Thursday, September 8, 2016

Mom’s Goulash






  • 1/2 lb macaroni
  • 1 1/2 lbs ground beef
  • 2 (14.5 oz) cans whole stewed tomatoes, undrained
  • 2 tablespoons ketchup
  • Tomato juice as needed
  • 1 large onion, diced
  • garlic salt, pepper, chili powder, & hot sauce to taste


How to Make It

  • Cook the macaroni to al dente according to package directions.
  • While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
  • Drain and season with spices to taste.
  • In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.
  • Drain macaroni and add to the beef mixture, stirring well.
  • Taste and add additional seasoning as needed.
  • I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like.
  • Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.
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