I am bringing back an old favorite and updating this post with new images, so if you remember this recipe and have not made it in a while it is a good one to bring out this Winter. 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 pot is too hot so you do not leave a mark on your table.) Enjoy!
- 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
- 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. parsley flakes, salt and pepper to taste. Mix evenly.
- Cover the pot and simmer the ingredients for 1 hour.
- Add the dry elbow macaroni and simmer, covered for another 20 minutes.
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