This will be the easiest recipe so far! I make it every year for Halloween BECAUSE it’s easy! I can whip it up when I get home and it’s done before those little buggers head out for loads of CANDY. It also doesn’t hurt that it’s name is Goulash and I can add Ghoulish to the name and be the hero of 5 year old’s everywhere. I also sneak a couple vegetables in it and feel good that they have something yummy in their tummy. This was another of my Mom’s recipes that I love to make and think of her when adding every ingredient.
Now…. I make a big batch for Halloween, it’s very easily halved but I’ll put the big batch here. Use it for guests over the holidays It’ll go fast.
I use Paula Deans House seasoning in almost everything. Mix up a big batch, keep it in an air tight container. It seems like a lot of salt, but really you are only using a tsp to a tbsp at a time, and it makes a HUGE difference.
Paula Deans House Seasoning:
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic powder
- 2 lbs ground beef
- 2 tbsp olive oil
- 2 tbsp butter
- 2 large yellow onions, chopped
- 2 green peppers, chopped
- 3 tbsp chopped garlic
- 2 jars of your favorite grocery store tomato sauce (really)
- 2 tbsp Italian Seasoning
- 3 tbsp soy sauce
- 2 tbsp Paula Dean “House Seasoning”
- 2 lbs elbow macaroni
- Parmesan cheese
- 1 package of frozen peas, thawed (optional)
Heat butter and oil in a large dutch oven (or sauce pan). Add in onions, peppers and garlic and sauté for 5 minutes. Add meat and sauté with vegetables until no longer pink.
When the meat is brown add Italian seasoning, soy sauce and house seasoning. Stir and let cook for 20 minutes, add the sauce and cook for 45 minutes longer. If you’re using peas, add them 10 minutes before it’s finished.
While the goulash is cooking, cook pasta according to box directions.
Drain the macaroni and pour into the sauce mix well, add some parmesan cheese and serve HOT!