Macaroni Scramble (Goulash)

Submitted by DebiMcG

"My grandmother used to make this dish when I was growing up. My whole family loved it. I recently 'rediscovered' this recipe and now fix it for my husband."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 8-10

ingredients

• 8 ounces elbow macaroni, cooked
• 1⁄4 lb butter
• 2 lbs lean ground beef
• 3 cloves garlic, minced
• 2 cups onions, chopped
• 1 green pepper, chopped
• 2 (15 ounce) cans tomato sauce
• 4 ounces mushrooms, sliced (or use canned)
• 1 cup sharp cheddar cheese, grated
• 1 tablespoon chili powder
• 2 teaspoons sharp paprika (not sweet)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 1⁄2 cup dry sherry

directions

1. Brown onions, garlic and green pepper and mushrooms if using fresh, in butter.
2. Remove and set aside, brown ground beef.
3. Add Seasoning, onion mixture, tomato sauce, sherry and macaroni and mushrooms if using canned.
4. Pour into a 3 quart casserole, top with Cheddar cheese.
5. At this point, you can bake in 350 degree oven until cheese melts and casserole is bubbly (approximately 30 minutes).
6. However, this is best if left in the refrigerator overnight for the flavors to blend, then baked in the oven for approximately 1 hour.

Reviews

[Chef More Spice]

This ts a great recipe! I've been searching for the one mom use to make this is close but I remember mother putting chicken broth in it! I will make it again replacing the sherry with a can of chicken broth! Thank you for the recipe DebiMcG

 

[misc112]

I'm surprised more folks have not reviewed this since it has been here since 2003. Anyway it's very good. All I did different (out of necessity) was, I used slightly sweet cooking sherry, plain old paprika and added 1/4 tsp cayenne pepper to compensate. There will be a next time and I may try 1 can tomato sauce plus 1 can crushed tomatoes instead of two cans tomato sauce.

 

[VeggieValerie]

I substituted spicy sausage instead of ground beef, and didn't use the sherry. It turned out really good. Will make it again

 

[Dave Oh]

This is simply my favorite food. I've searched so hard to find a good recipe that really hits the spot, but this delivers on every level. The only change I made was that I diced the onions and peppers so they would blend more with the other flavors. Aside from that I couldn't recommend anything else to do to this recipe, it's simply incredible. I especially love the subtle strength of the sherry after letting this sit overnight. I've made it for a few friends and everyone who's had it has asked for the recipe and just couldn't get enough of it. I also love its ability to stay for leftovers. Makes a great lunch the day after. Thanks!