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Author Notes: This recipe is adapted from The Shrinking Kitchen One Pan Goulash. This is a perfect recipe for those evenings when no one feels like cooking, but everyone still wants to eat. —Annaperenna
Serves 6 (or 4 college students)
- 1 pound ground beef
- 1 chopped onion
- 1 teaspoon minced garlic
- 1 zucchini, grated
- 1 small can sliced black olives
- 2 tablespoons Italian herb blend (I like Penzey's Tuscan Sunset)
- 1 can diced tomatoes, with juice
- 4 tablespoons tomato paste
- 2 cups beef broth
- 1 cup water
- 8 ounces dry elbow noodles
- 1/2 cup parmesan cheese
- Heat a large skillet over medium-high heat and saute the ground beef and onion until the beef is almost cooked through.
- Add the garlic and cook another minute or so, until the garlic is nice and fragrant.
- Add the zucchini and black olives until the zucchini starts to soften and blends in so that none of your children (or room mates) will know that they are eating zucchini.
- Add herbs, tomatoes, tomato paste, broth and water and blend it all together.
- Add the elbow noodles and bring to a boil. Reduce the heat and simmer, stirring often, until the noodles are cooked to your liking and the dish isn't too soupy.
- sprinkle the grated parmesan in while you stir so that it doesn't get all clumpy and just stick to the spoon.