- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cups dry macaroni
- 10 oz can condensed cream of tomato
soup
- 14 to 16 oz can tomatoes
- 6 oz can tomato paste
- 1/2 teaspoon each salt and garlic
powder
- 1/2 to 1 cup shredded cheese
Start the ground beef and onion to frying
in a large skillet, breaking it up into
small pieces with a fork. Meanwhile start
the macaroni to cooking too. Use a fairly
large pot (4 quart or bigger) to boil the
macaroni, because you will use it to stir
everything up in later. When the macaroni is
tender, drain it and put it back into the
big pot. When the hamburger is cooked clean
through, drain off the fat and add the
hamburger to the drained macaroni in the big
pot. Next, open up all three cans and dump
their contents into the pot too. Add the
salt and garlic powder. Use a big spoon to
stir everything up nicely. Reheat and serve
sprinkled with the cheese if you are
starving. Or if you're not that hungry, then
turn the goulash into a well oiled 2 quart
casserole dish. Sprinkle the cheese on top.
This may now be baked, or refrigerated or
frozen. Bake at 400° for 20 minutes if the
mixture is still hot. If it is cold from the
fridge, cook it for about 35 minutes. If it
is frozen, cook at 350 degrees for at least
an hour, with the top covered with tin foil.
Serves 6.
Double this recipe for the perfect dish to
bring to church and family potlucks.
Children and brawny spouses love this dish.
Serve with peas, muffins, celery sticks and
oatmeal cookies.
|
