Ingredients:
1 1/2-2 lbs ground chuck or 1 1/2-2 lbs ground beef
1 (16 ounce) boxes medium shell noodles
2 (10 3/4 ounce) cans of campbell tomato soup
3 -4 ounces water
1/2 tablespoon basil
1/2 tablespoon oregano
1/2 tablespoon parsley
1 teaspoon pepper
1/2 tablespoon garlic salt or 1/2 tablespoon garlic powder
1/2 tablespoon onion salt or 1/2 tablespoon onion powder
1/2 teaspoon meat tenderizer ( I use Lawry’s seasoning)
3/4 cup ketchup ( I always use Heinz)
1 cup parmesan cheese (optional)
Directions:
Boil noodles according to box directions in a large pot.
In a medium sized pan cook the ground chuck or beef on high until brown.
Put on medium heat, in a medium size pot add tomato soup, water and stir until soup is mixed well.
Then add all seasonings and ketchup.
Stir sauce frequently.
When ground chuck or beef is cooked and brown, add to sauce.
Continue stirring frequently.
Let the sauce boil on medium-low until the noodles are cooked.
Strain the noodles (rinse if desired) and then pour them back into the pot you cooked them inches Slowly pour the sauce over the noodles and stir.
Let cool for 5 minutes then serve.
If desired use parmesan cheese to top goulash.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.