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Southwestern Goulash
This week I am making Southwestern Goulash form the tasteofhome 2012 Annual Recips cookbook.
Ingredients
1 cup uncooked elbow macaroni
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2/3 cup frozen corn
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Directions
Cook the macaroni according to the package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink: drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper, and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
Drain macaroni; add to meat mixture. Stir in cilantro and heat through. Yield: 6 servings.
Thoughts and Variations
I used half a large purple onion, because it was in my fridge and I wanted to use it up. I also used one Hungarian hot pepper (probably about 3 ounces or so), because I can't buy 4 ounce cans of green chilies here. I also left out the cilantro because I thought it was less than a quarter cup and I don't like wasting it (the store bundles are always way too big). Plus, it tastes kind of odd to me, so I gave it a pass.
This is more like a chilli than a traditional "goulash" to me, but it is still tasty. I find using just the hungarian pepper gave it a little kick, but not near as much as the chilli powder, so it works just right for me. It may not be much of a goulash, but I'm definitely getting the southwestern vibe from it and the macaroni does absorb a lot of the liquid to give it a stew-y goulash type vibe. Overall, very yummy and a nice alternative to chilli if you don't like beans in it. Will make this again. :)
Ingredients
1 cup uncooked elbow macaroni
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2/3 cup frozen corn
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Directions
Cook the macaroni according to the package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink: drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper, and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
Drain macaroni; add to meat mixture. Stir in cilantro and heat through. Yield: 6 servings.
Thoughts and Variations
I used half a large purple onion, because it was in my fridge and I wanted to use it up. I also used one Hungarian hot pepper (probably about 3 ounces or so), because I can't buy 4 ounce cans of green chilies here. I also left out the cilantro because I thought it was less than a quarter cup and I don't like wasting it (the store bundles are always way too big). Plus, it tastes kind of odd to me, so I gave it a pass.
This is more like a chilli than a traditional "goulash" to me, but it is still tasty. I find using just the hungarian pepper gave it a little kick, but not near as much as the chilli powder, so it works just right for me. It may not be much of a goulash, but I'm definitely getting the southwestern vibe from it and the macaroni does absorb a lot of the liquid to give it a stew-y goulash type vibe. Overall, very yummy and a nice alternative to chilli if you don't like beans in it. Will make this again. :)
Guess who...
(Anonymous) 2021-06-09 10:56 pm (UTC)(link)BTW - remember I have an herb garden now. If you need small amounts of stuff (parsley, basil, oregano, rosemary, chives) just let me know and I can drop some off for you. Parsley is a good replacement for cilantro for those of us that find it odd-tasting.
Re: Guess who...
I did not think of this. I'll have to remember it for the future.