Ingredients:
- 1 pound (450g) ground beef
- 1 cup diced onions (approximately 1 medium onion)
- 1 cup diced green bell pepper (approximately 1 medium pepper)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon paprika
- 2 cups elbow macaroni (dry)
- 1 (15-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can tomato sauce
- 2 cups beef broth
- 1 cup water (adjust as needed for consistency)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
Instructions:
- Prepare the Base:
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked.
- Add the diced onions and cook for 2-3 minutes until softened.
- Drain any excess grease from the pot.
- Add Vegetables and Seasonings:
- Stir in the diced green bell pepper, salt, pepper, and paprika. Cook for another 2 minutes to release the flavors.
- Combine the Ingredients:
- Add the elbow macaroni, diced tomatoes (with their juice), tomato sauce, beef broth, water, Worcestershire sauce, and Italian seasoning to the pot.
- Mix everything well to ensure the macaroni is submerged in the liquid.
- Cook the Goulash:
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and cook for 12-15 minutes, stirring occasionally, until the macaroni is tender.
- Add more water during cooking if needed to reach your desired consistency.
- Serve:
- Taste and adjust seasonings if necessary.
- Serve hot and enjoy!
Notes:
- This recipe makes a large batch, perfect for leftovers or sharing with family.
- Feel free to customize with additional vegetables, such as mushrooms or zucchini.
- For extra richness, sprinkle shredded cheese on top before serving.