It's a simple supper that can be made on any spending limit, and Grandma's American Goulash can be delighted in on for all intents and purposes whenever table. Presently this isn't my Grandma's definite formula.

Grandmother's American Goulash is a simple supper thought, that essentially can't be beat. Different occasions alluded to as American Chop Suey, it's somewhat soupy in surface like a bowl brimming with a gooey pasta/sauce half and half.

It's far beyond only a saucy bowl of pasta however. It has profound flavor from an implantation of meat juices, and being moderate stewed with sound leaves. Finish the entire thing off with a mix of cheddar, and it's dinner time enchantment.

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  • 2 lbs ground beef
  • 2 cloves garlic, minced
  • 1 large white onion, diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup extra virgin olive oil
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans diced tomatoes
  • 1 tbsp Italian seasoning
  • 3 bay leaves
  • 2 1/2 cups cavatelli pasta
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • salt & pepper, to taste


  1. Heat a dutch oven over medium high heat, add the ground beef, olive oil, garlic, & onions and stir everything together, breaking the meat up as you go- cooking until the meat is browned and cooked through. Drain, and return the mixture to the pot.
  2. Stir in the water, broth, both tomatoes, Italian seasoning, and bay leaves. Lower the heat, bringing the mixture to a simmer. Cover, and let cook for 20 minutes, stirring occasionally. 
  3. Stir in the pasta, cover, and continue simmering an additional 30 minutes- stirring occasionally, until the pasta's cooked through.
  4. Remove the bay leaves, and salt & pepper, to taste. Stir in the mozzarella cheese until evenly combined.
  5. Serve immediately, scooping into bowls, and topping with the shredded cheddar.

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