Goulash American Style My Way

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/4 lbs ground beef (i got amana angus, can't say it's all that different but didn't have to drain grease off)
• 1/2 medium onion, cut up
• 2 1/2 cups uncooked creamette medium pasta shells
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 teaspoon lawry's seasoned salt
• 1/4 teaspoon schilling seasoned pepper
• 1/2 teaspoon dried parsley
• 1/2 teaspoon worcestershire sauce
• 1/2-3/4 cup grated cheddar cheese
• tomato paste, can of water plus about 1/2 can more

Recipe

• 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 cook eleven minutes for well done, drain, don't rinse, set aside.
• 3 next i browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
• 4 turned up the heat and put in the ground beef, started breaking it up with spatula.
• 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 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 when beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
• 8 added the tomato paste, diced tomatoes and water, stirred on low heat.
• 9 add the flavor booster and did a taste test because it's salty, just right.
• 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 add the seasoned salt, seasoned pepper blend, parsley, worcestershire sauce and cheese.
• 12 if it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
• 13 can be eaten right away, baked in oven, frozen, or made a day ahead.
• 14 add ground pepper to taste when served.