This is nothing more than an 8 year old’s play on words for a standard family favorite. This is actually “Bobby’s Goulash”, as in – Paula Dean’s son Bobby’s goulash. While recently dining on this dish one night, Emily commented that is was a great dinner for October because perhaps Ghouls eat goulash. And there you have it – a blog-ortunity!In addition to hotdogs and junk food, this “Ghoulash” was a hit at our Halloween Block Party this year! Our thanks to Bobby Dean and his fabulous cooking Mama!
- 2lbs ground beef
- 2 large yellow onions
- 3 cloves garlic, chopped
- 3 cup water
- 2 – 14oz cans diced tomatoes
- 2- 14 oz cans tomato sauce
- 2 cups elbow macaroni, uncooked
- 3 tbsp soy sauce
- 1 tbsp season salt (the original recipe calls for Paula Dean’s seasoning, but I like this version just as well)
- 2 tbsp Italian Seasoning
- 3 bay leaves
Cook ground beef until brown. Drain fat and then add onion and garlic. Cook until onions are tender. Add all of the remaining ingredients (except macaroni) and simmer covered for 20 minutes. Stir in macaroni and cover, cooking for another 25 minutes. Remove from heat and let sit for 30 minutes to allow flavors to blend.
This can be kept warm in a slow cooker if serving over a long period of time.