GOULASH

I wanted to make a quick supper tonight, and something that didn’t require a lot of chewing as the Hubby visited the dentist today. So I whipped up a batch of goulash. Note this is American-style goulash, not to be confused with Hungarian goulash. I find that this style is basically homemade hamburger helper. Not a bad thing by any stretch as this was a tasty rendition!

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American-Style Goulash

Ingredients

• 1 tablespoon olive oil
• 1 small onion chopped small
• 1 teaspoon Clubhouse Garlic & Onion mix
• 1 tablespoon garlic minced
• 1 lb ground beef
• 1 796ml can of diced tomatoes or crushed
• 1 cup macaroni
• 2 teaspoons Clubhouse Garlic & Onion mix
• 2 teaspoons Clubhouse Herb & Pepper
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon fine sea salt
• 1 teaspoon freshly cracked pepper
• 1 398ml can crushed tomatoes
• 2 cups beef stock
• 1 tablespoon worcestershire sauce
• 2 bay leaves
• 1/2 cup cheddar cheese grated
• 1/4 cup grana padano cheese grated

Instructions

• In a large deep frying pan saute the onion until soft, in the olive oil. Sprinkling with the teaspoon of Garlic & Onion mix.
• Add the minced garlic and saute for about 30 seconds.
• Mix the remaining dry spices in a small bowl.
• Add the ground beef, sprinkle with half the dry spices, and saute until the beef has browned.
• Add the stock, bay leaves, tomatoes, macaroni, remaining spices, and worcestershire sauce.
• Bring to a boil, then turn the heat down to medium, cover and simmer for 15-20 minutes, stirring occasionally.
• Season with additional salt and pepper if desired.
• When most of the moisture has been absorbed, add the cheese and stir to melt, and taste for possible salt seasoning.

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