Sunday, September 15, 2013

Sunday Funday: Beef Goulash

Let's Go Birds! 

It's been a crazy sports weekend here at Casa de Lopez. Yesterday it was a college football extravaganza (GO NOLES!), last night it was the Mayweather fight and today it's football all day!  But you won't hear me complain, I love having our house filled with family and friends! 

Yesterday I did some much needed food shopping early in the morning and got a head start on some of my cooking for the week.  Of course, there was chili on the menu, because husband just has chili running through his veins.  But I also added beef goulash to the menu, which is AMAZING.  I had never tried it before but Angela was so sweet and cooked me some extra meals for my freezer for back to school time and one of the meals was her beef goulash. (Guess what the other meal was...yup, you guessed it: chili pie.)  She was generous and gave us a good amount of the goulash, so I had only heated up about half of it.  Then I had a bite.  And immediately started to heat up the rest! It's SO YUMMY! It's kinda like the Italian cousin of chili...more mellow in flavor and more comforting (to me, at least!).  And the best part...its a ONE POT MEAL.  Yes, you cook your pasta in the same pot!! Hello winner winner beef goulash dinner!!

Beef Goulash
{serves 8}
2 tablespoons extra virgin olive oil
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5-ounce cans diced tomatoes
1 29-ounce can tomato sauce
3 tablespoons soy sauce
2 teaspoons dried basil
2 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 cups uncooked elbow macaroni
In a large Dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. (Add water if it looks a bit thick.) Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.
original recipe by Bobby Deen

To freeze:
Make as directed and cool completely.  Spoon goulash into labeled containers and freeze.

To eat:
Thaw over night in refrigerator.  Heat in saucepan over low/med-low heat, stirring often. 

What team are you cheering for?
Go Team!

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