Post by wilderness on Sept 30, 2018 6:48:01 GMT -5
Newfoundland Goulash-Jan in BC
1½ cups dry elbow macaroni
1 lb.ground beef (i use lean)
1-2 tablespoons vegetable oil , if needed
½-1 cup diced onions
1 cup diced peppers
2 cups sliced mushrooms
1 large garlic clove, minced
salt and pepper to taste (or garlic pepper)
2 cups tomato sauce
1 cup grated cheese, optional
Cook macaroni according to package directions. Drain and rinse macaroni and leave in strainer while cooking the vegetables.
Cook the ground beef until no pink remains, then remove with slotted spoon to drain, set aside.
In the cooking pot, add the vegetable oil, (if needed), onions, peppers, mushrooms and garlic. Sauté until tender crisp. Add the cooked ground beef and heat through. Return cooked macaroni to pot and mix well with the vegetable mixture. Pour on the tomato sauce. Mix well and heat through. If desired, serve with grated cheese.
The Goulash is ready to eat as is, but I like to place the mixture in a greased baking dish and sprinkle the top with cheese, cover with foil and bake at 350ºF until the goulash is hot through, about 30 minutes. Uncover, and bake about 5 minutes longer and casserole hot. This is particularly good if you have to make the casserole ahead of time.
Makes enough for 9x13-inch casserole or 2- 9-inch square casseroles, one for freezing.
Note: I make the 2 smaller casserole.
If using unsalted tomato sauce, add 1/2 to 1 tsp salt, (i use the 1/2 tsp) 1 1/2 tsp sugar (to cut the acid of the tomatoes) and 1/4 tsp pepper.
1½ cups dry elbow macaroni
1 lb.ground beef (i use lean)
1-2 tablespoons vegetable oil , if needed
½-1 cup diced onions
1 cup diced peppers
2 cups sliced mushrooms
1 large garlic clove, minced
salt and pepper to taste (or garlic pepper)
2 cups tomato sauce
1 cup grated cheese, optional
Cook macaroni according to package directions. Drain and rinse macaroni and leave in strainer while cooking the vegetables.
Cook the ground beef until no pink remains, then remove with slotted spoon to drain, set aside.
In the cooking pot, add the vegetable oil, (if needed), onions, peppers, mushrooms and garlic. Sauté until tender crisp. Add the cooked ground beef and heat through. Return cooked macaroni to pot and mix well with the vegetable mixture. Pour on the tomato sauce. Mix well and heat through. If desired, serve with grated cheese.
The Goulash is ready to eat as is, but I like to place the mixture in a greased baking dish and sprinkle the top with cheese, cover with foil and bake at 350ºF until the goulash is hot through, about 30 minutes. Uncover, and bake about 5 minutes longer and casserole hot. This is particularly good if you have to make the casserole ahead of time.
Makes enough for 9x13-inch casserole or 2- 9-inch square casseroles, one for freezing.
Note: I make the 2 smaller casserole.
If using unsalted tomato sauce, add 1/2 to 1 tsp salt, (i use the 1/2 tsp) 1 1/2 tsp sugar (to cut the acid of the tomatoes) and 1/4 tsp pepper.
