YOU'LL NEED: 2 pounds lean ground beef 2 large yellow onions, chopped 4 cloves garlic, chopped 2 cups water 1 cup beef broth Two 15-oun...
YOU'LL NEED:
2 pounds lean ground beef
2 large yellow onions, chopped
4 cloves garlic, chopped
2 cups water
1 cup beef broth
Two 15-ounce cans tomato sauce
Two 15-ounce cans diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon oregano
3 bay leaves
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese
HOW TO MAKE IT:
In a Dutch oven, saute the ground beef over medium-high heat, until
no pink remains. Break up meat while sauteing; spoon off any grease.
Add the onions to the pot and saute until they are tender about 5
minutes. Add 2 cups water and one cup beef broth, along with the
tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and
seasonings. Stir well. Place a lid on the pot and allow this to cook for
20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot and simmer
until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more
when you remove from heat. IMPORTANT: be careful not to cook your
pasta too long, mushy goulash is not good!
Remove from heat, remove the bay leaves. Serve warm and top with
shredded cheddar cheese.
