SOUTHERN GOULASH

Southern Goulash image

Provided by Jeanette Wrobel

Categories Beef

Time 1h5m

Number Of Ingredients 17

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1 lb ground chuck
1 medium onion, chopped
1/3 c red or green bell pepper chopped
2 c elbow macaroni, uncooked
1 can(s) stewed tomatoes, 15 oz
1 can(s) tomato sauce, 15 oz
4 c water
1 Tbsp sugar
1 Tbsp Italian seasoning
1 Tbsp Worcestershire sauce
1 tsp seasoning salt
1 tsp garlic salt
1 tsp black pepper
1/2 tsp Cajun seasoning, like Tony Chachere (optional)
1/2 c grated Parmesan cheese
dash of tobasco
2 c cheddar cheese, shredded

Steps:

1. Brown ground beef along with the chopped onion and the chopped bell pepper.
2. Add the tomatoes, tomato sauce, and seasonings.
3. Then add macaroni and water.
4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
5. Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
6. Before serving, sprinkle with the Parmesan and the cheddar cheeses.
7. If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!