Comfort food is a must for me, and anything with pasta just screams comfort. Goulash is one dish that I like to make a few times a year, especially as it starts to get colder. I always top mine with a little extra red pepper flakes, but my kids like it just the way it is.
With the cold weather here, this is what is going to be on our dinner table tonight for sure!
2 tsp olive oil
1 lb. ground beef
2 cloves garlic, minced
2 scallions, chopped, white and green parts
2 1/2 cups water
2 can (15 oz.) tomato sauce
1 T Italian Herb Blend (any Italian Seasoning blend will work – I usually mix together equal parts rosemary, oregano, basil, and thyme)
1 tsp. garlic powder
2 tsp onion powder
2 tsp. Steak Seasoning (use your favorite purchased steak seasoning, or you can make your own blend)
salt and fresh-ground black pepper to taste
pinch of sugar
1/4 tsp Red Pepper Flakes
1 1/2 cup uncooked elbow macaroni
In a large non-stick dutch oven, heat up your olive oil, and add your ground beef. Cook until it is well browned, breaking it up into small pieces as it cooks, about 7 minutes. Drain off the extra fat, and push meat to one side of the pan. Add garlic, Italian Seasoning, Steak Seasoning, salt, pepper, red pepper flakes, garlic powder, and onion powder. Cook for 2-3 extra minutes.
Add the cans of tomato sauce, water, and sugar to the pot. Cover and simmer over low heat for 20 minutes, stirring occasionally.
Add pasta. Stir. Cover and cook for another 20 minutes, stirring 2 or 3 times.
Turn off heat, keep cover on and allow to sit for about 15 minutes before serving.
Serve with soft, crusty bread and enjoy!