MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: American Goulash
Categories: Beef, Vegetables, Pasta
Yield: 6 servings

1 lb Ground beef
1 lg Onion
2 cl Garlic; minced
14 1/2 oz Can diced tomatoes;
- undrained
8 oz Can tomato sauce
1/2 c Beef broth
1 tb Worcestershire sauce
1 1/4 ts Italian seasoning
1/2 ts Salt
1/4 ts Pepper
1 c Uncooked elbow macaroni
1 c Shredded cheddar cheese,
- opt

In a large skillet or Dutch oven cook beef, onion and
garlic over medium-high heat until beef is no longer
pink and onion is tender, 4-5 minutes, breaking beef
into crumbles as it cooks. Drain.

If you use lean ground beef, or don’t mind some extra
fat, you can skip the draining step.

Stir in tomatoes, tomato sauce, broth, Worcestershire
sauce and seasonings, and bring to a boil.

Stir in macaroni. Reduce heat and simmer, covered, until
macaroni is tender, 15-20 minutes, stirring
occasionally. If you like your pasta more al dente,
start sampling noodles after 9 or 10 minutes, and turn
off the heat whenever it’s to your liking.

Remove from heat. If desired, sprinkle with cheese.
Cover and let stand until cheese is melted, about 5
minutes. I’m personally a huge fan of Cabot Extra Sharp
Cheddar, but if you can’t find that where you live,
check out our Test Kitchen’s list of the best shredded
cheddar cheese. And if you don’t happen to have cheddar
in the fridge, don’t be afraid to sprinkle this dish
with Parmesan, mozzarella or a combo of the two.

Suzanne Podhaizer, Milwaukee, Wiscinsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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