This is ultimate comfort food in my family! My mom made it for us, and now I make it for my kids. In my family, we leave out paprika and use Louisiana style hot sauce to tastCountre (we each add it at the table). I personally like to use V-8, stewed tomatoes and tomato sauce. Shredded cheese is also often added at my house! And medium shells are there pasta of choice here. Honestly, I don’t feel like there is a wrong way to make this!
This is NOT supposed to be “Hungarian” Goulash! It is an Americanized version as plainly stated in the recipe description.It is also the way I make mine, and it is very good! There are plenty of recipes on here for Hungarian Goulash if that is what you want.
Ingredients:
pounds lean ground beef
1 large yellow onion, chopped
3 cloves garlic, chopped
3 tablespoons paprika, or to taste
2 teaspoons ground black pepper, or to taste
2 teaspoons seasoned salt, or to taste
2 (15 ounce) cans tomato sauce
1 (8 ounce) can tomato paste
1 cup water, or as desired
2 cups uncooked elbow macaroni.
Directions:
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.
Source :allrecipes.com
