Classic American Goulash
This was a staple growing up, and even served as lunch in schools. And just as delicious then as it was on 9 Feb 2017 when I cooked this, this is my go to recipe for goulash. Link to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef
- 1 onion, chopped
- 3-4 cloves garlic, smashed and minced
- 1 1/2 cups water
- 2 1/4 cups tomato sauce, OR make from a shortcut
- 1 can whole peeled tomatoes, drained, chopped, OR chop 4-5 plum tomatoes
- 1 1/2 tablespoons Worcherstershire sauce, OR 1 1/2 tablespoons soy sauce
- 1 tablespoon Italian seasoning, OR make from a shortcut
- 1 bay leaf
- 1 cup dry elbow macaroni, or maccheroni
- salt and pepper, to taste
Instructions
- In a large pot over medium-high heat, add splash of olive oil and add the garlic and onions and cook until softened.
- Add the ground beef , breaking the meat up as it cooks and mix into the onions, cook until the meat is no longer pink and has started to brown. Drain fat
- Stir water, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaf, and salt and pepper to taste into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 10-15 minutes, stirring occasionally.
- Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25-30 minutes, stirring occasionally. Remove from heat, remove bay leaf.
- Serve.
Notes
Figure about 100 Baht for 500 grams of beef, and you may have to grind it yourself (which is preferred), for 4 servings, this is 74 cents per serving.
Variants: Add diced green bell pepper, parsley, it is up to you to tailor this to your recipe.
Shortcuts: Tomato Sauce, Italian Seasoning.
Adapted from an internet recipe.