Bobby's Goulash
2lbs lean ground beef
2 large onions, chopped
3 cloves garlic, minced
2 Tblsp Italian Seasoning-seems like a lot but don't cut back on this, it's important
3 bay leaves
3 C water
2 (15oz) cans diced tomatoes
2 (15oz) cans tomato sauce
3 Tblsp soy sauce-I do use all of this
1 Tblsp Paula Deen's House Seasoning-Start with 1 tsp and add more if needed, I don't add more
1 Tblsp Paual Deen's Seasoned Salt-I don't use this
2 C elbow macaroni-I used whole wheat this time and do add an extra handful
- Brown the ground beef in a dutch oven, break up and spoon off any grease.
- Add onion and garlic, saute until tender, about 5 minutes.
- Add everything except macaroni. Stir well and bring to a light boil, cover, reduce heat to simmer and cook for 20 minutes.
- Add elbow macaroni, stir well, add lid and cook for 30 minutes (I say 10 minutes).
- Turn off heat, remove bay leaves and allow to sit for about 30 minutes before serving (I take off heat and don't wait).
- This is a very simple recipe to cut in half.
- I feel you can easily cut back on the meat and add more pasta.
- The macaroni will get very over cooked if you stick to the suggested times. I set a timer for 10 minutes and that's when dinner is ready! If the 30 minutes of "sitting" time is to add even more flavor, I'd add it to the simmer time before adding the pasta. I even spread the leftovers out in a wide pan to cool faster so the pasta doesn't get too soggy.
- Great additions: paprika, either sweet or smoked-about 1/2 tsp. Crushed red pepper flakes-a few hearty shakes.
- House Seasoning: 1 C salt, 1/4 C each black pepper, garlic powder, onion powder.
