This delicious combination of elbow macaroni, tomato sauce, ground beef, corn and cheese makes for the perfect dump-and-go weeknight dinner!
Hey, y'all! There are some meals that make me feel super nostalgic. Foods like sausage biscuits and gravy, lasagna take me back to my childhood. When we were growing up, goulash was one of my favorite dinners. There are countless ways that you can make goulash, but this recipe is our favorite.
Goulash is actually one of the very first dishes that I learned to prepare. This recipe is similar to my mother's recipe, although I did make some modifications. For instance, she cooks her pasta in a separate pot. I cook mine in the same to help cut down on the dishes. It also allows the noodles to soak up all of the wonderful flavors you've created!
One thing that my family adds to their goulash, that many others don't- is corn. I'm not sure where the idea of adding corn to the mix came from but it totally works! The corn gives the dish a hint of sweetness which is a nice surprise!
To prepare this dish, you simple saute ground beef, white onion, and garlic together in a skillet. Add in tomatoes, tomato sauce, water, soy sauce, Italian seasoning and bay leaves. Stir the ingredients together and allow the flavors to develop. Next, add the uncooked pasta and corn. Cook for an additional 30 minutes. Stir in the cheddar cheese and serve.
It's really that simple! This is one of those dishes that you can put on the stove and come back to it every so often- you don't need to sit and watch it which makes it perfect for a busy weeknight meal.
Ingredients: 2 lbs ground beef 1/2 white onion, diced 3 tsp garlic, minced 3 cups water 2 15 oz cans diced tomatoes 15 oz of your favorite tomato sauce 3 tbsp soy sauce 2 tbsp Italian seasoning 3 bay leaves 2 cups elbow macaroni, uncooked 1 can of corn 1 cup shredded cheddar cheese Salt, to taste
1. Saute ground beef and onion in a skillet over medium-high heat until the meat is cooked through.
2. Add garlic and saute for 5 minutes.
3. Add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, and bay leaves into the skillet. Stir well. Cover and allow the mixture to cook for 15 minutes.
4. Add corn and the uncooked pasta to the skillet. Stir to incorporate. Return the lid and simmer for 30 minutes.
5. Remove from heat. Pick out the bay leaves. Add in 1 cup of cheddar cheese. Stir until melted.
Use #mandmcooks on social media so I can see how your dish turned out!