The Best American Beef Goulash
A genuinely soul-warming dish that fulfills your macaroni and beef craving, packed with bursting flavors.
- 2 pounds ground beef
- 4 tablespoons olive oil
- 2 yellow onions chopped
- 2 bouillon cubes
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 3 cups water
- 3 cups tomato sauce
- 2 medium diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried or fresh basil
- 1 teaspoon salt
- 1 cup elbow macaroni uncooked
- 2 bay leaves
Add the ground beef, onions, bell peppers and garlic to a medium sized pot on medium-high heat and cook it, breaking it apart; about 5-7 minutes.
Now add the bay leaves, bouillon cubes, oregano, salt, Worcestershire, tomatoes, tomato sauce, fresh basil and water.
Bring to a boil, simmer for 10 minutes then add in the elbow macaroni and reduce to low heat and simmer with a cover on for another 10 minutes.
HOW TO FREEZE AMERICAN BEEF GOULASH?
- this dish is freezable for up to three months, Pack in freezer bags
- to thaw, run cool water over the bag of frozen pasta or you can boil water and put the pasta directly into it
- remove from freezer to refrigerator to thaw overnight
- preheat in microwave or saucepan
- be careful because when you freeze this dish, the pasta will continue to absorb liquid so it can become mushy when reheated
- if you choose to cook the pasta separately, be sure to strain it well and throw out excess water (not to be used in the goulash)
- if the pasta is cooked separately, you can freeze it separately
- after cooling the pasta completely, add one tablespoon of olive oil for every eight ounces of cooked pasta, and toss so that pasta doesn't stick together
- the cooked dish also lasts in the fridge for 2-3 days