| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | md | Onion; chopped |
| Salt and pepper | ||
| Garlic powder | ||
| 1 | sm | Box elbow macaroni |
| 1 | cn | Stewed tomatoes |
| 1 | cn | (small) tomato paste |
| 1 | cn | Tomato sauce |
INSTRUCTIONS
In a skillet brown your ground beef. Add in chopped onion. Season to taste with salt and pepper, and garlic powder. (Garlic can be omitted if your family doesn't like it) Cook until onions become translucent. In the meantime, cook macaroni al dente in boiling water. Drain well and add in tomatoes, paste, and sauce. Stir well. Add in ground beef mixture. Mix well. Allow goulash to sit for 20 minutes or so to allow flavors to 'mingle'. Serve to hungry family. This recipe re-heats well. I can usually count on my husband going after the leftovers later in the evening. If you like, you can also add some chopped green peppers with the onion, or some sliced mushrooms. Posted to TNT Recipes Digest by mlh@juno.com on Mar 6, 1998
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