I adapted an authentic Hungarian Beef Goulash recipe using ground beef and elbow macaroni. The sauce is the real deal. This is not wet like spaghetti...there's just enough sauce to make it moist. Hungarian Beef Goulash With Elbow Macaroni 1# burger 1 TB olive oil 1 yellow onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced Sauce Ingredients 1 1/2 cups beef broth (14.5 oz. can) 1 beef bullion cube (optional. Depends on how robust the broth is.) 1/2 cup tomato sauce (8 oz. can) 2 bay leaf 1 tsp smoked paprika 2 tsp regular paprika 1TB Hungarian paprika Pinch marjoram 1 tsp steak seasoning 2 tsp red wine vinegar 2 tsp lemon juice Salt 1 cup elbow macaroni 1 1/2 tsp Caraway seeds, toasted in a pan or toaster oven Brown burger in oil with onions and bell pepper until beef is nearly cooked through. Add garlic and cook for 1 minute. Drain off fat and add sauce ingredients to the burger. Simmer 20 minutes. Add macaroni and caraway seed. Simmer 15 minutes to save and reheat later. Simmer 25 minutes to serve immediately. Don’t overcook the macaroni, especially if planning to reheat later. pdf attached
I copy/paste recipes from the web into Word documents, then arrange them in folders. Keeping them in Word makes them "globally" searchable so I can find recipes with specific ingredients. I started doing pdfs because someone else here found it easier.