Goulashamericanstylemyway Recipes

Steps:

• Brown ground beef, onion and pepper.
• Season with garlic salt and pepper.
• Add tomatoes and tomato sauce.
• Simmer 10 minutes while macaroni is cooking.
• Boil macaroni al dente, drain, rinse.
• Return macaroni to pot, add beef and tomato mixture.
• Serve in bowls with shredded cheese.
• Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Steps:

• 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.