Goulash – Version 2
When I was a kid my mom made Goulash all the time. It is one of those hearty, delicious but not too expensive meals and it makes a lot! It is great for family, potlucks or guests. This is my recipe (Goulash – Version 2). The first Goulash recipe I posted (it’s in the categories under casseroles) belongs to my husband and how he ate it growing up. His is made using tomato soup. Mine is made using diced canned tomatoes with herbs in it. Give them both a try to see which one you like best.
In a large deep pot, boil pasta according to the package directions.
Drain pasta and set aside.
In a large frying pan over medium heat, cook the onions
and ground beef until the ground beef is no longer pink.
Stir in the dry ingredients and garlic.
Add the tomatoes and tomato paste and mix.
Simmer for 5 minutes until hot.
Mix the sauce and the pasta together.
Place into a 4 quart casserole dish.
Bake in a preheated 350 degree oven, covered, for 30 minutes then serve.
Goulash - Version 2
- 1# ground beef
- 1# uncooked elbow macaroni
- 1 – 28 oz can diced or crushed tomatoes
- 2 – 12 oz cans tomato paste
- 1 medium onion, diced
- 1/4 tsp dried oregano
- 1/2 tsp dried Italian seasonings
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
- 1 clove garlic, chopped
- 1/2 tsp dried parsley
- Preheat oven to 350 degrees.
- In a large pot boil pasta according to the package directions, drain and set aside.
- In a large frying pan over medium heat, cook the onion and ground beef until no longer pink.
- Stir in the dry ingredients.
- Stir in the tomatoes and tomato paste.
- Simmer for 5 minutes until hot.
- Mix the pasta and meat mixture together.
- Place into a 4 quart casserole dish.
- Bake covered for 30 minutes then serve hot.