I am not quite sure this qualifies as goulash anymore since I have adjusted Mom’s original recipe so many times to suit our family tastes, but it is our family’s version and so here it is. I normally do make it with elbow macaroni as is traditional but at the kids request I sometimes make it with mini bow ties- they are just fun and yummy.
Cheesy Goulash; Easy Freezer Meal
This recipe makes a very large batch, enough to freeze two 8×8 aluminum cake pans worth or one to freeze and one to eat right away. My kids gobble this up loaded with cheese and tomato sauce, its reminiscent of a Hamburger helper dish but MUCH better tasting and without all the additional additives and preservatives of a prepackaged meal.
1 lb. ground beef
4 cups uncooked pasta
1 can crushed tomatoes
1 ½ cups shredded cheddar cheese
2 cloves garlic, crushed
¼ tsp. Red pepper flakes
½ tsp. Cumin
1 Bay leaf
1 ½ tsp. dried Basil
How to make Cheesy Goulash:
Boil noodles according to package directions-about 8-10 minutes, drain and set aside.
Brown ground beef In a large pan over medium until thoroughly cooked, add crushed tomatoes, garlic, red pepper flakes, cumin, bay leaf and basil. Simmer for 10 minutes.
Stir in shredded cheese and simmer until cheese is completely melted.
Top with sour cream ,additional shredded cheese, or freshly chopped Basil’
Serve and Enjoy!
To reheat from freezer:
I have found the best way to preserve the texture is to pop it in the refrigerator to thaw the night before or morning of, and then place it in the oven preheated to 350° for 15-20 minutes until heated through. (don’t forget to add some fresh shredded cheese to the top)