Okay, guys. I didn’t want to put a cap on the cook time of the recipe but I just had to. You know why? The flavour and taste intensify as it cooks but make sure it doesn’t get burnt. And this isn’t Hungarian style Goulash, it is American Goulash.
Photo Credit: Pipe Drive
Ingredients
500 g macaroni elbow
1 can sweet corn
1 can red kidney beans
680 g minced meat
680 g tomato puree
2 pcs garlic
2 pcs bay leaves
1 pc onion
1 tsp chilli powder
1 tbsp vegetable oil
1 tsp salt
1 tbsp balsamic vinegar
Method
Dice the onions, mince the garlic, and drain and rinse the kidney beans and sweet corn.
Heat the oil in a large saucepan and saute the onions until soft. Add the minced meat and break it into pieces with a spoon.
Saute the onion and minced meat for about 10 minutes until the onion is translucent and the minced meat is browned.
Add the other ingredients and stir well. Cover the saucepan and allow to cook as long as you want. Stir occasionally to keep the bottom from burning.
While the goulash is cooking, cook the macaroni according to package directions.
Serve the goulash over pasta.
Click here to get all the ingredients – https://goo.gl/4FbQHr
