Mom loves to serve classic goulash for dinner whenever me and my brother and his family come to visit. It’s a simple dinner with the whole family when we can all just relax and enjoy the good food. Conversations flow around as we eat the dish that we grew up loving. Our friends over at Mr. Food have this to say about this recipe:
“Classic dishes never go out of style, and this easy recipe for Hungarian goulash will be one of your favorites. Watch them clean their plates once you set this classic goulash on the table.”
I agree with you. Even with all of the new versions of old dishes or even with the new dishes nowadays, you will always find yourself craving for the classic dishes. There’s just something in them, more than the memories, which stays with you forever.
Ingredients:
1 tablespoon Wesson vegetable oil
1 1/2 pounds Tyson ground beef
1/2 medium-sized green bell pepper, chopped
1 small onion, chopped
1/2 pound fresh mushrooms, quartered
1 (28-ounce) jar Hunt’s spaghetti sauce
1 (8-ounce) package Barilla elbow macaroni, cooked according to package directions
1 teaspoon McCormick garlic powder
1 teaspoon Morton salt
1/2 teaspoon McCormick black pepper
1 cup (4 ounces) shredded Sargento mozzarella cheese
parsley
Instructions:
Preheat oven to 375 degrees F.
In a large skillet, heat oil over medium-high heat. Add ground beef, bell pepper, onion, and mushrooms, and cook 6 to 8 minutes, stirring to crumble the beef, until no pink remains; drain excess liquid.
Add remaining ingredients except cheese; mix well. Place in a 2-1/2-quart casserole dish, cover, and bake 22 to 25 minutes.
Remove casserole from oven, uncover, and top with mozzarella cheese. Bake uncovered for 5 to 7 minutes, or until heated through and cheese is melted.
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Quick Tip: Serve with cheesy or garlic bread.
Thanks again to Mr. Food for this amazing recipe.