Classic Goulash

Classic Goulash is one of those recipes that have been handed down from generation to generation in the family. It’s a wonderful meal that can be put together rather quickly which is why it’s so popular. Being able to make dinner in a very short period of time is valuable for a working mom or dad. This recipe should not take more than 60 minutes to put together. If you like, you could make a very large batch by doubling the ingredients and saving some in the fridge so that you have lunches for work every day.

Ingredients:

• 2 pounds of ground beef
• 2 large yellow onions diced
• 3 cloves of garlic minced
• 3 cups of water
• 30 ounces of tomato sauce
• 28-30 ounces of diced tomatoes
• 3 tablespoons of soy sauce
• 2 tablespoons dried Italian seasoning
• 3 bay leaves
• 1 tablespoon of salt
• 2 cups of uncooked elbow macaroni

Directions:

1. Cook and stir the ground beef in a large Dutch oven over medium-high heat.
2. Break the meat up as it cooks until there is no longer any pink in the meat. Skim off any excess fat and stir in the onions and garlic.
3. Continue to cook this mixture until the onions are translucent.
4. Mix in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, Bay leaves, and seasoned salt into this meat mixture. Bring to a boil over medium-high heat.
5. After bringing to a boil, reduce the heat to low, cover, and simmer while stirring occasionally.
6. Add macaroni to this mixture and cover. Let it simmer over low heat until the pasta is tender or about 25 minutes.
7. Continue to stir occasionally.
8. Once finished remove from heat and discard the Bay leaves.
9. Serve hot.

Tips:

• To make this in a crock pot, cook the ground beef and then dump the remaining ingredients into the crockpot on high for one hour. Before serving take out the Bay leaves.
• In the absence of elbow macaroni, ziti macaroni can be used.
• In the absence of hamburger ground chicken, ground pork, or ground lamb will work.
• You can add things to this goulash dish to give it more flavor such as mushrooms, beans, chickpeas, chicken, spinach, corn, peppers, and so much more.
• Goulash can be stored in an airtight container in the refrigerator for up to a week.
• Goulash can be made ahead of time in large batches and saved for lunches in individual containers to reduce cook time. This will make it easier to just pull the leftovers out of the fridge and reheat them in a microwave or on a stovetop.
• Goulash does not freeze very well. Any leftovers should be used within a week. They make lovely leftovers.
• Goulash can be considered a main dish, but it also is a very nice side dish when placed with a steak or hamburger. It also goes well with a nice vegetable side.
• Each serving of goulash has 386 calories, 28 grams of protein 34, grams of carbohydrates, and 14 grams of fat.