You all probably know that traditional goulash originates in Hungary, and is closer to beef stew; while the American version of goulash is filled with macaroni and browned, ground beef.
Besides meat and pasta, here in the Midwest, goulash is packed with mushrooms, bell peppers, diced tomatoes with shredded cheese spread over the top before baking.
This recipe makes a lot; it fills two 2½-quart casseroles. There’s plenty for company, or freeze one to bake on a day when you don’t feel like being in the kitchen for long, preparing dinner!
It’s still chilly here with howling winds the last few days; even a little snow yesterday, so this is the perfect comfort meal for that sort of weather!
Baked Midwest Goulash
2½ pounds ground round beef1 pound elbow macaroni
½ each of green, orange and yellow pepper, diced
1 large onion, chopped
4 cloves garlic, minced
½ pound sliced mushrooms
3 tablespoons soy sauce
1 (8-ounce) can tomato sauce
3 (15-ounce) cans diced tomatoes
Seasoned salt and seasoned pepper, to taste
Shredded cheddar or mozzarella, optional for garnish
Preheat oven to 350 degrees.
Cook macaroni according to package directions, al dente; rinse and drain well.
In a large skillet, sauté the onions, peppers, garlic and mushrooms, in a little olive oil, until tender, and transfer to a large bowl.
In the same skillet, brown ground beef and chop into bite-size chunks.
Transfer meat to bowl with mushrooms, etc.
Add soy sauce, tomato sauce, diced tomatoes to mixture and combine well.
Season with salt and pepper.
Coat casseroles or large baking dish with non-stick cooking spray.
Transfer meat mixture to baking dish.
Bake, covered, for 40-45 minutes or until hot and bubbly.
Uncover and scatter cheese over top and bake another 15 minutes, if desired.
Serves 8 to 10