Easy Goulash
A churched up version of one of my favorite childhood meals!
My mom made goulash a lot when I was a kid. It was one of those cost effective quick dishes that were filling. She would make hers with elbow mac, tomato soup, and ground beef, which is why I think of this version as a churched up goulash. There is more substance to this recipe with onion and green bell pepper. Plus you get great flavor from beef broth and Worcestershire sauce. And there is cheese, which is always a plus!
What you need:
1 Tbsp. olive oil
1 medium onion, diced
1 green bell pepper, diced
2 lb. ground beef
3 tsp. minced garlic cloves
2 cans (15 oz. each) tomato sauce
2 cans (15 oz. each) petite diced tomatoes
3 cups low sodium beef broth
3 Tbsp. Worcestershire sauce
2 tsp. seasoned salt
2 Tbsp. Italian seasoning
3 bay leaves
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese
Directions
In a large, deep pot, heat olive oil over medium-high heat.
Add onion, bell pepper, and ground beef. Cook and crumble until beef is no longer pink. Drain excess fat, if needed.
Add garlic and cook until fragrant, while stirring, about 30 seconds.
Add tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves, and elbow macaroni.
Stir and then bring to a boil. Reduce heat to keep a slow boil going and stir occasionally until pasta is cooked, about 20 minutes.
Remove bay leaves and stir in cheddar cheese.
Recipe from I Wash, You Dry