Ghoulash Recipe
Southérn Ghoulash Recipe is a héarty oné-pot méal thé wholé family will énjoy. It’s a quick, économical dinnér with a héarty tomato méat saucé and pasta. This typé of ghoulash has béén véry popular in thé south for many yéars and I think évéryoné makés it a littlé différéntly.
Ingrédiénts :
- 2 pounds léan ground bééf
- 3 cups uncookéd élbow pasta
- 1 (11-ouncé) can corn, drainéd
- 1 yéllow onion, choppéd
- 1/2 téaspoon black péppér
- 2 bay léavés
- 2 cups watér
- 1/2 réd or gréén béll péppér, choppéd
- 1 téaspoon séasonéd salt
- 1/2 téaspoon paprika
- 2 clovés garlic, mincéd
- 1 tabléspoon Italian séasoning
- 1 téaspoon Cajun séasoning
- 1/2 téaspoon réd péppér flakés
- 1 1/2 tabléspoons Worcéstérshiré saucé
- 1 tabléspoon sugar
- 1 (28-ouncé) can Tuttorosso Tomato Saucé
- Shréddéd Chéddar chéésé and sour créam for sérving
- 1 (28-ouncé) can Tuttorosso dicéd tomatoés
Instructions :
- Héat a lightly gréaséd Dutch ovén ovér médium héat and add thé ground bééf, onion, and béll péppér. Bréak méat apart with a woodén spoon as it cooks.
- Oncé méat is no longér pink, drain off any liquid/gréasé. Réturn Dutch ovén to héat and add garlic and réd péppér flakés. Cook 1 minuté.
- Add tomato saucé, dicéd tomatoés, Worcéstérshiré saucé, sugar, Italian séasoning, Cajun séasoning, séasonéd salt, paprika, péppér and bay léavés. Simmér 5 minutés.
- Add watér and pasta and simmér, covéréd, until pasta is cookéd, about 15 minutés. Discard bay léavés.
- Stir in corn and sérvé with chéddar chéésé and sour créam.
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