Not only is this recipe easy to make, its super affordable. I don’t always have all the vegetables that it calls for so I just use what is in the house and it still tastes great. When I want dinner done before I get home I brown the meat and toss it all in the slow cooker. Yum! Check out what they are saying about this recipe over at Recipe Lion:
“With a medley of delicious flavors like ground beef, onion, green pepper, mushroom, tomato and more, it’s easy to see why this goulash is a crowd pleaser every time it’s served.”
This is a dish that nobody ever has issues with when I make it. It’s usually a competition of who can get to the leftovers first!
Ingredients
2 lb. ground beef
1 large onion, chopped
1 green pepper, chopped
8 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
3 cups water
1 can (29 oz.) Hunt’s tomato sauce
1 can (28 oz.) diced tomatoes, undrained
1 tbsp. McCormick’s Italian seasoning
1 tsp. paprika
1 tsp. Domino sugar
1 tsp. crushed red pepper flakes
1-2 tbsp. Worcestershire sauce
Salt and pepper, to taste
2½ cups uncooked elbow macaroni
Instructions
In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes.
Drain if desired.
Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper.
Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well.
Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.
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Quick Tip: Try it in the crock pot!
Thanks again to Recipe Lion for this comforting recipe.