Technically, this really isn’t traditional goulash at all. But, that’s just what we’ve always called it. Growing up, it was a common dinnertime meal. It’s yummy, can be adjusted with all different ingredients, and freezes well (and that it my kind of recipe!).
Note: This recipe is for a large batch (like the whole large electric skillet full). In our family, that yields enough for at least four different dinners (I freeze it), plus some leftovers for lunch. Adjust amounts accordingly as you need.
– 2 lbs. ground beef (browned with onion & garlic if you like)
– 1 box (16oz) macaroni
– 1 14.5 oz. tomato puree
– 2 14.5 oz cans diced tomatoes
– 1 14.5 oz whole tomatoes
– 1 28 oz can crushed tomatoes
– 1 8 oz. can tomato sauce
(you could really use any variety of tomatoes you have on had just as long as you had roughly the same amount of liquid)
– 1 small bunch celery-chopped
– 3 C corn
– 1 C parmesan cheese
– brown ground beef in the skillet (with onions & garlic if you choose)
– boil water & cook pasta
– while noodles cook, add celery, corn, & tomatoes to the ground beef. let simmer
– once noodles are cooked, drain, & add noodles to the mixture. top with parmesan cheese.
Easy, peasy! Now–eat it or freeze it!