Skillet Goulash
Yield
4 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| ½ | cup |
onions
chopped |
|
| 1 | can |
tomatoes
(16 ounces) |
*
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
water
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
basil
|
*
|
| ⅛ | teaspoon |
marjoram
|
*
|
| 1 ½ | cups |
noodles
fine, uncooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 118 | ml |
onions
chopped |
|
| 1 | can |
tomatoes
(16 ounces) |
*
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
water
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
basil
|
*
|
| 0.6 | ml |
marjoram
|
*
|
| 355 | ml |
noodles
fine, uncooked |
|
Directions
Cook and stir the meat and the onion in a large skillet until the meat is brown.
Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot.
