This goulash recipe features macaroni and beef served steaming hot with a delicious assortment of vegetables and seasonings.
Ingredients
- macaroni: 1 pound
- ½ pounds lean ground beef: 1 piece
- yellow onion: 1 piece (diced)
- green bell pepper: 1 piece (diced)
- mushrooms: 1 cup (sliced)
- tomato sauce: 2 cans (15 ounce cans)
- fluid ounces water: 24 piece
- stewed tomatoes, cut in half and: 1 can (14.5 ounce can, drained)
- tomatoes: 1 can (14.5 ounce can, crushed)
- whole kernel corn: 1 can (8.75 ounce can, drained)
- peas: 1 can (8 ounce can, drained)
- tomato paste: 4 cans (6 ounce cans)
- Parmesan cheese: 1 Tbsp (grated)
- garlic: 1 Tbsp (chopped)
- parsley: 1 Tbsp (dried)
- salt: 1 tsp
- black pepper: 1 tsp
- white sugar: 0.125 tsp
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
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Cook ground beef with onion, bell pepper, and mushrooms in a large saucepan over medium-high heat until brown and crumbly; drain grease. Stir in tomato sauce, water, stewed tomatoes, crushed tomatoes, corn, peas, and tomato paste; bring to a boil over medium heat. Mix in Parmesan cheese, garlic, parsley, salt, pepper, and sugar; simmer sauce for 20 to 25 minutes.
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Stir macaroni into sauce until well combined. Serve hot or refrigerate for later.
