American Goulash

Not your Grandma’s Goulash

I was hesitant…..goulash? It sounds scary. But, don’t knock it until you’ve tasted it! The macaroni noodles are my kids’ favorite and sometimes I even sneak in come grated carrots and zucchini. ***shhhhh!!!!***

  • 2 pounds 80/20 ground beef
  • 1 large onion, diced
  • 4 garlic cloves, minced (measure with your heart!)
  • 3 cups water
  • 2 (15 oz) cans tomato sauce
  • 2 (14.5 oz) cans diced tomatoes (we do petite diced so they can’t pick them out as easily!)
  • 3 tablespoons soy sauce
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 dry bay leaves
  • 1 teaspoon (or less) salt
  • 1/2 teaspoon ground black pepper
  • 2 cups uncooked elbow macaroni

Brown the ground beef, onion and garlic in a large stock pot or tall rimmed skillet. Add the water to deglaze and add in the remaining ingredients except the uncooked pasta. Bring to a boil, turn down the heat to a simmar and let sit uncovered for about 20 minutes. Add the elbow macaroni and cover, stirring occasionally until the pasta is cooked. We tend to put the cover on and let things marinate a bit.

This tastes even better the next day. Yum.

Photos coming soon!

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