One-Pot American Beef Goulash

One-Pot American Beef Goulash: An easy and delicious pasta recipe for the entire family!

Ingredients

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
one (29 ounce) can) tomato sauce
one (28-ounce) can small diced tomatoes
splash of dry red wine
1/4 cup half and half
3 bay leaves
3 tbs soy sauce
1 tsp Kosher salt
2 tbs chopped fresh parsley, plus extra for serving
2 cups elbow macaroni, uncooked
—serve with
Freshly grated Parmesan cheese

Directions

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteeing. Spoon off any grease.

Add the onions and garlic to the pot and saute until they are tender and fragrant, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, red wine, half and half, bay leaves, soy sauce, salt and parsley. Stir well.

Place a lid on the pot and allow this mixture to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, simmer for about 30 minutes.

Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes longer before serving.

~ Marla Meridith

One-Pot American Beef Goulash

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Filipino Chicken Adobo

This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it’s quick to clean up too!

Ingredients

1 head garlic
4 bone-in, skin on chicken thighs
4 drumsticks
1 tbsp vegetable or canola oil
3/4 cup distilled white vinegar
3/4 cup soy sauce (not low sodium)
1 cup water
1 tbsp light or dark brown sugar
5 dried bay leaves
freshly ground black pepper to taste
salt to taste
1 (1lb) bag white rice
garnish with
chopped green onions
freshly chopped cilantro

Directions

Cut entire head of garlic in half through the center “equator” , it’s OK if some bulbs detach. You don’t need those.

Heat the oil in a large Dutch Oven over medium heat. Place the 8 chicken pieces in the pan with the skin side down. Cook for 5 minutes until golden brown, then flip with tongs and cook the other side for about 5 minutes until golden brown. Transfer the chicken to a clean plate.

Add the vinegar, soy sauce, water, sugar, bay leaves and garlic too the pot. Bring to a simmer then turn down to low, stir so the sugar dissolves. Season with pepper.

Return the chicken to the pot skin side up. Cover and cook the chicken carefully and gently. Adjust the heat to maintain barely a simmer. Turning pieces once during cooking time. The dish is done cooking when the chicken is very tender and pulling away from bone. It should not be falling apart. Cook for 35–40 minutes. Season to taste with salt and pepper before serving.

While the chicken is cooking, cook the rice to package directions.

Serve the chicken over the rice and tip with chopped green onion and chopped cilantro. Spoon any extra sauce over the chicken and rice.

~ Marla Meridith

Recipe: One-Pot Filipino Chicken Adobo

Ingredients

Directions

~ Marla Meridith