Recipe by Brittany
"Macaroni and beef served steaming hot with a delicious assortment of vegetables and seasonings."
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1 1/2 pounds
lean ground beef
yellow onion, diced
green bell pepper, diced
1 (8.75 ounce) can
whole kernel corn, drained
1 (8 ounce) can
1 (14.5 ounce) can
stewed tomatoes, cut in half and drained
1 (14.5 ounce) can
4 (6 ounce) cans
2 (15 ounce) cans
24 fluid ounces
grated Parmesan cheese
This was a big hit with my family. I followed recommendations of using less tomato products so I cut it down to 26 1/2 oz. can of tomato sauce and 14.5 oz. of crushed tomatoes. That worked for me. I don't like cooked peas so I added frozen peas when the meat mixture was almost cooked. I didn't have green pepper so I substituted red pepper. I added 1 T. of chili pdr. to spice it up, next time I will increase it to 2 T. chili pdr. Thank you for submitting this recipe, I will definately prepare it again.
This made way more than I wanted it to plus is tasted like only tomato. There was no point to measuring the seasonings accurately since the only way to get past the tomato taste was to keep seasoning, then I ended up putting to much garlic in and had to throw it all out, what a waste...
My whole family loved this dish, and it was easy to make too. I've found that if you make too much, it's easy to freeze and serve as a quick meal later on.
This was good, quick, and not too expensive to make. I kind of halved the recipe. I used 8 ounces of macaroni, 1 lb of ground beef, only one can of tomato paste and sauce, and I didn't add the water. Everything else I pretty much left the same. I did use frozen peas though, since we're not too big on canned peas. I also threw in whatever seasoning I thought would be good, so I used some ground mustard, Italian seasoning, basil, and some crushed red pepper. I topped it with a little shredded cheddar and served it with some crusty bread.
This was a good recipe! I also thought the tomato base was a little too over powering but to change that all I had to do was cut out the tomato paste, and I used diced tomatoes w/ Basil instead of stewed. I also wanted mine to be a little less "watery" so I omitted the water and just used the juices from the canned tomotoes. My son is allergic to peas and corn so I made him a bowl excluding those ingredients and adding diced carrots & Broccoli. This is a very versatile recipe where you can add spice, take away, use different meats such as sausage, hamburger, stew meat, etc. The same with vegetables according to your likes and dislikes! Have fun with it, and find the right niche for your family!
I thought I would give this recipe a try and unfortunately I found it to be too tomato based and I love tomatoes. I think the paste was a bit much. I tried to put more spices in it to lessen the tomato flavor, but it did not work. This also makes a large amount, so scale down all the indegredients to about half. Unless, you want to feed a large family. I will probably not make this meal again, sorry.
This is a very satisfying meal. I scaled it down for 4 ppl and it still made a ton. I altered the recipe a little: no mushrooms or peas, I cooked the garlic with the meat and didn't have any parsley so I added a little oregano instead.
This goulash tasted really good, but took quite a while to prepare. It makes a massive amount so it's a good thing it reheats well. My husband is a big goulash fan so I will probably make it again, but will definitely half the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 560
** Calories from Fat: 130
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