OLD FASHIONED GOULASH RECIPE
My ancient grandmother Goulash recipe We also alternately call it Johnny Marzetti, but it's also referred to as American Goulash or American dish is one among my childhood typical dishes.
There is just something so warm and entertaining a few large bowl of old-fashioned goulash granny with a melty cheddar on top. Honestly, I can eat stuff a day and never get bored!
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| OLD FASHIONED GOULASH RECIPE |
It's all about arising with the proper combination of red sauce, seasonings, pasta and beef to form perfect goulash. Fortunately, this dish is sort of forgiving and leaves you many room to tweak the recipe for your own personal preference.
This easy goulash recipe is additionally an enormous hit with the kid . My son and daughter were even as excited as having this goulash for dinner.
In other words, you'll not fail once you make this easy, ancient goulash for dinner. Trust me, your whole crew will love it!
INGREDIENTS:
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 4 cloves garlic, chopped
- 2 cups water
- 1 cup beef broth
- Two 15-ounce cans tomato sauce
- Two 15-ounce cans diced tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- 3 bay leaves
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
INSTRUCTIONS:
- In a Dutch oven, saute the ground 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 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
- Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
- Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.
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