Have you stocked up on the great prices that we’ve seen on canned tomatoes, frozen veggies, and macaroni? Recently I made some homemade Goulash, one of my favorite dishes, and it occurred to me how little out of pocket I spent on the meal. Plus it made quite a bit! So I thought I would share my recipe with anyone looking for some way to use their stockpile!
Goulash Recipe:
INGREDIENTS
1 pound Ground Beef (thawed if needed)
1 Large Can Diced Tomatoes
1 Large Can Crushed Tomatoes
1 bag frozen peas (or 2 cans)
Worchesthire Sauce (Soy Sauce for substitute if you don’t have on hand)
Onion powder
Garlic powder
Salt
Pepper
1 pound elbow macaroni (or my personal favorite cavatappi, shown in the picture)
DIRECTIONS
Cook approximately one pound of Ground Beef in a frying pan, chopping with a spatula edge to break into small chunks. Once cooked through, drain meat on a paper towel to get rid of excess fat. Then add beef to a large stockpot. Add all cans of tomatoes, 1/2 can of water (mostly to get extra tomato sauce in cans), and the bag of frozen peas; simmer on low heat for 15 minutes. Then add Worchestchire sauce, onion & garlic powders, salt & pepper to your liking. I also sometimes will add Frank’s hot sauce to give it a little kick. Cook on low heat for another 20 – 30 minutes until thickened. Meanwhile, boil one pound of elbow macaroni. Once macaroni is cooked al dente, drain in a colander and then add back to the pot. Add the desired amount of sauce mixture until all macaroni is coated. Let sit covered for about 10 minutes, so the pasta absorbs the sauce. If necessary, reheat for a few minutes. Freeze or refrigerate leftover sauce.
Goulash for the Stockpiler’s Soul
Ingredients
- 1 pound Ground Beef (thawed if needed)
- 1 28 oz. Can of Diced Tomatoes
- 1 28 oz. Can of Crushed Tomatoes
- 1 bag frozen peas (or 2 cans)
- 2 Tbsp Worchesthire Sauce (Soy Sauce for substitute if you don’t have on hand)
- Onion powder
- Garlic powder
- Salt
- Pepper
- 1 box Elbow Macaroni
Instructions
- Cook approximately one pound of Ground Beef in frying pan, chopping with a spatula edge to break into small chunks.
- Once cooked through, drain meat on a paper towel to get rid of excess fat. Then add beef to large stockpot.
- Add all cans of tomatoes, 1/2 can of water (mostly to get extra tomato sauce in cans) and the bag of frozen peas; simmer on low heat for 15 minutes.
- Then add Worchestchire sauce, onion & garlic powders, salt & pepper to your liking. I also sometimes will add Frank's hot sauce to give it a little kick.
- Cook on low heat for another 20 – 30 minutes until thickened.
- Meanwhile, boil one pound of elbow macaroni. Once macaroni is cooked al dente, drain in a colander and then add back to the pot.
- Add the desired amount of sauce mixture until all macaroni is coated.
- Let sit covered for about 10 minutes, so the pasta absorbs the sauce. If necessary, reheat for a few minutes. Freeze or refrigerate leftover sauce.
