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!
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.
GOULASH