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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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One of my husbands favorite meals is Goulash. Over the years I have jazzed it up alittle, and this is the outcome. It makes alot, so for leftovers I put it in a baking pan with cheddar cheese on top and heat it, making a little variation.I served this with Herb Bread # 27646 Ingredients:
1 lb rotini pasta |
1 lb lean ground beef |
1/2 bell pepper, chopped |
1 medium onion, chopped |
2 teaspoons minced garlic |
1 teaspoon lawry's seasoned salt |
pepper |
1 (14 1/2 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
1 can campbell tomato soup |
2 tablespoons worcestershire sauce |
2 tablespoons goya sofrito sauce |
1 -2 teaspoon sugar, depending on taste |
Directions:
1. Cook pasta according to directions on package, drain and set aside.
2. Brown meat, bell pepper, onion and garlic until meat is browned.
3. Season with Lawry's and pepper.
4. Drain off any fat.
5. Add next six ingredients to skillet and let simmer a few minutes.
6. Combine pasta, and meat/tomato mixture in a large pot and let simmer over very low heat for about 1/2 hour to let flavors meld.
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