Subj : Top 10 Vintage Recipes 10
To   : All
From : Dave Drum
Date : Mon Mar 10 2025 17:06:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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