Paula Deen’s Goulash

***I am not sure where I found this recipe but I made it last night and it was good! I will admit that I usually have some issues with Paula’s recipes, either a measurement is not right or there is a direction left out, so I will tell you what I changed or did in the cook’s notes at the bottom of the recipe.***

Ingredients:

2 lbs lean ground beef

2 medium yellow onions, chopped

3 cloves garlic chopped

3 cups water

2 (15 oz) cans tomato sauce

2 (15 oz) cans diced tomatoes

2 tablespoons Italian seasoning

3 bay leaves

3 TBS soy sauce

1 TBS Paula Deen’s House Seasoning

1 TBS salt

2 cups elbow macaroni. uncooked

Directions:

In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.

Add onion and garlic, sauté until transparent.

Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes.

Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.

 

***Cook’s Notes: First of all, I did not use the onion because I am allergic to it. Secondly, I did not use her house seasoning, that is way too salty for me, but I did add 3 large pinches of my own season salt instead. With all the liquid in the recipe, you will need to let it simmer until some of the liquid cooks out unless you like your goulash soupy. I did eat it like that last night and it was not bad, it was like a hamburger soup, but I left it on the heat, at medium low for about 10-15 minutes while we were eating and the liquid cooked out and it was more like goulash. There is not a step for this in the recipe that I have, so I changed it. I use the season salt recipe that you can find here. It is the best one I have found personally.**

Oh-So-Easy London Broil

*** This is not my own recipe I got it from Living Well Spending Less, when I made this the other night it was my first time cooking London Broil and oh man, it came out so perfect!! ***

Ingredients:

2 pounds London Broil or flank steak

seasoned salt

pepper

1/2 large sweet onion

2 cloves of garlic

3/4 cup red wine

1/3 cup ketchup

1/4 cup soy sauce

2 TBS Worcestershire Sauce

3 TBS brown sugar

1/2 tsp. dried thyme

Directions:

Sprinkle beef with salt and pepper and rub into meat

Poke holes in meat with sharp fork to allow marinade to sink in. You can also use a tenderizer if you have it

Chop onion and garlic

Whisk together onion, garlic, red wine, ketchup, soy sauce, Worcestershire sauce, brown sugar and thyme until well blended

Thaw meat (if frozen) Turn on broiler with broiler pan inside. Preheat pan for 10 minutes. Place meat on broiler pan and return to oven on top rack, about 4” from heat. Depending on the thickness of your meat, broil approximately 5-6 minutes per side, watching closely. Err on the side of undercooked because you can always put it back in for a minute or so more

Let cooked meat rest for 8 minutes, then cut into thin slices with a sharp knife.

Cook’s Notes: I did not use the marinade in this recipe. I used one from Paula Deen that I love. The timing on this is perfect for medium-rare.. I did 6 minutes per side and it was perfect for me. M likes his a bit more done than I do, so I did about 7-8 minutes per side for his. It must have been good, he ate the whole piece of meat the first night!! I will use this cooking method when I do London Broil from here on out, it is simple and easy. I did marinate my meat all day in the fridge and I took it out to come to room temperature about 30 minutes before I cooked it. The important part of this recipe is to preheat your pan!!