January 16, 2007


I'm hesitant to admit that my favorite kind of Goulash comes in a single serving tray and is microwaved. I know! Isn't that terrible? The Stouffer's brand. There is something about it that hits just the right spot.

Even as leftovers, the celery wasn't mushy. I love that!

Skillet Goulash
Makes 6 Servings (1 1/2 cups each)

8 oz. uncooked elbow macaroni
1 1/2 lbs lean ground beef
1 cup chopped celery
1 chopped medium onion
2 cans (14.5 oz each) diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup
1 Tbsp. vinegar
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper

1. Cook and drain pasta as directed on package.

2. Meanwhile, in a 12-inch nonstick skillet or Dutch oven, cook ground beef, celery and onions over medium-high heat, 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

3. Stir in cooked pasta, and all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered for 10 minutes, stirring occasionally.

Adapted from a recipe by Pillsbury