This week’s recipe is a bit controversial. Apparently, the name “goulash” means different things to different people of different nationalities. I’m told (vehemently, at times) that Hungarian goulash is a completely different dish than what most Americans refer to by the same name. Therefore, as to not offend our Hungarian friends (or any other goulash-eating nationality), I’ve dubbed this “American Goulash.” Moving past the politics of it all, what you have is a simple, but hearty, meal for the whole family to love. Grown-ups will appreciate the ease of preparation and clean-up. For the kiddos, it’s a comforting, hot bowl of beef, tomatoes, and noodles without a bunch of “weird” ingredients.
Here’s what you’ll need:
- 2 lbs. ground beef
- 1 large yellow onion, diced small
- 2 t. Kosher salt
- 3 cloves garlic, minced
- 2 (15-oz.) cans diced tomatoes (not drained)
- 2 (15-oz.) cans tomato sauce
- 3 c. water
- 2 T. Worcestershire sauce
- 1 T. Italian seasoning
- 2 t. seasoned salt
- 16-oz. box elbow macaroni
In a large Dutch oven or pot, brown the ground beef over medium-high heat. When the meat is completely browned, add the onion and Kosher salt. Stir the onion in and cover the pot for about 5 minutes to allow the onion to soften. Then add the garlic and cook for another minute or so.
Next, add all of the remaining ingredients, stir well, and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the pasta is done to your liking. That’s it; serve it up and enjoy!