Ingredients
-
1
-
1
-
1
-
1
-
1
-
28
-
15
-
1
-
1
-
-
-
-
-
-
Directions
American Goulash, Growing up in Boston, I never knew that this 50’s “once-a-week-at-home dinner” and “once-a-week-at-school lunch” was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! It is always called American Chop Suey here, but while I was living in LA friends called it Goulash – so I’ve compromised!, My cooking skills are lacking….so when do you add all the added ingredients? Do you put them in when browning the ground beef – that’s what I assume…thanks, Good basis for goulash. Tips others had such as Worcestershire really help. Only one error in recipe, , , , and a BIG error. Do NOT rinse the pasta after cooking. The starch on the cooked macaroni help allow the sauce to cling to it. Pasta is only rinsed if making a cold salad.
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Steps
|
1
Done
|
Brown Ground Beef, Onion and Pepper. |
|
2
Done
|
Season With Garlic Salt and Pepper. |
|
3
Done
|
Add Tomatoes and Tomato Sauce. |
|
4
Done
|
Simmer 10 Minutes While Macaroni Is Cooking. |
|
5
Done
|
Boil Macaroni Al Dente, Drain, Rinse. |
|
6
Done
|
Return Macaroni to Pot, Add Beef and Tomato Mixture. |
|
7
Done
|
Serve in Bowls With Shredded Cheese. |
|
8
Done
|
Even Better Left Over and Reheated Add a Little Water or Tomato Juice When Reheating, If Too Dry. |
