Just like soups, stews, and chili, goulash is one of those dishes that can sit in the fridge overnight and become even tastier than it was the first day. That’s why I always make a huge pot of it! In our house, we don’t mind eating the same thing two days in a row…especially if it’s this good. Usually we will have it in our lunches or even again for dinner…either way…yummy! Check out what they are saying about this recipe over at Group Recipes:
“This was super easy and very hearty…”
This recipe makes a nice pot of goulash that can easily feed your family…serve with French bread or a homemade dinner roll.
Ingredients
1 pound cooked ground beef
1/2 onion – chopped
1/2 green bell pepper – chopped
1 T canola oil ( or butter )
3 cups water
3 beef boullion cubes
2 14.5 oz cans Hunt’s diced tomatoes
2 4 oz. cans tomato sauce
1 teas garlic powder
1 teas chili powder
1 1/2 teas cumin
1/4 teas Morton salt (more to taste)
1/4 teas pepper
2 cups Mueller’s large elbow macaroni
Instructions
Brown ground beef – then drain and rinse
In a large pot cook onion and green pepper in oil till softened
Add all ingredients to the pot except macaroni and bring to a boil over medium heat
Stir in the macaroni and reduce the heat to simmer. Let simmer until the macaroni is done, stirring occasionally to make sure macaroni doesn’t stick.
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Quick Tip: Try with pasta shells.
Thanks again to Group Recipes for this traditional recipe.
I’ve never heard of a real Hungarian goulash not having paprika in it. It tastes so much better than the American which is an awful lot like spaghetti.