American macaroni goulash

    50 min

    When I was growing up, my mum used to sometimes make this as a quick and economical weeknight meal. She sometimes experimented with it, adding different seasonings, as a change of pace.

    New York, United States
    4 people made this

    Serves: 4 

    • 150g macaroni pasta
    • 400g minced beef
    • 1 small onion, chopped
    • 1 tin chopped tomatoes with juice or tomato soup
    • 3 tablespoons tomato paste
    • 2 1/2 teaspoons Worcestershire sauce
    • salt and pepper to taste
    • 110g canned peas, drained, or fresh peas

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cook macaroni according to package directions. Drain, rinse briefly under cold water to prevent sticking, and set aside.
    2. In a large, deep skillet, brown meat. When meat is halfway done, add onion and continue to cook until onion is soft and transparent. Drain off fat. Stir in remaining ingredients, except for peas. Bring to a boil, reduce heat to lowest setting, and simmer, covered, over low heat for 15 minutes.
    3. Stir in peas and cooked macaroni, and simmer for 15 minutes more.


    Add any of your own ideas for seasonings to this, such as chopped basil or dried oregano flakes, minced garlic, etc.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)