| 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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