I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
They were forecasting our first real forecast of snow while only a dusting to and inch predicted it still made me crave something that would warm up a soul. I love American Chopsuey, then there was Southwestern Chopsuey and recently found out that it is related to the Goulash family. This one was not only healthy but looked good. I was right.
American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot.
By CAROLYN CASNER
Prep: 25 mins
Total: 30 mins
Additional: 5 mins
1 tablespoon extra-virgin olive oil
1 ½ cups chopped onion
1 pound lean ground beef
2 large cloves garlic, minced
2 teaspoons paprika
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground pepper
1 (14 ounce) can no-salt-added diced tomatoes,
1 (8 ounce) can no-salt-added tomato sauce
1 cup low-sodium beef or chicken broth
1 1/4 cups whole-wheat elbow macaroni
Grated Parmesan cheese (optional)
Heat oil in a large saucepan over medium-high heat. Add
onion and beef; cook, breaking up meat with a wooden spoon, until no longer
pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper;
cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce
and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5
minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender,
6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving.
Sprinkle with Parmesan, if desired.
To make ahead: Refrigerate goulash for up to 2 days. Reheat
I had a bowl full of cherry tomatoes, a yellow pepper and a pound of 90% burger from wholefoods and even though Lyn is not crazy about this dish I had a craving. So in this case the heck with her its all about me this time. I grew up calling a similar dish American Chop Suey so I based it a lot on my recipe but i’ve seen it been called Goulash so since this was different I ‘ll call it such.
1 lbs of hamburger
Maybe 30 quartered cherry tomatoes
One yellow bell pepper cored and chops
2 stalks of celery thinly sliced cross wise.
1/2 cup of Lyn’s pasta sauce which included a splash of water maybe 1/4 cup worth
1 tablespoon dried oregano
1 tablespoon basil
A pinch or so of red pepper flakes, depending how spicy you like it
I tired something I read on browning the burger and I have to say I think it worked. I flatten the burger out and place on the preheated pan on high with a little oil and browned on that side for a few minutes over medium, turning down the heat to medium as soon as it hit the hot pan.
Flipped it and then started to break up into smaller chunks. this did as I read kept the meat moister. I used to immediately start to chop up the meat. I had already added the pepper and celery and by the time the meat had browned they were limp but still had a little bite to them. Mine was 90% lean so there was very little fat render if you used 80% or lower then drain the fat out.
I then added the spices , tomatoes and sauce mixing well and brought to simmer then stirred occasionally.
In the meantime I had a plan I was going to freeze a lot of the meat mixture for a quick easy future bachelor meal so instead of cooking the one pound of elbow pasta I only cooked up 1 cup. and I only cook for 5 minutes.
When the pasta was done and bowled I scooped the meat mixture on top, mix to coat well it up and then being raised by my dad squirted some ketchup on it. I know I know I know.
It was quick and easy but did create a bunch of pots and pans but well with. Lyn shook her head and had a salad for lunch.