(macaroni casserole, hot dish, whatever your family/region calls it)
Documenting the goulash that we took to family picnic and did not have any leftovers. Greatnephew D (6yo) ate 3 servings at lunch, went off to play for awhile, came back for 2 more servings and then asked to take some home for supper.
This is more elaborate than I normally make it, but I had to do it in sections for time constraints. Adding brand names just in case that turns out to have made a difference.
1+1/2 lbs. 90/10 ground beef (from Sam's Club)
1 large sweet (Vidalia) onion, chopped fine
Extra virgin olive oil (generic store brand)
15 oz. can tomato sauce (Hunts)
6 oz. can tomato paste (Contadina)
Worcestershire sauce (Lea & Perrins)
1 lb. macaroni (generic store brand)
Cook the ground beef several days ahead and freeze it.
Move the cooked beef to the refrigerator at least a day ahead to give it time to thaw.
The morning of the picnic, fill the large pasta pot with plenty of water and bring it to boil. (I know the cooking shows always say to add salt to the water, but I always forget.)
Use the LARGE cast iron Dutch oven to cook the sauce.
Chop the onion rather finely and cook it slowly in olive oil.
Add the thawed cooked ground beef and stir well.
Add tomato sauce and tomato paste and stir well.
Add a couple of splooshes of W sauce (between 1 & 2 tablespoons?) and stir well.
Let the sauce simmer, stirring occasionally.
Add the macaroni to the boiling water and cook until done.
Drain the macaroni well and stir it into the sauce.
Transfer the goulash into the crock pot.
Load everything into the car, drive 45 minutes to the picnic site.
Plug in the crock pot and cook on low while putting tablecloths on the tables, setting out the rest of the food, and waiting for everyone else to arrive. (Maybe 45 minutes?)
Let D eat as much as he wants.