I grew up in the midwest, Northern Minnesota to be exact. We were pretty poor and my mom was a MASTER at making a pound of hamburger stretch 2 or 3 nights. One of our favorite meals was goulash. We made it simply with hamburger, home canned tomatoes, and elbow macaroni – lots of salt and pepper. It takes about 1/2 hr to 45 minutes to put together, that includes some time in the oven.
I ran across this quick and easy version in the October/November 2011 issue of Rachel Ray magazine – tore it out and kept it kicking around until this week. I really liked the way this came together because it’s truly a one pot meal. Their notes say you could skip the ground beef and make this a meatless meal. Keep in mind the lipton onion soup mix has some sort of beef base or bouillon in it, so it wouldn’t technically be vegetarian.
Here’s the recipe in a nutshell:
- 1 lb Ground Beef
- 1 28 oz can Diced Tomatoes (I used 2 14oz cans of petite diced)
- 2 Cups Water
- 1 Envelope Onion Soup Mix
- 1 Tsp Italian Seasoning
- 1/4 Tsp. Crushed Red Pepper Flakes, optional
- 2 C. Uncooked Elbow Macaroni
- 1/2 Cup Grated Parmesan Cheese
- 1 Cup Shredded Part Skim Mozzarella
- In a large deep skillet or dutch oven brown the ground beef until it's no longer pink
- Drain if you want, I use pretty lean beef so not much need for this
- Add the tomatoes back to the beef along with Water, Soup Mix, Italian Seasoning and the red pepper.
- Bring to a Boil and Stir in Macaroni
- Reduce heat to a simmer and cook 8-9 minutes until macaroni is done
- Turn off heat and stir in the Parmesan Cheese
- Top with Mozzarella and let sit for a few minutes
- Serve with crusty bread and a green salad.