Derek contributed to the title of this post. While it was simmering, he kept walking over to the stove saying how excited he was about it. So I guess he approves of the meal. (Or I’ve just not cooked much else this past week!) Even though it takes a bit longer than other pasta dishes to cook (around 50 minutes start-to-finish), it is super easy and only uses one pot! Less dishes = happy face. I found the original recipe here and pinned it to our Foodie board. I altered it a bit, used what we had in the pantry, and it turned out pretty darn tasty.
1 lb lean Ground Beef
1 small White Onion
2 Garlic Cloves, minced
2 1/2 Cups Water
1 (15-ounce) can Organic Tomato Sauce
1 (15-ounce) can Fire Roasted Diced Tomatoes
1 Tbsp Soy Sauce
2 tsp dried Basil
2 tsp dried Oregano
3 Cups Elbow Macaroni, uncooked
1. In a large pot, saute the ground beef until no pink remains. Break-up as much as you can of the meat while it’s on the stove.
2. Add the onion and garlic and saute until tender.
3. Add the 2.5 cups of water, tomato sauce, diced tomatoes, soy sauce, basil, and oregano. Stir well. Place lid on pot and simmer for 15 minutes.
4. Add the elbow macaroni. Sir well. Return lid to the pot and simmer for another 25 minutes.
5. Ideally, let cool for 5 minutes before serving. Enjoy!
And you know what’s another perk of this meal?! Mya ate a ton of it fresh and for leftovers! She hasn’t been a huge fan of ground beef until this dish, so it’s a winner for us. How do you cook your goulash?