I was a little nervous about making this one since Cancy makes a pretty mean goulash himself. But, he was working late so it gave me a chance to try my hand at goulash. And… He liked it. I think it turned out really well and I was surprised by the recipe. It comes from Paula Deen’s web site, but there’s no butter, no mayo, no Krispy Kreme. J
Now, other than cutting the recipe in half, the only other change I made was swapping out the water for Beef Broth. My recipe shown below is the way I made. You can link to Miss Paula’s original, here.
1/2 tablespoon Paula Deen’s House Seasoning
1 1/2 tablespoon soy sauce ( I also added a little Worcestershire)
2 bay leaves
1 tablespoon Italian seasoning
1 (15-ounce) cans diced tomatoes
1 (15-ounce) cans tomato sauce
1 1/2 cups water (I used Beef broth)
3 cloves garlic, chopped
1 large onion, chopped
1 lb lean ground beef (I used ground turkey)
1 tablespoon Paula Deen’s Seasoned Salt
1 cup elbow macaroni, uncooked ( I used Gemelli pasta)
In a Dutch Oven, sauté the ground beef over medium-high heat until no pink remains. Brek up the meat while sautéing. Spoon off any grease. Add the onions & garlic to the pot & sauté until they are tender, about 5 minutes. Add 1 1/2 Cups of Beef Broth, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, Worcestershire sauce, House Seasoning, & salt and pepper. Stir well. Place a lid on the pot and allow this to cook for 15-20 minutes.
Add the small pasta, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves & allow the mixture to sit about 15-20 minutes before serving. Serve with garlic bread & a salad.