Goulash American Style My Way Recipes

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Steps:

• Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
• Cook eleven minutes for well done, drain, don't rinse, set aside.
• Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
• Turned up the heat and put in the ground beef, started breaking it up with spatula.
• Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
• Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
• When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
• Added the tomato paste, diced tomatoes and water, stirred on low heat.
• Add the flavor booster and did a taste test because it's salty, just right.
• To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
• Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
• If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
• Can be eaten right away, baked in oven, frozen, or made a day ahead.
• Add ground pepper to taste when served.

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.