Growing up I always liked having goulash. I’m guessing we had it as a regular staple because noodles and tomatoes were cheap. Goulash usually looks like a bunch of leftovers put into a pot with tomatoes and I am guessing that’s probably similar to the roots of its creation. With my family, sometimes the meat in our goulash was SPAM, which wasn’t a big deal and more of a treat. I read somewhere on the Internet, so you know it is true, that children have more taste buds than adults, so it makes you wonder why SPAM and bologna tasted great when I was a kid, but not so much now that I’m an adult.
Anyway, back to the goulash. My memory of goulash was that there was elbow noodles, tomatoes, a meat and plenty of seasoned salt. That is were I’m heading toward, because we had some vine ripe tomatoes that needed to be eaten. There were also a couple of cans of tomato paste, probably bought instead of sauce for some other recipe. We also had left over penne noodles, so I threw those in to the pot as well. The final outcome doesn’t have the power seasoned salt taste I remember, but you can always add that when you have it on your plate. The next time I make this, I might increase the cajun spice amount and add a little more water.
On a side note; McCormick Grill Mates Molasses Bacon Seasoning smells absolutely wonderful when cooking. I could just cook beef all day long using that spice and not even care about eating it. It smells that great.
Ingredients
- 1 cup water
- 3 – 8oz cans Del Monte tomato sauce
- 2 – 6oz cans Del Monte tomato paste
- 1 – 14 1/2 oz can Del Monte Garlic diced tomatoes
- 1/2 cup chopped onions
- 4 vine tomatoes, cut into cubes
- 3 tsp Lawry’s seasoned salt
- 1/2 tsp McCormick Perfect Pinch Cajun Seasoning
- 1/4 tsp black pepper
- 1/2 box elbow noodles
- 1/4 box Creamette Penne Rigate Noodles
- 2 – 8 3/40z cans Del Monte Whole Kernal Corn
- 2 pounds ground beef
- McCormick Grill Mates Molasses Bacon
- French’s Worcestershire Sauce
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Instructions
I cooked the pasta first, but you could cook the beef first or at the same time, if you have the pots and the room. Cook pasta in salted or buttered water to prevent sticking. Drain pasta and put to the side. Brown ground beef with healthy sprinkling of Worcestershire sauce. When beef is starting to brown and is separated, sprinkle desire amount of molasses bacon seasoning and cover to finish cooking. Drain grease and set to the side. Stir corn, tomato sauce, paste, seasoned salt, black pepper, cajun seasoning and 1 cup of water in large pot and bring to a boil. Stir as it is cooking as to prevent burning. When sauce is beginning to boil add noodles and stir in together. After noodles are mixed, add meat to mixture. Add can of diced tomato (or just add another cup or so of water) . Cube vine ripe tomatoes and stir into mixture. Chop up onion and stir into mixture. Add more seasoned salt as desired. Cover and let simmer for 10 minutes. Stir occasionally to prevent burning.
