American Goulash

Carolyn
Carolyn @cinnamona

This time I cut the oregano back to 1 TBSP, used 1 lb ground beef and 1 can of light red kidney beans (rinsed) and used both soy sauce and worstishire(sp) sauce :hungry

American Goulash

Carrie Hartley's cooksnap of when they made American Goulash.
deathbysayuri's cooksnap of when they made American Goulash.
kknight79's cooksnap of when they made American Goulash.
Carolyn
Carolyn @cinnamona

This time I cut the oregano back to 1 TBSP, used 1 lb ground beef and 1 can of light red kidney beans (rinsed) and used both soy sauce and worstishire(sp) sauce :hungry
Edit recipe
See report
Share
Share

Ingredients

1 mins
8 servings
  1. 2 lbground beef
  2. 1 largeyellow onion, chopped
  3. 4 clovegarlic, minced
  4. 3 cupwater
  5. 2 cantomato sauce, 15 ounces each
  6. 2 candiced tomatoes, 14.5 ounces each
  7. 3 tbspsoy sauce
  8. 2 tbsporegano, dried
  9. 2 tspbasil, dried
  10. 2bay leaves, dried
  11. 1 tbspseasoned salt
  12. 1/2 tspblack pepper
  13. 2 cupelbow macaroni, uncooked (about 8oz)
  14. 1 cupshredded sharp cheddar cheese, optional

Cooking Instructions

1 mins
  1. 1

    In Dutch Oven: cook ground beef until no longer pink and crumbled up.

  2. 2

    Add onion and garlic, cook until onions are translucent

  3. 3

    Add water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, seasoned salt, pepper and bay leaves. Stir well to combine. Bring up to a boil over medium heat, turn heat down to low, cover, and let simmer for 20 minutes. stirring occasionally.

    A picture of step 3 of American Goulash.
  4. 4

    After 20 minutes has passed, remove lid and add uncooked elbow macaroni, stir well to combine. Make sure heat is low, cover and let simmer for 25 minutes, or until pasta is tender. (my pasta was done after 15 minutes)

  5. 5

    Remove bay leaves, let cool, then refrigerate overnight. It tastes much better on day two! If you must, you can eat some after cooking, topped with some sharp shredded cheddar cheese. I ALWAYS have some right after, very good right after cooking, and very good the next day too! Like most said, it's just a personal preference! :-)

    A picture of step 5 of American Goulash.
  6. 6

    *from www.gottawantseconds.com, I just doubled checked the original recipe pertaining to the oregano, and it does say 2 Tablespoons. I would suggest to cut it down to 2 teaspoons, cause I'm betting that's what they meant to type. You can always add more if you would like! I transferred it exactly from the original. Sorry to whoever didn't like this due to the oregano. Happy Cooking!**
Edit recipe
See report
Share
Carrie Hartley's cooksnap of when they made American Goulash.
deathbysayuri's cooksnap of when they made American Goulash.
kknight79's cooksnap of when they made American Goulash.

Cooksnaps (37)

Learn more about Cooksnaps
Cook Today
Carolyn
Carolyn @cinnamona
on
I love to cook and bake so this app is fabulous! I live in north western pa with my boyfriend of 11 yrs so I'm always looking for new and creative recipes to try out!
Read more

Comments (18)

John Clark
John Clark @jlclark1967
Like this recipe. The wife says too many spices, so maybe do a little less next time. Only used one pound of ground beef
Guest

Similar Recipes

More Recipes

  1. California Farm Tomato Sandwich
  2. Bucatini all’ Amatriciana Pasta
  3. Argentine Pork Ribs
  4. Charred Shishito Peppers
  5. Herb Crusted Salmon
  1. Puerto Rican Rice and Beans
  2. Chewy & Crushy Cookies
  3. Easy Peanut Butter Shake
  4. Grilled Salmon Salad