°1/2 pound pasta
°1 1/2 pounds ground beef
°1 large onion, garlic salt, pepper, hot pepper powder, hot sauce to taste
°2 (14.5 oz) cans stewed whole tomatoes, undrained
°2 tablespoons ketchup
°Tomato juice as needed
*How to make old fashioned goulash
Cook pasta until soft as directed on package. While cooking, brown the ground beef and onions together in a very large skillet or in a Dutch oven.
Strain also season with spices as desired. In bowl, mashing tomatoes with potato masher and adding to the beef with ketchup. Draining pasta and add to meat mixture, stir well. Taste & add additional seasonings as need.
I didn’t need to add any tomato juice to my tomato juice, but if you like your juice a lot you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I also recommend, since pasta tends to absorb all the juice over time.