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Italian Goulash by

Source: Sherri and Ki

Ki and I adapted this recipe while I was on vacation in Florida. It started out as a Paula Deen creation and ended up being our own creation.


1 pound lean ground beef
1 large yellow onion, chopped
3 cloves garlic, chopped
3 cups water
1 (15-ounce) can tomato sauce
1 (15-ounce) can Rotel Italian diced tomatoes
1 1/2 tablespoons soy sauce
1 tsp. seasoned salt
salt and pepper
2 cups elbow macaroni, uncooked


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, soy sauce, salt, pepper 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 and allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.

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