American Hamburger Goulash

This is definitely a going-back-for-seconds
bowl of goodness.

It's a great pasta dish for fall and a
perfect dinner to serve the night of
 Halloween...Ghoul-ash!

There are many variations and names for

a macaroni and beef recipe. 

This recipe is easy and doesn't require boiling

the macaroni noodles separately. 

Just stir the dry pasta into the beef mixture.

It's a good dinner to made ahead and 

refrigerate until the next day.

I cut the recipe in half this time for just the 

2 of us. But I usually make the whole pot so 

I'll have plenty of leftovers, or to freeze 

a few individual portion dinners.
This is the full recipe.

American Goulash

2 lbs ground beef

1 large onion, chopped

4 large cloves garlic, minced

2 (15oz) cans tomato sauce 

(or 1 large 29oz can)

2 (14.5oz) cans diced tomatoes

 (or 1 large 29oz can)

3 C water

2 dried bay leaves

1 T seasoned salt

2 T dried oregano

3 T soy sauce

2 t dried basil

1/2 t pepper

2 C elbow macaroni, uncooked

In a large dutch oven, brown the beef 

breaking it up as it cooks.

Stir in the onion and garlic. Cook until 

the onions are tender. Add the remaining 

ingredients, except macaroni. Simmer for

20 minutes. Stir in the pasta, cover, simmer

 over low heat until the pasta is tender, 

about 25 minutes, stirring occasionally. 

Remove from heat. Discard bay leaves. 

Serve or refrigerate until needed. 

Enjoy!

tip: you can replace the oregano and basil with
2 T Italian seasoning.

Links: Between Naps On The Porch