There are times I just don’t want to have chunks of beef but simpler and cheaper is ground beef. With ground beef, you can make many different kinds of recipes. This is one variation of goulash which traditionally would include beef for stew.
- 2 lbs. Lean Ground Beef or 1 lb. ground beef and 1lb. ground pork
- 1 – Large Yellow Onion
- 4 – Large Cloves Garlic, Minced
- 3 Cups – Beef bouillon (use bouillon cubes or canned)
- 2 (15 Ounce) – Canned Tomato Sauce
- 2 (14.5 Ounce) – Canned Diced Tomatoes
- 3 Tablespoons – Soy Sauce
- 2 Tablespoons – Dried Oregano
- 2 Teaspoons – Dried Basil
- 2 – Dried Bay Leaves
- 1 Tablespoon – Seasoned Salt
- 1/2 Teaspoon – Black Pepper
- 2 Cups – Elbow Macaroni, Uncooked
- In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and no longer pink. Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.
- Stir in bullion, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir in the pasta, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve or you can refrigerate overnight to let the flavors set in.
- Adding sliced mushrooms.
- When done stir in some tablespoons of tomato paste to thicken.
- I have made this and instead of adding the elbow macaroni, serving it over spaghetti.
- For potato lovers, there is no reason why you could not serve this over mashed potatoes.