Deb's Quick & Tasty Goulash OAMC
photo by Crafty Lady 13
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
-
Pasta
- 8 ounces small shell pasta
- 1 teaspoon salt
-
Goulash
- 1 lb ground beef, 90% lean
- 1 medium onion, chopped
- 2 garlic cloves, diced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 28 ounces whole tomatoes, canned
- 16 ounces tomato sauce
- 1⁄2 tablespoon oregano
- 1⁄2 tablespoon basil
- 1 cup frozen corn
- ground sea salt, to taste
- ground pepper, to taste
-
Garnish
- sharp cheddar cheese, shredded
directions
- Boil a quart of water with 1 t salt. Add pasta and boil until tender. Drain (do not rinse).
- While water is warming up for pasta, brown 1 pound of ground beef until 1/2 pink. While beef is browning, cut up peppers, onion and garlic.
- Add onions and garlic. Cook, stirring, for 2 minutes.
- Add peppers and cook until beef is browned and peppers are tender.
- With your hands, break the can of whole tomatoes into thirds and add to mixture.
- Add remaining juice in can along with the tomato sauce, oregano, basil and corn.
- Boil for 5 minutes to reduce to a "sloppy joe" consistency. Add salt and pepper to taste.
- Finally throw in the pasta and enjoy ;).
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Reviews
-
Nice goulash recipe. My 13 month old loved it and that is huge :) I had 1.5 lbs of ground beef, so I used a whole bag of whole wheat pasta (16oz), and increased the corn to about 1.5 cups and added a teaspoon of Italian seasoning. I also used Trader Joe's tomato soup per a previous poster's review and am glad I did - I think it added a sweeter, less acidic flavor than a tomato sauce. Next time I might season the ground beef with Lawry's or similar and increase the garlic to 3 or 4 cloves to add to the flavor. Thanks!
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This recipe is very aptly named. It is both quick and tasty. I used a can of diced tomatoes with garlic, basil and oregano in place of the can of whole tomatoes. Since the can of tomatoes already had the herbs in it, I omitted the basil and oregano. I only used the green pepper because I didn't want too much peppers in it. I also used medium shells because that was what I had on hand. The end result was delicious. I think this would also be good over rice. Made for PAC Fall 2008.
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Very good! My husband liked it, but my niece turned her nose up to it. I think the veggies scared her away (she is a very picky 8-year-old). I found it to be way better than the goulash I grew up eating! I made a full batch, but froze half for later use (minus the pasta). I did leave out the corn (I served it on the side instead) and used only 1/2 an onion. Everything else stayed the same.
Tweaks
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This recipe is very aptly named. It is both quick and tasty. I used a can of diced tomatoes with garlic, basil and oregano in place of the can of whole tomatoes. Since the can of tomatoes already had the herbs in it, I omitted the basil and oregano. I only used the green pepper because I didn't want too much peppers in it. I also used medium shells because that was what I had on hand. The end result was delicious. I think this would also be good over rice. Made for PAC Fall 2008.
RECIPE SUBMITTED BY
Natures Cuisine
United States