On the menu tonight: one-pan slop

[Anonymous No.12207978]

my mother called this goulash but i dont think it is technically goulash
it's not really one-pan because you have to do the pasta
but it's just slop and yes i did use the knorr beef cube

diced tomatoes, a couple ounces of tomato paste, a shitload of garlic and onion, 80/20 beef and i don't drain it, pepper flakes, scallion at the end. the key is to super undercook the pasta and turn up the pan before you finish it because it's going to drop the heat a lot in the pan. super hot and you almost fry the pasta

Any tips on how to make big-time slop better? Maybe i use pork or veal with the beef?

[Anonymous No.12207981]

the thing about this is the leftovers are way better the next day