Dinner for a Winter Weekend

One of our go-to weekend dinners is Goulash…especially for a busy long weekend.  It is the perfect make-in-advance meal to pack for a ski weekend, or serve if you have a crowd coming for dinner. You can easily double and triple the recipe to accommodate the number of people you are feeding. It is easy to make, freezes well and tastes even better the next day.   I am very lucky to have been given several sizes of the Le Crueset French Ovens as Christmas presents over the years.  (Yes, I did put them on my wish list!)  The pots are so pretty you can place them right on your serving or dining table (be sure to use a trivet if the post is hot so you do not mark your table.)

I assembled the ingredients and got to work:

Goulash

  • 2 chopped yellow onions
  • 1 tablespoon butter or margarine
  • 2lbs lean ground beef
  • 1 diced green pepper
  • 1 28oz. can peeled tomatoes
  • 1 16oz. can diced tomatoes
  • 1 can small white cannellini beans
  • 1 tablespoon parsley flakes
  • salt and pepper to taste
  • 3/4 cups dry elbow macaroni
  • Place the onions and butter in your pot.  Cook on low to medium heat until the onions are browned.
  • Remove the browned onions from the pot and place on a plate until later.
  • Add the ground beef to the pot and cook until the meat is no longer pink.
  • While the meat is cooking, dice the green pepper.
  • Return the onions to the meat with the green pepper, both cans of tomatoes (with all liquid) and the cannellini beans.  Mix evenly.
  • Cover the pot and simmer the ingredients for 1 hour.
  • Add the dry elbow macaroni and simmer, covered for another 20 minutes.

Here is the finished goulash!  We serve it with a big green salad and French bread.  A nice glass of red wine and a burning fire would be a nice addition to the meal.  Enjoy!

Goulash
 
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • 2 chopped yellow onions
  • 1 tablespoon butter or margarine
  • 2lbs lean ground beef
  • 1 diced green pepper
  • 1 28oz. can peeled tomatoes
  • 1 16oz. can diced tomatoes
  • 1 can small white cannellini beans
  • 1 tablespoon parsley flakes
  • salt and pepper to taste
  • ¾ cups dry elbow macaroni
Instructions
  1. Place the onions and butter in your pot. Cook on low to medium heat until the onions are browned.
  2. Remove the browned onions from the pot and place on a plate until later.
  3. Add the ground beef to the pot and cook until the meat is no longer pink.
  4. While the meat is cooking, dice the green pepper.
  5. Return the onions to the meat with the green pepper, both cans of tomatoes (with all liquid) and the cannellini beans. parsley flakes, salt and pepper to taste. Mix evenly.
  6. Cover the pot and simmer the ingredients for 1 hour.
  7. Add the dry elbow macaroni and simmer, covered for another 20 minutes.
Notes
We serve it with a big green salad and French bread. A nice glass of red wine and a burning fire would be a nice addition to the meal. Enjoy!

goulash

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Comments

  1. that looks so yummy!! I was thinking of a nice meal to make for the hubs since I have the day off, maybe it will be this!

  2. You and your family might like Giada’s Meatball Stew (perfect for your LC). 🙂 I make a variation of it and it’s delicious.
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/hearty-meatball-stew-recipe/index.html

  3. I adore these kind of one pot meals!! Since my picky husband won’t eat tomatoes or green peppers, this unfortunately won’t be one of them but it looks great! LOVE my well used Le Crueset pots too (I have white)!!

  4. I’m making this tonight…can’t wait to dive in! xo

  5. my husband just asked me this weekend what goulash was. I suspect I need to make it to prove it’s deliciousness.

  6. Yummy! I am totally going to make that. Anything that requires one pan is a big hit in my book 🙂

Trackbacks

  1. […] an hour or so before you are ready to serve it.  Other great one-pot meals to try are this goulash and the lamb and spinach […]

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