- Prep Time: 15m
- Cook Time: 1:05 h
- Ready In: 1:20 h
Average Member Rating
(4 / 5)
1 People rated this recipe
Lisa Beth Fillers Yummy! I made a pot of that in my teens when Mom was sick. I didn’t usually get to “mess in” her kitchen. But she loved my goulash so much she started making it about once a month. My brother and a friend he would have over to play both loved it! I didn’t even realize there was a goulash recipe at the time. Mine was just a mixture of things I thought would be good together. It looks a lot like yours except I had a few peas and whole kernel corn in mine.
Kay Lovins This is the recipe I use. It’s awesome. I made it last week using frozen Italian meatballs cause I didn’t have any ground beef and didn’t want to go to the store. I think I liked it better
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 3 cloves garlic, chopped
- 3 cups water
- 2 (15 ounce) cans tomato sause
- 2 (14.5 ounce) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried italian herb seasoning
- 1 tablespoon seasoned salt, or to taste
- 2 cups uncooked elbow macaroni
Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.