Monday, July 29, 2013

One Pan Goulash

  
Homemade Goulash
  I wouldn't normally be making goulash in the middle of summer but these last couple of days have felt more like fall than summer. I needed some good for the soul food that warms you up and this was the ticket. Plus it was super easy to make.

     Usually I'm guilty of buying the goulash from Schwans which my family happens to really love. I decided that I wanted to make my own because homemade is so much better. Another reason for making homemade is everyone in my house is trying to really watch what they eat, so we're not buying as many prepackaged dinners.

     I found this recipe on pinterest and did a little tweaking to it to accommodate what I had in the pantry. I happen to use elbow macaroni, but I would have like to use some bigger noodles I just didn't have any in my pantry. I think you could use any kind of noodle that you have on hand.

     The original recipe called for V8 tomato juice and I didn't have any of that so I just replace it with water. Next time I'll use tomato juice or hopefully I'll have V8 tomato juice in the house.

     This meal was a hit with the family. I served it with some cheddar biscuits and it was delicious. They gobbled it up and I kept hearing how great it tasted. I know this one is a keeper. Besides its got to be cheaper than the prepackaged stuff and I'm guessing probably better for you too.

One Pan Goulash
1 lb ground beef
1/2 large onion, diced
1/2 green pepper, diced
1 8 oz can tomato sauce
1/2 C water
1 can diced tomatos (14.5 oz)
2 cloves of garlic, chopped
1/2 t Italian seasoning
1 t Lawry's season salt
1/2 t chili powder
1 bay leaf
1 C dry elbow macaroni
1 t salt
1/4 t pepper

In a large skillet combine beef, onion and green pepper. Cook over medium heat until beef is cooked all the way through. Drain off the fat.
Add tomato sauce, water, diced tomatoes, garlic, Italian seasoning, Lawry's salt, chili powder and bay leaf. Cover and continue cooking for 20 minutes.
Add macaroni and stir well. Put the lid on and cook for 20 more minutes or until the macaroni is tender. If it looks too dry you can add another 1/4 cup of water.
Add the salt and pepper.

Turn off the heat and let the liquid be absorbed. Take the bay leaf out before serving.

1 comment:

  1. Nothings better than a good hamburger hotdish!

    ReplyDelete