I almost didn’t post this. This isn’t a big special dinner that is even a little unique. But here I am, sharing this with you anyways. What made me change my mind? This right here… this is real life. This is my Wednesday dinner. Quick, easy and even a little ugly. But we love it! My kids eat it up every time and ask for more. And is it just me, or does this remind you of a meal straight from the 1950s? No frills, all convenience. But sometimes those are the best meals (key word-sometimes). Kids love it, it’s easy, and makes great leftovers. Everyone is happy. Those 1950 mommas knew what was up.
I call this American Goulash because it is nothing like the original version. (If you’re not interested in a history lesson you can skip down the next paragraph.) Goulash can be traced back to the 9th century to Hungarian shepherds. The shepherd or herdsman called “gulyás” would sun-dry lamb meat and pack the meat into bags made from sheep’s stomachs! AHH! All the gulyás needed was water to make a stew. Today the word “gulyás” refers to the herdsman and the meal.
I did not use sun-dried lamb meat! I used beef, cooked in a pan. Already so much better! Its a big cheesy almost one-pot meal that takes 20 minutes. My kind of meal!
- 2 cups macaroni elbows (dry)
- 1 lb ground beef
- 1/2 yellow onion, chopped
- 1 pint stewed tomatoes
- 1 6 oz can tomato sauce
- 2 tbsp Italian seasoning
- 1/4 cup Parmesan cheese
- 1 glove garlic, crushed
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- Cook pasta according to package directions and drain.
- Meanwhile, in a large frying pan add ground beef and onion. Cook ground beef and drain.
- Add stewed tomatoes, tomato sauce, Italian seasoning, Parmesan cheese, garlic, and salt and pepper to taste. Simmer for 10 minutes.
- Add drained pasta to the sauce. Stir pasta into sauce.
- Top with shredded cheese and let cheese melt.