This American Goulash was dinner a few weeks ago when I was too sick to bother much with raw meat. Don’t get me wrong I am not squeamish when it comes to preparing liver or cleaning a chicken. I eat my meat on the rare side, especially off the BBQ. But when I am not feeling well or the meat has been in the refrigerator over night I tend to not want to work with. I guess that is a left over pregnancy phobia when I couldn’t even look at raw meat. This goulash was the perfect recipe for a quick dump and go meal. A one pot wonder. A comfort meal. With garlic bread. Ready in under an hour. My kind of meal. I hope your kind of meal too! Let’s EAT! What would you do to change this up?
- 2 Pounds Ground Beef
- 1 Large Yellow Onion
- 4 Large Cloves Garlic Minced
- 3 Cups Water
- 2 15 Ounce Canned Tomato Sauce
- 2 14.5 Ounce Canned Diced Tomatoes
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Dried Oregano
- 2 Teaspoons Dried Basil
- 2 Dried Bay Leaves
- 1 Tablespoon Seasoned Salt
- 1/2 Teaspoon Black Pepper
- 2 Cups Elbow Macaroni Uncooked
- In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink. Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.
- Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir in the pasta, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and refrigerate, if possible, overnight. If you must, you could serve.