Country Goulash
Recipe By:Kelly Nagy Cramer
“My grandfather came from Hungary when he was three. My grandmother made this recipe for a taste of home for him. It is Americanized, but still delicious. He added sour cream to his, while we kids we ate it plain. The consistency grandma made was like a casserole or stew rather than a soup.”
Ingredients
- 2 pounds lean ground beef
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 3 tablespoons paprika, or to taste
- 2 teaspoons ground black pepper, or to taste
- 2 teaspoons seasoned salt, or to taste
- 2 (15 ounce) cans tomato sauce
- 1 (8 ounce) can tomato paste
- 1 cup water, or as desired
- 2 cups uncooked elbow macaroni
Directions
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
- Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.
Duncan's World 