A souped up version of the traditional tomato based goulash. Goulash is something that everyone in our neck of the woods knows how to make, except everyone makes it differently. This is my take on it and I like to be a little extra when I’m cooking plain, older recipes like this. Usually they can be improved with a few simple additions or substitutions. This hot dish turned out great and was super easy and quick.
G3 Ranch Goulash (Not just another hot dish!)
The souped up version of boring old goulash.
Ingredients
- 1 lb G3 Ranch Ground Beef
- 1/2 onion, diced fine
- 1 tbsp minced garlic
- 2 tbsp basil pesto
- 1 15 oz can tomato sauce
- 1/2-1 cup water
- 2 cups elbow macaroni, uncooked
- 1 cup corn
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp italian seasoning
- 1/3 cup heavy cream
- shaved or shredded parmesan for topping
Instructions
- In a large skillet, brown ground beef. Add onion and minced garlic and let them sauté until translucent.
- Add black pepper, salt and Italian seasoning.
- Add the basil pesto, tomato sauce, elbow macaroni, corn and water. Use just enough water so that your pasta has some fluid to cook in. Start with 1/2 cup and add more if needed.
- Bring the skillet to a simmer, cover and let simmer until the pasta is cooked; about 10-12 minutes. Stir occasionally and monitor the consistency of the sauce. You want the extra water to be absorbed by the pasta, if you added too much remove the cover so that the water can evaporate as it simmers.
- Remove the skillet from heat and stir in the cream.
- Serve topped with parmesan cheese (or your choice of cheese) and some bread! Enjoy!