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Old Fashioned Goulash


What You Need:
fifty-five grams of macaroni
1.5 pounds of ground beef
Garlic, pepper, salt, chili powder, and spicy sauce to taste; 1 big onion;
2 entire, undrained cans of stewed tomatoes (14.5 oz each)
ketchup, 2 tablespoonfuls
Additional tomato juice as required
The Traditional Method for Preparing Goulash
Prepare the macaroni according to the package's instructions for al dente cooking. In a dutch oven or extra-large pan, brown the ground meat and onion simultaneously as it cooks.
Add spices according to your taste after draining. Combine the ketchup and mashed tomatoes in a big bowl with a potato masher. Add the mashed tomatoes to the meat. Stir the drained macaroni into the meat mixture. Feel free to adjust the seasoning to your liking by tasting.
If you want yours with a lot of moisture, feel free to add more tomato juice; I found mine to be just right without it. I also think it would be a good addition to Phyllis's leftovers, as the noodles absorb so much liquid when left out for a while.