This recipe is one of my favorites to make on busy weekdays. They preparation is so simple, and it cooks up fast. Dinner can be on the table when we are ready to eat. It’s perfect when we have to run off to different evening activities. It’s one way that I know I will be able to get my entire family around the dinner table at one time with no arguments. My kids will even leave their phones in their rooms when they know I am making this. It’s a refreshing change to our chaotic lives. Check out what they are saying about this recipe over at The Wanderlust Kitchen:
“I kid you not, it’s uh-may-zing. I can’t even put into words how much I love this.”
After trying your goulash prepared like this, you will never go back to your old method.
1 tsp. vegetable oil
1 lb. lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
2 stalks celery, diced
2 tsp. oregano
1 tsp. freshly ground black pepper
1 tsp. Lawry’s seasoned salt
1/4 c. Sutter Home red wine
2 (15 oz) cans Del Monte fire-roasted tomatoes
1 (2.25 oz) can sliced olives
1.5 cups cubed cheddar cheese
1.5 cups uncooked macaroni noodles
Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the ground beef, onion, garlic, and celery and cook until the ground beef is cooked through.
Add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck on pieces.
Season with oregano, black pepper and seasoned salt, then add the two cans of tomatoes and the sliced olives. Turn the heat to low and let simmer for fifteen minutes.
Meanwhile, cook the macaroni noodles in a pot of salted boiling water until al dente. Drain well and set aside.
Add the cheese to the skillet and let it melt for a few minutes. Add the drained noodles and toss to combine. Let simmer for an additional five minutes, then serve hot.
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Quick Tip: Try it with pepper jack cheese!
Thanks again to The Wanderlust Kitchen for this hearty and traditional recipe.