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Easy Goulash Recipe

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This ground beef Goulash Recipe is a quick and easy one pan dinner that’s pure comfort food.

1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs ground beef
3 tsp garlic, minced
2 15 ounce cans of tomatoe sauce
2 15 ounce cans of petite diced tomatoes
3 cups beef broth
3 tbsps Worchester sauce
2 tsp seasoned salt
2 tbsp Italian seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup shredded cheddar cheese

Instructions:

  1. Add olive oil to large pot over medium heat. Add in the onion, bell pepper, and ground beef then cook until beef is no longer pink. Drain any excess fat and return to the stove top. Add in garlic and stir until fragrant (about 30 seconds).
  2. Pour in the tomatoe sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
  3. Remove bay leaves and stir in the cheddar cheese just before serving.

taken from https;//iwashyoudry.com.  Easy-goulash-recipe. Author Shawn
prep time 5 minutes, cook time 30 minutes, Total time 35 minutes
Main dish, American, Servings 10
kaywords: classic, comfort, goulash, ground beef, pasta, elbows

 

 

Liver and Bacon – Barb Humphrey

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1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp Accent
1 tsp sugar
12 slices of pork liver
1 cup water

Combine flour, salt, pepper, accent, and sugar. Dredge the liver slices in the flour mixture and let stand. Fry bacon until crisp and drain. Brown liver slivers on both slides in the hot bacon fat.
Pour off any excess fat. Add water to pan, cover and simmer 20 minutes or until liver is tender and well done. Put bacon strip of top of liver the last few minutes of cooking.
Make gravy with the pan drippings if desired.

Spanish Rice – Barb Humphrey

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BROWN 1 pound ground beef with 2 cups of instant rice and one chopped onion

ADD 2 8oz cans tomatoe sauce and w cups of hot water
Mix in 1 tsp each of salt and pepper and 1/2 tsp prepared yellow mustard

Bring to a boil quickly and then reduce heat and simmer for five minutes

Minute Rice = Uncle Ben’s brand of Minute Rice

Top-Stove Meat Loaf

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TopOfStoveMeatLoaf

From the Kitchen of Barbara Humphrey

1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 can (10 3/4 oz) tomato soup
1 egg, slightly beaten
1 teaspoon salt
generous dash pepper
1/4 cup water
1/2 teaspoon prepared mustard or horseradish
2 slices processed cheese

Top of Stove Method:
Thoroughly mix, beef, crumbs, 1/4 cup soup, onion, egg, and seasonings. Shape firmly into 2 loaves. Brown on all sides in a skillet (to turn loaves use pancake turner.
Cover and cook over low heat 25 minutes. Spoon off fat. Stir in remaining soup (omit adding water), water, and mustard.
Top loaves with cheese and pour soup all over all the top of the loaves. Cook until cheese melts.

Oven method:
Mix and shape into loaves as above. Bake at 350-degree oven for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves.
Top with cheese slices and bake five more minutes until cheese melts.

The recipe was given to me as a shower gift for my wedding 1982 by Barbara Humphrey. Well used and stained original recipe below.

RecipeBarbaraHumphrey

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