This is one of my favorite comfort meals when growing up. I still love it today. I made a pot for my folks last night, as they love it even better the next day…They’ll be so be happy when I surprise them today.
I finally had real (real as in the Americanized real, not the Hungarian real) weight watchers goulash at my in-law’s house. I’d been wanting to get my MIL’s easy recipe goulash for a long time, because although Dennis never says “this isn’t like Mom used to make,” I’ve always wanted to cook his favorite meals that he grew up eating and simple goulash topped that list. His Mom’s weight watchers goulash is really, really good!
After enjoying it on Easter, I asked her exactly what she put in it so I could recreate it at home. I’ve never turned out better new york times goulash and Den’s favorite is now one of my absolute favorites as well. We could eat this almost every week!
As you know, I love recipes with ingredient lists that include items that I am familiar with. This vegan goulash beyond meat is perfect in that respect so it will definitely be on the menu plan for us soon! The only thing I need to
LET’S GO TO THE RECIPE :
Continue to Next Page (>>) for the full list of ingredients and complete cooking instructions
[quads id=5]
Ingredients:
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
Instructions:
Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time
