Goulash, a Southwest Favorite


1 pound ground chuck

1 medium onion, chopped

1/3 cup red or green bell pepper, chopped

2 cups elbow macaroni, uncooked

one 15 Oz, can stewed tomatoes

one 15 Oz, can tomato sauce

4 cups water

1 Tbsp. sugar

1 Tbsp. Italian seasoning

1 Tbsp. Worcestershire sauce

1 tsp. seasoning salt

1 tsp. garlic salt

1 tsp. black pepper

1/2 tsp. Tony Chachere's Creole seasoning, (optional)

1/2 cup grated Parmesan cheese

dash of Tabasco

2 cup cheddar cheese, shredded

Brown ground beef with onion and bell pepper.

Add tomatoes, tomato sauce and seasonings.

Then add macaroni and water.

Bring to a boil then turn to low.

Stir well to be sure it isn't sticking.

Cover and simmer until the macaroni is tender and most of the water is absorbed.

Before serving, add the cheeses, then cover the pot for 5 minutes to melt the cheese. Enjoy!
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