Goulash

I honestly don't ever remember having goulash growing up. One day, I was watching the Food Network and Paula Deen made her son's favorite goulash. Since then, I've wanted to make it. So, I got all the ingredients, started browning the meat in the dutch oven and Brian walks in. He asks, "What's for dinner?" and I told him "Goulash." He turned his nose up and said "But I don't like goulash."

Isn't that the most frustrating thing?

So, what did I do? Continue to make it anyways. I think he actually changed his mind about the ole goulash because he had two plate-fulls of it.

I would recommend using Low Sodium Soy Sauce in this recipe. Also, I didn't make the House Seasoning, but I included the recipe for it just in case you wanted to make it.

Goulash
Adapted from Paula Deen

2 pounds lean ground beef
1 large yellow onion, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

Directions
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.