Goulash

Marcia Hoffman's Cookbook - I added diced tomatoes and eliminated cayenne and added a pinch of sugar. Also, I have used 1/2 cup or so of Parmesan and eliminated the Velveeta. I have also added beef granules or onion soup mix. This recipe is very flexible.

Goulash
Goulash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. ground beef

  • 2

    large onions, chopped

  • 4

    cloves garlic, minced

  • 1/2

    green pepper, chopped

  • 1

    can tomato soup

  • 1

    small can tomato sauce

  • 1

    T Lea and Perrin's

  • 2

    small ribs celery, chopped

  • 2

    cups raw elbow macaroni (or other pasta such as Rotini)

  • 5

    slices Velveeta

  • Dash of cayenne (optional)

  • 1

    can diced tomatoes

  • Sugar, optional

Directions

Brown beef and drain fat. Add onions and garlic and sauté. Add peppers and celery and continue to sauté for a bit until veggies are soft. Add soup, tomato sauce and Lea and Perrin's Stir all together, then add Velveeta slices and a dash of cayenne. While this is simmering in very low heat, bring water to a boil and cook 2 cups of macaroni (preferably Mueller's). Cook al dente. Drain, then add to the sauce.

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