Macaroni and beef served steaming hot with a delicious assortment of vegetables and seasonings.

Goulash

macaroni

beef

yellow onion, diced

green bell pepper, diced

mushrooms

(8.75 ounce) can whole kernel corn, drained

(8 ounce) can peas, drained

(14.5

(14.5 ounce) can crushed tomatoes

tomato paste

tomato sauce

water

garlic

Parmesan cheese

parsley

salt

black pepper

white sugar

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.


In a large saucepan, brown the ground beef with the onion, green pepper, and mushrooms; drain. Add corn, peas, stewed tomatoes, crushed tomatoes, tomato paste, tomato sauce, and water.  Stir and bring to boil over medium heat.  Mix in garlic, parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes.


Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.


This was a big hit with my family. I followed recommendations of using less tomato products so I cut it down to 26 1/2 oz. can of tomato sauce and 14.5 oz. of crushed tomatoes. That worked for me. I don't like cooked peas so I added frozen peas when the meat mixture was almost cooked. I didn't have green pepper so I substituted red pepper. I added 1 T. of chili pdr. to spice it up, next time I will increase it to 2 T. chili pdr. Thank you for submitting this recipe, I will definately prepare it again.

My whole family loved this dish, and it was easy to make too.  I've found that if you make too much, it's easy to freeze and serve as a quick meal later on.

This was good, quick, and not too expensive to make. I kind of halved the recipe. I used 8 ounces of macaroni, 1 lb of ground beef, only one can of tomato paste and sauce, and I didn't add the water. Everything else I pretty much left the same. I did use frozen peas though, since we're not too big on canned peas. I also threw in whatever seasoning I thought would be good, so I used some ground mustard, Italian seasoning, basil, and some crushed red pepper. I topped it with a little shredded cheddar and served it with some crusty bread.

This was a good recipe! I also thought the tomato base was a little too over powering but to change that all I had to do was cut out the tomato paste and I used diced tomatoes w/ Basil instead of stewed. I also wanted mine to be a little less "watery" so I omitted the water and just used the juices from the canned tomotoes. My son is allergic to peas and corn so I made him a bowl excluding those ingredients and adding diced carrots & Broccoli. This is a very versatile recipe where you can add spice take away use different meats such as sausage hamburger stew meat etc. The same with vegetables according to your likes and dislikes! Have fun with it and find the right niche for your family!

This made way more than I wanted it to plus is tasted like only tomato. There was no point to measuring the seasonings accurately since the only way to get past the tomato taste was to keep seasoning, then I ended up putting to much garlic in and had to throw it all out, what a waste...

2nd time I've made this so this time, I made a couple changes I thought I'd pass on: I replaced the corn and peas with a couple cans of southwestern style corn (corn, onion, black beans, red bell pepper).  I also used rosemary/oregano diced (with liquid) for the tomatoes and let everything (minus the sauce, paste and water) simmer down to a nice thick sauce.  I replaced the tomato sauce, paste and water and with good old tomato juice until it was the consistency I prefer.  I did keep all the other ingredients the same, and it came out great!

I thought I would give this recipe a try and unfortunately I found it to be too tomato based and I love tomatoes. I think the paste was a bit much. I tried to put more spices in it to lessen the tomato flavor but it did not work. This also makes a large amount so scale down all the indegredients to about half. Unless you want to feed a large family. I will probably not make this meal again sorry.

This is a very satisfying meal. I scaled it down for 4 ppl and it still made a ton. I altered the recipe a little: no mushrooms or peas I cooked the garlic with the meat and didn't have any parsley so I added a little oregano instead.

This was an excellent dish. My husband could not get enough of it and it was a lot of food so we could easily freeze it and have an easy meal. Great recipe

goulash

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 8

Cost: $5.08 /serving

Author : Brittany

Ingredients

Instructions

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