Goulash – The remainder meal!

Sometimes we have a remainder meal. What is that you ask? Well it is a meal using the remaining ingredients of all of the other cooks. Throw the ingredients in a pot and serve. Goulash is my perfect remainder meal. For this meal we had a bunch of remainders lying around. We had 1/4 box of rigatoni and a 1/4 box of penne lying around from various pasta recipes. We had a couple of cloves of garlic left from the Red Lobster Shrimp Scampi post. Plus a can of tomatoes lying around from our various different spaghetti sauce concoctions. Throw it all together and you get goulash. This works with any pasta, any ground meat and whatever seasonings you have lying around. While my concoction has these exact ingredients, feel free to play around with it.

Goulash

In a large pot or dutch oven, brown the beef over medium/high heat. Once browned drain the fat.

Add the onions and garlic and cook till the onions are translucent. Roughly 10 minutes.

Add in the remaining ingredients minus the pasta. Stir and cover. Stiring every 5 minutes or so. Cook for 25 minutes.

Add the pasta and cook till tender. Roughly 25-30 minutes.

If you find that there is not enough liquid add a 1/2 cup of water when adding the pasta.

Remove from the heat, remove bay leaf and serve.

This meal is delicious and easy to make with whatever you have lying around. Feel free to swap out the ground meat, add a vegetable, use tomato sauce or even switch up the seasoning with whatever you have lying around.

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Goulash - The remainder meal!

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

The perfect meal for all of your leftover ingredients!

Course: Entree

Cuisine: General

Servings: 6

Author: Rex

Ingredients

• 1 pound ground beef
• 1 large yellow onions chopped
• 2 cloves garlic chopped
• 1 cups water
• 1 28 oz can whole tomatoes
• 2 tablespoons Worcestershire Sauce
• 2 tsp basil
• 2 tsp oregano
• 1 tsp marjoram
• 1 tsp thyme
• 1 bay leaf
• 3 tsp seasoned salt or to taste
• 8 oz uncooked pasta chef's choice

Instructions

1. In a large pot or dutch oven, brown the beef over medium/high heat. Once browned drain the fat.
2. Add the onions and garlic and cook till the onions are translucent. Roughly 10 minutes.
3. Add in the remaining ingredients minus the pasta. Stir and cover. Stiring every 5 minutes or so. Cook for 25 minutes.
4. Add the pasta and cook till tender. Roughly 25-30 minutes.
5. If you find that there is not enough liquid add a 1/2 cup of water when adding the pasta.
6. Remove from the heat, remove bay leaf and serve.