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Kicked-Up Goulash

Rated as 4 out of 5 Stars

"This is no elementary school goulash, although it's as easy and a teen-pleaser. I created this recipe with what I had on hand, but the pearl onions and corn kick it up. It's hard to stop eating."
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35 m servings 659
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
  3. Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
  4. Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

Nutrition Facts

Per Serving: 659 calories; 19.8 88 30.2 65 982 Full nutrition

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Read all reviews 5
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It was just great! Would make again. Added a little red pepper flakes. Yum!

Hubby loves these kinds of foods and really liked this one. Wasn't too crazy about the onions but I will make this for him again and leave them out. I used parmesan instead of cheddar just as ...

It was really good. I added garlic powder, onion powder and ground black pepper. The kids loved it.

I used this as a guide. I had left over deer cube steaks and needed to use it up. While reheating meat I added the Italian season and the pearl onions simmered until onions became soft. Then a...

It’s okay. Needs a lot of customization to make it flavorful. I turned it into a chili Mac and it was pretty good.