American Goulash


Mark found this recipe on Betty Crocker’s website.  He has found a lot of recipes on there.  They have some good stuff and most of it is inexpensive and easy to make.

This one was fantastic!  See a couple of notes at the bottom.


1 lb lean (at least 80%) ground beef
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 1/2 cups (from 32-oz carton) Progresso™ beef flavored broth
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 tablespoon Italian seasoning
1 teaspoon paprika
1/4 teaspoon black pepper
1 cup uncooked elbow macaroni
3 oz cream cheese, cubed
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup flavored croutons, coarsely crushed


Heat 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.
Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.


To make this a quicker meal, you could boil the macaroni noodles while you are cooking the sauce and then dump them in towards the end of the cooking time of the sauce.  You could cut almost 20 minutes off of the time.

Mark suggested some crushed red pepper in the recipe.  He sprinkled some on his and really liked it.


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