Goulash for the Road

Last week we made a big ole pot of goulash and it turned out pretty good.  This is the kind I grew up with and its so simple and is considered by most as American Goulash.  It's not the Hungarian recipe but just an old southern one my mother used.  There are lots of variations - my Grannie made it with potatoes, we make it with pasta - usually macaroni but I will use whatever I have on hand.  This stuff freezes really well so it's a great make ahead for camping.  Full disclosure - I forgot to take a picture of mine so this is a google image.  Ours looked very similar - I promise.  😀  You can make it more brothy (is that a word?) by adding more liquids.  We like ours a little juicy.  So here goes.

Goulash
2 cups Pasta (we use macaroni but any will do)
1 pound hamburger or ground turkey
1 large can of diced tomatoes
1large jar spaghetti sauce - which ever your prefer
1 small chopped onion
2 tablespoons of jarred garlic
1/2 stick butter or margarine
Olive oil
Seasonings

Boil macaroni or pasta according to package instructions.  I normally keep mine firm as it will cook more once you add it into the Goulash.  Brown the onion and garlic in 2 tablespoons butter and olive oil until soft and translucent.  Remove from the pan and add the meat and brown well and drain if necessary.  Add salt, pepper, garlic salt, parsley, and Mrs. Dash to taste.

Now add tomatoes and sauce and return meat back to the pot along with the onions and garlic.  Stir well and add drained macaroni/pasta.  I don't rinse so that a little of the pasta water carries over to the pot.  Stir well and simmer with the lid on for about 20 minutes.  If you like it to have more broth, I have actually added one can of V8 - I know it sounds funny but it works great.  Enjoy!

Coming up...our week long camping trip through Tibee Island and down through parts of Florida and back.  So awesome and Little Red did so well!!