Hungarian Goulash

Hungarian Goulash

This skillet dinner is an old family recipe that I believe is neither Hungarian nor goulash, but it’s the best in comfort food. Because it’s all made stove top, it’s great for a hearty summer meal.

 

2 cups or 8 ounces pasta (macaroni, penne, risotto)

1 pound ground beef

1 onion, chopped

1 garlic clove, minced

1 – 14ounce can diced tomatoes

1 teaspoon sugar

1 ½ teaspoons chili powder

1 teaspoon salt

Ground pepper to taste

In a large skillet or soup pot, brown the beef.  Add the chopped onion and garlic.  Drain any excess fat.  Add the tomatoes, sugar, chili powder, salt and pepper and stir together.  Simmer the meat sauce for 45 minutes.  Cook the pasta to al dente and add to the meat sauce.  Serve warm.  Serves 6.