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My last memory of goulash comes from elementary school lunches, where I dubbed it “galoshes” (the boot) because I thought it was gross and stinky. Let me say, this is not your lunch lady’s goulash! Yum.
In an 8-quart stock pot, cook and crumble beef over medium high heat, until no longer pink. Add onion, pepper and mushrooms. Cook until tender, about 3-5 minutes.
Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt and pepper and Worcestershire sauce. Bring to a boil, cover and reduce heat.
Allow to simmer for 20 minutes. Add elbow macaroni, stirring well. Cover and simmer 15 more minutes, or until noodles are done. Check noodles during this cooking time; if they need more water, add a little. If there is too much, allow to simmer uncovered for a while to help cook some of it away.
Allow to sit covered for 10 minutes before serving. Taste and season again as needed.
Mango Pico de Gallo Burger with Habanero Cheese Sauce and Guacamole
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!