Eat Your Heart Out Paula Dean - Goulash

• 1 lb ground pork or 1 lb ground beef
• 3 -4 shallots, Diced
• 1 large green pepper, Diced
• 2 garlic cloves
• 2 teaspoons garlic salt
• 1 teaspoon pepper
• 1 tablespoon italian seasoning
• 1 tablespoon soy sauce
• 28 ounces stewed tomatoes, Diced
• 15 ounces tomato sauce
• 8 ounces baby portabella mushrooms, Sliced
• 1 cup colby-monterey jack cheese, Shredded
• 1 lb elbow macaroni

1. Cook ground pork (or ground beef) in skillet with onion, green pepper, garlic, garlic salt, black pepper and Italian seasoning.
2. In another skillet cook mushrooms. Set aside when done.
3. Once meat is thoroughly cooked, add soy sauce, stewed tomatoes and tomato sauce. Simmer for 20-25 minutes. Cook down to reduce some of the liquid.
4. Boil macaroni according to package directions, drain very well.
5. Add mushrooms and macaroni. Mix together.
6. Top with cheese and serve.
7. I like to make a big pot of goulash and freeze for a quick dinner during the week. If you do not add the macaroni, this recipe will make 2 quarts and freezes well. Just make 1/2 a box of macaroni for each quart. It is even better when it is reheated. Enjoy!

ground pork, green pepper, garlic, garlic salt, pepper, italian seasoning, soy sauce, tomatoes, tomato sauce, baby portabella mushrooms, colbymonterey, elbow macaroni

Taken from www.food.com/recipe/eat-your-heart-out-paula-dean-goulash-518001 (may not work)