Goulash
Prep
15m
Cook
45m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Goulash
| 2 lbs lean ground beef |
| 2 large yellow onions, chopped |
| 2 large red or green peppers, seeded and chopped |
| 3 cloves garlic, minced |
| 3 cups water |
| 2 15 ounce cans tomato sauce |
| 2 14.5 ounce cans Stewed tomatoes, diced |
| 1 12 ounce package frozen corn |
| 1 Tbs paprika |
| 2 Tbs dried Italian seasoning |
| 3 bay leaves |
| 1 tablespoon seasoned salt (adjust to your taste) |
| 2 cups uncooked elbow mnacaroni |
| 1/2 cup fresh Parmesan cheese, grated |
Goulash Directions
- Cook the ground beef over medium heat in a heavy skillet, breaking up the ground beef as it cooks.
- After it is no longer pink, skim off the extra fat and add the onion, red or green pepper, garlic, and cook until the onion is translucent
- in a large pot, add the water and the cooked meat and vegies.
- Stir in the tomato sauce, stewed tomatoes paprika, Italian seasoning, bay leaves, frozen corn, and seasoned salt.
- Bring to a boil over medium heat.
- Reduce the heat to low, cover and let simmer for about 20 minutes stirring occasionally.
- stir in the macaroni, cover and let simmer until pasta is tender, about 25 minutes, stirring occasionally.
- Remove from heat and remove the bay leaves,
- Serve topped with fresh grated Parmesan cheese.
Nutrition facts
Serving size 1 cup diet vegetarian lactose free
Per Serving
| Kcal: | 391 kcal |
| Fibers (g): | 7.7g |
| Sodium (mg): | 918mg |
| Carbs: | 47.9g |
| Sugar (g): | 11.9g |
| Fat: | 9.3g |
| Saturated fat (g): | 3.5g |
| Cholesterol: | 74mg |
| Proteins: | 34.5g |