Ingredients
- 2 pounds lean ground beef
- 16 ounces elbow macaroni
- 1 onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 28 ounces can tomato sauce
- 15 ounce can diced tomatoes with Italian seasonings
- 1 tbsp worcestershire sauce
- 1 1/2 cups beef broth
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 pepper
- 1 tsp dried parsley
- 2 cups cheddar cheese shredded
Method
- Cook the ground beef in a large pot over medium high heat. When the beef is half cooked add in the diced onion, garlic and pepper. Continue cooking until the beef is no longer pink, about 10 minutes. (Drain if necessary)
- Add in the Worcestershire sauce, all seasonings, tomato paste, tomato sauce, beef broth and diced tomatoes. Turn the heat to high, bring to a boil and stir.
- When boiling, pour in the macaroni and lower to medium heat while continuing to simmer. Push the macaroni into the liquid.
- Cover and cook 15 minutes, or until the macaroni is tender. Stir every 5 minutes.
- Sprinkle in the cheddar cheese and stir until the cheese is melted and serve.
Nutrition
Notes
- Refrigerate leftovers up to 3 days.
- To freeze: Prepare the goulash up until the step for adding the macaroni. Completely cool and then freeze the meat tomato mixture. When you're ready to cook it, thaw the meat, heat to simmering and add the macaroni. Finish cooking according to the directions.
- Use ground chicken or turkey instead of beef
- The cheese is optional, leave it out if you prefer. Substitute shredded colby cheese. parmesan, pepper jack or mozzarella