Not School Lunch Goulash
2 Tbs. olive oil
1 onion, chopped
3 garlic cloves, chopped
1 ½ lb ground beef
1 (15 oz) can beef broth
1 (15 oz) can tomato sauce
1 (15 0z) can diced tomatoes
1 Tbs. Worcestershire sauce
1 tsp seasoned salt
2 tsp dried Italian seasoning
1 Tbs ground paprika
½ tsp ground black pepper
2 cups elbow macaroni
1 cup sharp cheddar cheese grated
Directions:
1. Place the oil in a large dutch oven or pot and place over medium high heat. When hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it into small pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
2. Add the beef broth, tomato sauce, diced tomatoes, ½ cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
3. Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs if desired.
I served this Apple-Celery salad, cherry tomatoes, and fresh rolls with the goulash for a hardy main meal of the day. Next time I make the Apple-Celery salad I’ll reduce the amount of cinnamon, it seemed a little strong to me.
Apple and Celery Salad
2 cups chopped apples
1 cup chopped celery
½ cup raisins or craisins
½ cup chopped nuts (pecans)
Mix salad ingredients together.
Dressing:
¼ cup vanilla yogurt
2 Tbs. orange juice
½ tsp. cinnamon
Add dressing to salad mixture. Chill 30 minutes before serving.
