- 6
- Easy
- 15 mins
- 95 mins
- 5 mins
- Budget Friendly
Ingredients
- 1 tablespoon Paula Deen’s House Seasoning
- 3 tablespoons soy sauce
- 3 bay leaves
- 2 tablespoons Italian seasoning
- 2 (15-ounce) cans diced tomatoes
- 2 (15-ounce) cans tomato sauce
- 3 cup water
- 3 cloves garlic, chopped
- 2 large onion, chopped
- 2 lbs lean ground beef
- 1 tablespoon Paula Deen Seasoned Salt
- 2 cups elbow macaroni, uncooked
Preparation
Step 1
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains.
Step 2
Break up the meat while sauteing. Spoon off any grease.
Step 3
Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.
Step 4
Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.
Step 5
Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.
Step 6
Place a lid on the pot and allow this to cook for 15 to 20 minutes.
Step 7
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes.
Step 8
Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.
Step 9
Serve with garlic bread and a salad.
Dr. John Watson: Tell me, when was the last time you had a hedgehog goulash?