About the Recipe
For five decades following 1870, more than a million Hungarians emigrated to the U.S. Hungarian Goulash continued its migratory journey, and an American version was born. A comfort classic in the U.S., American goulash bears little relation to its Hungarian predecessor. The only real connection seems to be the name, and the inclusion of beef and paprika. is more of a tomato, beef and macaroni dish
2 pounds Ground Beef 80/20
1 large yellow onion
4 large cloves garlic minced
3 cups water
2 (15-ounce) canned tomato sauce
2 (14.5-ounce) canned diced tomatoes juice included
3 tablespoons soy sauce
2 tablespoons dried oregano
2 teaspoons dried basil
2 dried bay leaves
1 tablespoon seasoned salt
1/2 teaspoon black pepper
2 cups elbow macaroni uncooked
2 cups cheddar shredded (optional)
In a large pot, brown the meat (2 pounds) over medium heat, breaking up the meat as it cooks into small pieces. Continue to cook until the meat is cooked through.
Stir in the onions (1 large) and garlic (4 large cloves). Cook, stirring occasionally until the onions are translucent.
Stir in water (3 cups), tomato sauce (2 (15-ounce ) cans), diced tomatoes (2 (14.5-ounce) cans), soy sauce (3 tablespoons), oregano (2 tablespoons), basil (2 teaspoons), bay leaves (2), seasoned salt (1 tablespoon), and black pepper (1/2 teaspoon). Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir in the pasta (2 cups), cover, and simmer over low heat, stirring occasionally until the pasta is tender about 25 minutes. Remove from heat, discard bay leaves. To serve, ladle into individual bowls and top with cheddar (2 cups).