Sunday, December 7, 2008

Basic Ground Beef American Goulash

Basic Ground Beef American Goulash - a quick and easy ground beef, macaroni and tomato skillet meal. Stir in 1/2 cup of cubed Velveeta for a cheesy version.

Basic Ground Beef American Goulash

This recipe is a basic American goulash - one of those easy to throw together, I'm in a hurry and need to feed my family quick skillet meals, sort of akin to a simple homemade Hamburger Helper meal, really. Hey, while you're here, be sure to pop by to see my "Deep South" version of goulash! Just click the link to go there.

Here's how to make the basic version.

Recipe: Basic Ground Beef American Goulash

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 25 min | Yield: About 4 to 6 servings

Ingredients
  • 1-1/2 cups of dry elbow macaroni
  • 1-1/2 pounds of ground chuck
  • 1 medium onion, chopped
  • 2 medium garlic cloves, minced
  • 1 teaspoon of Italian seasoning
  • 1 teaspoon of seasoning salt (like Lawry's)
  • 1/2 teaspoon of freshly cracked black pepper
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 2 small bay leaves
  • 1 (8 ounce) tomato sauce
  • Pinch of granulated sugar, optional
  • 2 (14.5 ounce) cans of diced tomatoes, undrained
  • Red pepper flakes, optional
Instructions

Cook the macaroni according to the package directions for al dente. Reserve two cups of the pasta water; drain macaroni and set aside. Meanwhile, using a lidded skillet, saute the ground beef uncovered until done; drain off any excess fat. Add the onion and garlic and continue sauteing about 5 minutes. Add the Italian seasoning, seasoned salt, pepper, Cajun seasoning, and bay leaves; blend. Add the tomato sauce, undrained diced tomatoes and sugar, scraping up any browned bits in the bottom of the skillet. Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes, stirring occasionally.

Add the cooked, drained macaroni, and stir in enough of the reserved pasta water as needed to loosen; continue to simmer until pasta is warmed through, adding additional pasta water as needed. Sprinkle with red pepper flakes if desired, stir, remove from heat, discard bay leaves and serve immediately.

Cook's Notes: For a cheesy variation, cube 1/2 cup of Velveeta and stir in just before serving, until melted and creamy.

Chili Mac: Add up to 2-1/2 tablespoons of chili powder (or to taste) and 1/2 teaspoon of cumin to the recipe. Stir in 1/2 cup of Velveeta (or shredded cheddar) as noted above, topping with another 1/2 cup. Cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Southern Beef and Sausage Goulash
Chuck Wagon Casserole
Mac and Cheese Ground Beef Casserole
Hamburger Hot Dish

Posted by on December 7, 2008
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

10 comments:

  1. Oh my goodness, I have went to heaven, made the old fashioned pan rolls. Pure Heaven thank You for sharing, you have made our day.

    ReplyDelete
  2. Yay Sherry - glad you enjoyed both dishes! Thanks so much for taking the time to come back and comment - I appreciate that!

    ReplyDelete
  3. im glad i stumbled on to your website u got a lot of great recipes cant wait to try them

    ReplyDelete
  4. Vrey good and super easy! My family doesn't like tomato chunks so I put more tomato sauce and doubled the other ingredients! Loved it!

    ReplyDelete
  5. Absolutely awesome. Not quite the memory I grew up eating in Minnesota, but definitely helped to satisfy the craving I was having for home comfort food. Thanks for sharing.

    ReplyDelete
    Replies
    1. Yeah, I don't know how they do it up that way, but I'm happy you enjoyed my version & thanks for letting me know!

      Delete
  6. I am making this for dinner now. I am certain it will become a family favorite in our house. I shared this on FB directing folks to your FB page & back to this site for more good recipes. What sells me most is that it has none of the ingredients my husband would pick out (like bell pepper).

    ReplyDelete
    Replies
    1. I do have another version we like that has bell pepper - oddly enough my husband will eat that cooked in foods. Good thing too because we cook a lot with bell pepper down here!! He will not eat a stuffed pepper though - well, he'll eat the stuffing but not the pepper!

      Thanks so much for the share too!!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails