Southern Goulash
Jennifer's Southern goulash is fantastic! There are so many versions of goulash and, in the Test Kitchen, we were a big fan of this flavorful one. The fresh onions and bell pepper add a lot of flavor, but it's the spices where the real flavor comes in. Follow her measurements and you'll have one delicious meal. The recipe only uses 1 pound of ground meat and is hearty enough to feed a family. Have this handy for a quick weeknight meal on a budget.
Ingredients
- 1 pound(s) ground chuck
- 1 medium onion, chopped
- 1/3 cup(s) red or green bell pepper chopped
- 2 cup(s) elbow macaroni, uncooked
- 1 can(s) stewed tomatoes, 15 oz
- 1 can(s) tomato sauce, 15 oz
- 4 cup(s) water
- 1 tablespoon(s) sugar
- 1 tablespoon(s) Italian seasoning
- 1 tablespoon(s) Worcestershire sauce
- 1 teaspoon(s) seasoning salt
- 1 teaspoon(s) garlic salt
- 1 teaspoon(s) black pepper
- 1/2 teaspoon(s) Cajun seasoning, like Tony Chachere (optional)
- 1/2 cup(s) grated Parmesan cheese
- - dash of tobasco
- 2 cup(s) cheddar cheese, shredded
Directions
- 1
Brown ground beef along with the chopped onion and the chopped bell pepper.
- 2
Add the tomatoes, tomato sauce, and seasonings.
- 3
Then add macaroni and water.
- 4
Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
- 5
Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
- 6
Before serving, sprinkle with the Parmesan and the cheddar cheeses.
- 7
If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!