Goulash
By McLean
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.
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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
Details
Preparation
Step 1
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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