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.

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

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.