soup |
15 ounces kidney beans, rinsed and drained |
3 tablespoons worcestershire sauce (or 3 splashes) |
1 cup peas, frozen |
1 cup mozzarella cheese (grated) or 1 cup cheddar cheese (grated) or 1 cup parmesan cheese (grated) |
Directions:
1. Heat the oil in a deep skillet and start the onions and garlic cooking, stirring periodically.
2. Put a large pot of water on to boil for pasta. Cook the pasta until al dente. Drain and set aside.
3. When the garlic and onions are soft, add the ground beef and cook, stirring to break up the chunks. Cook until browned and drain excess oil and fat.
4. Add the tomato sauce, kidney beans, cream of mushroom soup, cooked pasta, and worcestershire sauce.
5. Heat through, stirring and then stir in the frozen peas. Cover and stir. Let the goulash simmer a few minutes to finish the pasta and heat the peas.
6. Top with grated cheese, cover, and let the cheese melt. Serve.
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