Gou-lash: A mixture of many different elements; a hodgepodge. Sometimes, I feel like my brain is Goulash! Do you ever feel that way? Too many things to think about and worry about, and sometimes it can feel like one big hodgepodge! And my life is pretty average compared to most. I guess we all have our different versions and levels of goulash in our lives. Having said all that, we are excited to be sharing this Cheesy Beef Goulash recipe with you today, which is a good kind of goulash. ? It is filled with noodles, hamburger, tomatoes, and cheese!!
I’m all about simple these days and this recipe is just that! Although it has a number of different seasonings, it is just simple enough to please all ages. The kids loved it, the husband loved it, Grandma and Papa loved it! EVERYONE loves it!! Try it out and tell us how much you and your family loved it too.
Such a cheesy, delicious dinner idea that everyone will enjoy!! Do we hope you enjoy this goulash as much as we do?
Cheesy Beef Ghoulash – A delicious, hearty, and cheesy dinner recipe the entire family will
I’m grateful for this recipe because it reminds me of a dish my mother made in the mid-1940’s in Denmark after the war when we finally could get enough cheap meat with our ration coupons to do it. This recipe has nothing whatever to do with anything I think of as goulash, whether Hungarian, Austrian, German or even Danish, but it was a way to use ground meat for something other than meat balls. My mother’s concoction was called Red Indian Hash because of the colors added by vegetables (nothing to do with Native Americans either!), and everybody loved it, served not with macaroni in it, but with mashed potatoes on the side to absorb the lovely gravy. She grated carrots and turnips and any other root vegetable she had and cooked them along with the chopped onions. She might add a few beans or peas as well. Any ground meat was fine – beef, veal, mutton – whatever we were lucky enough to have. Canned tomatoes did not exist then, so she had to moisten the mix with stock (usually vegetable stock with an addition of yeast extract – no soy sauce then) and chop a tomato or two if she could spare them. With everything available to us now, just think what we could do with a pound of ground meat, matching veggie flavors and herbs and aromatics to the type of meat. Thanks for reminding me of what can be done! and of how rich we are now. . .
- 2 lbs ground beef
- 3 tsp minced garlic
- 3 cups of water
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes
- 2 TB Italian seasoning
- 3 bay leaves
- 3 TB soy sauce
- 1 TB seasoned salt
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
Saute ground beef in a skillet over medium-high heat until cooked. Drain. Add garlic and saute for about 5 minutes. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for 15-20 minutes.
Add the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about 30 minutes. Turn off heat, remove the bay leaves, and add 1 cup of cheddar cheese right before serving.
For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.