Prep 15 mins
Cook 20 mins
I really like this recipe because it is very tasty. I found in the American Heart Association Cookbook some time ago. I have made changes to it according to our taste. I also used regular tomatoes, crushed and 2 cloves of garlic and fresh herbs to taste as I grow a lot of different herbs year round. I omitted the ketchup and used 1 cup of Hunts tomato sauce in a can. I have forgotten what size can I used but it was a regular size can this makes it very good. Sometimes I use Italian seasoning to taste we really like the taste of it and it is fresh to. I also use gound round.
- 1 cup uncooked macaroni
- 1 lb lean ground beef
- 1⁄2 lb fresh mushrooms, sliced
- 1 cup chopped onion
- 1 clove minced garlic
- 1 (6 ounce) can no-added-salt tomato paste
- 3⁄4 cup water
- 1 cup low sodium ketchup
- 1 small bay leaf
- 1 teaspoon sugar
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- Cook macaroni according to package directions.
- Drain and set aside.
- Brown gound round with mushrooms, onion and garlic.
- Add remaining ingredients.
- Simmer gently about 15 minutes.
- Add cooked, drained macaroni.
- Simmer 5 minutes.
- Remove Bay Leaf.
This is a very good, basic recipe for beef goulash. It got the 'thumbs up' from my kids. It tasted even better for leftovers the next day. I opted to use the 1 cup of tomato sauce instead of the ketchup. Also, I did not include the mushrooms (since I'm the only one in my family who likes them). This recipe was easy, economical and good-tasting. Thank you! ~Made for My-3-Chefs 2008~