Thought I would start a thread since I didn't see one already going.
I think we'll have Goulash tonight.... I think I'm going to substitute beef stock for the water.
Goulash
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Yield: 8 servings
Ingredients:
3 lbs. lean ground beef, or beef tips
2 large onions, chopped
4 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
3 bay leaves
3 tablespoons soy sauce
3 tablespoons paprika
2 teaspoons cracked pepper
2 teaspoons seasoned salt, Lowerys
1 teaspoon Italian seasoning
6 cups dried elbow macaroni, large
1/2 teaspoon cayenne
Directions:
In a Dutch oven, saute the beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add minced garlic, soy sauce, and dry spices and stir into meat mixture. Do not allow spices to burn. Add 3 cups water, along with the tomato sauce and tomatoes allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
I think we'll have Goulash tonight.... I think I'm going to substitute beef stock for the water.
Goulash
--------------------------------------------------------------------------------
Yield: 8 servings
Ingredients:
3 lbs. lean ground beef, or beef tips
2 large onions, chopped
4 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
3 bay leaves
3 tablespoons soy sauce
3 tablespoons paprika
2 teaspoons cracked pepper
2 teaspoons seasoned salt, Lowerys
1 teaspoon Italian seasoning
6 cups dried elbow macaroni, large
1/2 teaspoon cayenne
Directions:
In a Dutch oven, saute the beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add minced garlic, soy sauce, and dry spices and stir into meat mixture. Do not allow spices to burn. Add 3 cups water, along with the tomato sauce and tomatoes allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
