Goulash American Style My Way

1. 1

   Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.

2. 2

   Cook eleven minutes for well done, drain, don't rinse, set aside.

3. 3

   Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.

4. 4

   Turned up the heat and put in the ground beef, started breaking it up with spatula.

5. 5

   Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.

6. 6

   Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.

7. 7

   When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.

8. 8

   Added the tomato paste, diced tomatoes and water, stirred on low heat.

9. 9

   Add the flavor booster and did a taste test because it's salty, just right.

10. 10

    To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).

11. 11

    Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.

12. 12

    If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.

13. 13

    Can be eaten right away, baked in oven, frozen, or made a day ahead.

14. 14

    Add ground pepper to taste when served.

* Per serving · 4 servings · Values may vary.