american goulash

Ingredients american goulash

2 lb ground beef
1 large yellow onion chopped
4 clove garlic minced
3 cup water
2 can tomato sauce 15 ounces each
2 can diced tomatoes 14.5 ounces each
3 tbsp soy sauce
2 tbsp oregano dried
2 tsp basil dried
2 bay leaves dried
1 tbsp seasoned salt
1/2 tsp black pepper
2 cup elbow macaroni uncooked (about 8oz)
1 cup shredded sharp cheddar cheese optional

how to make american goulash

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

Add onion and garlic, cook until onions are translucent

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.

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)

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! :-)

*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!**