Chris and Madison love when I make my American Goulash. It is not Hannah’s favorite but she likes it, She had it for the first time for dinner on Thursday night. I prefer it with a bit of cheddar cheese sprinkled in and a side of saltine crackers. We make it at home in the winter, also while out camping in the early spring and late fall. I hope you enjoy this as much as we do.
(In my 8-quart Elite Pressure cooker)
Ingredients you will need:
2lbs of Ground Chuck
1 onion chopped
1 tbsp of Minced Garlic
2 – 14.5oz cans of diced tomatoes
1 – 15 oz can of tomato sauce
4 cups of water
2 Bay leafs
1 tsp of seasoned salt
2 tsp of dried Oregano
2tsp of dried basil
4 tsp of soy sauce
1 16oz package of elbow macaroni noodles
Shredded Cheddar Cheese (optional)
Saltine Crackers (optional)
Using your pressure cookers browning mode brown your 2lbs of ground chuck. ( Do not drain any grease.)
Once the meat has brown add tomato sauce and diced tomatoes to the top of the hamburger. ( I prefer Hunts brand for the sauce and tomatoes)
Add 1 tablespoon of Minced Garlic.
Added your chopped onion.
Add 16oz of elbow macaroni pasta.
Add 4 cups of water And 3 tsp of soy sauce.
Grind your dried spices before adding your combined Oregano and basil.
Add 2 Bay Leaves
Add 1 tsp of seasoned salt. (I prefer Landry’s)
Mix your ingredients.
Set Pressure Cooker to soup mode and cook under pressure for 6 minutes.
Make certain your pressure release value is set to airtight.
Once the pressure cook time has elapsed, use the Quick Release method to release the pressure.
Serve with a sprinkle of cheddar cheese and a side of saltine crackers. Enjoy and Happy Camping!!