Old Fashioned Goulash – The same American goulash recipe just like Grandma or Mom used to make. I grew up eating this, I think it was relatively inexpensive to make and went a long way (not much has changed).
It’s a hearty recipe that the entire family can enjoy any night of the week.
1 pound elbow macaroni
2 pounds ground beef
1 white or yellow onion, finely chopped
3 cloves garlic, minced or a couple of tablespoons of garlic granules
A pinch of red pepper flakes or cayenne pepper
1 Tbs Worcestershire sauce
1 (15 oz) cans tomato sauce
1 (15 oz) diced tomatoes (I like grabbing the seasoned diced tomatoes)
1 can Rotel drained (optional)
1 can corn drained
1 cup beef broth
About 2 cups or less water
1 1/2 Tbls Italian seasoning
Salt to taste
Black pepper to taste
1 cup cheddar cheese, shredded
In a Dutch oven, saute the ground beef and onion over medium-high heat, until no pink remains.
Add 2 cups water and one cup beef broth (I would eye the amount of water depending on how thick or thin you want it), the tomato sauce, tomatoes, garlic clove, Rotel, Worcestershire sauce, and the rest of the seasonings. Add the corn. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove it from heat. Be careful not to cook the pasta too long, the pasta will be mushy.
Top with cheese
Serve with cornbread or rolls.