My husband had this dish waiting for me when I came home from Richmond this weekend. He is a great cook (seriously - I wish I could cook as good as he does)! This is not your typical goulash or at least not how I remember goulash growing up. I remember (not fondly) it being made with stew meat and a dark, dark gravy over boiled potatoes. Not fun...I didn't like that type of goulash then and will not even go near it now. So when my husband said he was making goulash, my childhood goulash came to mind. I have never even made it - that is now much I can't stand it!!!! Imagine my surprise when I saw this gorgeous dish! Not only does it look good and not like your average goulash, it tastes terrific. Even our youngest son liked it! It also makes whole lot. My husband had served this with cheese and sour cream on the side but I don't think it needs that. Not at all. I just enjoyed a plain bowl of this. Bread and salad on the side would be good but that is all it really needs. Try this for something different, simple and very, very tasty. Of course the recipe comes from Bobby, Paula Deen's son and my husband is a huge Paula Deen fan (I think I've mentioned this several times now)!
2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29 ounce) can tomato sauce
2 (15 ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning (this will taste stronger on day 1, milder the next day)
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.