Goulash American Style My Way

READY IN: 45mins




  • Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
  • Cook eleven minutes for well done, drain, don't rinse, set aside.
  • Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
  • Turned up the heat and put in the ground beef, started breaking it up with spatula.
  • Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
  • Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
  • When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
  • Added the tomato paste, diced tomatoes and water, stirred on low heat.
  • Add the flavor booster and did a taste test because it's salty, just right.
  • To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
  • Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
  • If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
  • Can be eaten right away, baked in oven, frozen, or made a day ahead.
  • Add ground pepper to taste when served.