This simple and old fashioned recipe for Old-Fashioned Skillet Goulash is delicious and quick to make. It uses the shortcut ingredients condensed tomato soup and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions.
Skillet meals are so good because there is very little cleanup, and they can be made quickly. And this recipe contains pasta that is cooked right with the other ingredients, making it a one dish meal. Since the pasta is cooked in the sauce, it has a better texture and absorbs more flavors than pasta cooked in a huge pot of boiling water.
You can use other types of pasta if you'd like. Ziti or mostaccioli would be good in this dish. Those types of pasta will most likely take longer to cook than the rotini, so be sure to taste the pasta as it cooks. Always cook pasta to al dente, which means the pasta is tender, but still has some texture and a bit of resistance in the center. You can also sprinkle this recipe with some grated or shredded Parmesan or Romano cheese before serving, even though that ingredient is not traditional in goulash.
Serve this delicious entree with a green salad tossed with mushrooms and avocados, and some toasted garlic bread. A glass of red or rose wine would be delicious too, or serve iced tea. For dessert, some brownies or cookies would complete the meal.
- 1 pound ground beef
- 2 onions, chopped
- 1 red bell pepper, chopped
- 1 (26 ounce) jar spaghetti sauce
- 2 (14-ounce) cans diced tomatoes with garlic, undrained
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1-3 teaspoons paprika, to taste
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup water
- 2-1/2 cups rotini or gemelli pasta
- 1/4 cup chopped flat-leaf parsley, if desired
In a very large skillet, cook the ground beef, onion, bell pepper, and garlic until the meat is browned and the vegetables are tender, stirring to break up the meat. Drain well.
Add the pasta sauce, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water to the skillet with the ground beef and onions and cook for 8 to 10 minutes or until the mixture starts to boil, stirring frequently.
Add the pasta to the skillet and bring the mixture back to a simmer. Simmer the food, uncovered, stirring frequently, until the pasta is tender, about 11 to 16 minutes. Sprinkle everything with fresh parsley, if using, and serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||8 g|