"Ground beef and macaroni. I serve with homemade bread." — Cheryle
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lean ground beef
1 1/2 cups
One of my husband's favorite dinners. I made the macaroni(I only cooked about 1 cup of the macaroni) seperately and cooked the ground beef with the onions and spices. Put them all together and heated through. Since I made the macaroni seperately I used the 14.5 oz can of diced tomatoes and an 8 oz can of tomato sauce. Also I had to add some salt and pepper.
To be honest, I was pretty disappointed with the way it turned out, and it would have been an easy mistake to fix. Just cook the pasta separately! I considered doing this, but was afraid the pasta wouldn't take on the flavor or spices. Boy, was I wrong. By trying to cook the pasta in all of the ingredients, I had a gooey albeit tasty mess at the end. Save yourself the trouble: cook pasta and sauce separately and you will have an easy, tasty meal.
This was a great basic recipe for goulash, but seeing as how I have to always be tweaking recipes, I made the following changes: Instead of stewed tomatoes I used 1 can of diced tomatoes. I used a red onion as that was all I had on hand. I added a couple dashes of Worchestshire to give it more of a beefy flavor. Also added a dash of ground pepper and used whole wheat macaroni which I cooked seperately per package directions as there wasn't much cooking liquid in the goulash. I topped it off with some grated Romano cheese. Delicious!
I liked this recipe, but did make a few changes. I cooked the pasta separately,added a little crushed red pepper flakes to give it a little kick. Then I poured it into a baking dish added cheese to the top. And put in the oven at 350 until the cheese melted. Turned out great.
This was delicious! I used tomato sauce instead of paste and added some chopped green pepper and topped with grated cheese. We all like this even my picky teenager ate it! Thanks.
This didn't last long at my house ~ the boys ate 2-3 helpings each. Pretty good stuff. :-) It's a lot like the goulash my Mom used to make with the exception of the garlic and chili powder. I followed other reviewer's suggestions and cooked the garlic and onions in with the ground beef (which I seasoned with a little pepper, salt, chili powder, and paprika while it was browning). Aside from that, I followed the directions. The macaroni cooked up perfectly in the mixture. Thanks a bunch Cheryle ~ this one's going into the regular rotation!
i added a cup of green peppers and a cup of mushrooms (fresh); used a 28 oz. plus 14 oz. can of cut tomatoes; was very liberal on the spices, adding cayenne and cumin; and no tomato paste. i cooked the pasta in the pot with everything else- why clean something else when you don't have to? this dish turned out very flavorful- and SO easy!
This was a super simple and tasty dish. Similar to beefaroni. I added some frozen chopped green peppers and more garlic. I also used a 28 oz. can of diced tomatos w/ onions and peppers. I didn't use the paste. I added about 3/4 cup of water to help cook the noodles and let it simmer away. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 227
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