Monday, October 11, 2010

Mom's Skillet Goulash

Although this doesn't look as tasty as you might think, goulash very much is! Goulash always looks like mush and other things I won't mention on here, but it actually doesn't taste all that bad. It's not one of my favorite dishes, but I'll work on tweaking it to perfect the recipe. For now, it's a pretty easy weeknight dinner if you have little time and energy after a long day at work.

Mom's Skillet Goulash
Adapted from: Pillsbury
Serves: 4

8 oz uncooked pasta (rotini or mini shells)
1 lb ground beef
1 cup chopped celery (about 3 stalks)
1 cup chopped onion
2 cans diced tomatoes, undrained (15 oz each)
1 can condensed tomato soup (11 oz)
1 tsp dried basil leaves
salt and pepper, to taste

Cook pasta according to package directions. Meanwhile, in large skillet or dutch oven, cook the beef, celery and onion on medium-high heat until meat is no longer red. Drain and return to skillet. Add the cooked (and drained) pasta and all remaining ingredients. Heat to boiling, then reduce heat to low and simmer 10 minutes, covered. Stir occasionally. Serve warm.

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