American Goulash with a twist
Late yesterday afternoon I made American Goulash with a twist, used medium Pasta shells instead of our normal elbow Macaroni. Turned out pretty good too!
Ingredients:
1 pound ground beef
1/4 cup A-1 steak sauce
1 cup finely diced onion
salt & black pepper to taste
1/2 tsp cayenne pepper
1/2 tsp powdered cumin
1/2 tsp chili powder
1 tsp garlic powder
2 tbsp minced garlic
2 cups beef stock
1 can Rotel diced tomatoes with juices
2 cups uncooked medium pasta shells
Directions:
I browned the meat and onion in a frying pan, adding the minced garlic and other spice about halfway through. Put the rest of the ingredients, EXCEPT the pasta, in a fairly large pot and started them on the stove. Added the meat mixture to the pot and let it come to a boil, then backed down to a simmer for a good 10-15 minutes to let all the spices jell into the beef stock.
Then added the pasta, brought it back up to a boil, then back to simmer for about 15 minutes, (after 12 minutes started testing the shells for the “al dente” we enjoy). When done, shut off the heat and let everything kind of rest on the stove-top for another 10 – 15 minutes before serving with shredded cheese on each bowl, with sliced white bread and butter.
Brought back some childhood memories visiting relatives in La Mirada, CA, and feasting on “goulash” with bread and butter.
NOTE:
You can add a lot more of the pasta shells if you like, but might need to add some more liquid too.