Slow-Cooked Spicy Goulash
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up this goulash recipe. Even the macaroni is prepared in the slow cooker.
Prep time:
Cook time:
Serves: 8
Calories per serving: 170
Ingredients:
Cook time:
Serves: 8
Calories per serving: 170
1 tablespoon Worcestershire sauce
1 medium green pepper, chopped
1 medium onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 pound lean ground beef (90% lean)
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon dried parsley flakes
2 tablespoons chili powder
1/4 cup red wine vinegar
4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cups water
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups uncooked elbow macaroni
Directions:
In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through.
Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Source: tasteofhome.com
Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.