Bobby’s Goulash


2 pounds lean ground beef

2 large yellow onions, chopped

3 cloves garlic, chopped

3 cups water

2 (15-ounce) cans tomato sauce

2 (15-ounce) cans diced tomatoes

2 tablespoons Italian seasoning

3 bay leav

3 tablespoons soy sauce

1 tablespoon House Seasoning, recipe follows

1 tablespoon seasoned salt

2 cups elbow macaroni, uncooked


In a Dutch oven, saute the ground meat over medium-high hotness until no pink leftover parts. Separate the meat while sauteing. Spoon off any oil. Add the onions and garlic to the pot and saute until they are sensitive, around 5 minutes. Add 3 cups water, close by the pureed tomatoes, diced tomatoes, Italian enhancing, bay leaves, soy sauce, House Seasoning, and arranged salt. Blend well. Put a top on the pot and grant this to cook for 15 to 20 minutes. Add the elbow macaroni, blend well, return the cover to the pot, and stew for around 30 minutes. Switch off the hotness, kill the delta leaves, and license the mix to lounge around 30 minutes more before serving.Present with garlic bread and a plate of leafy greens.


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