★Ingredients
2 pounds ground beef
1 large onion, chopped
3 cloves garlic, minced
1 (15-ounce) can tomato sauce
2 (14.5-ounce) cans diced tomatoes, undrained
2 cups water
1 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup elbow macaroni, uncooked
1 cup shredded cheddar cheese (optional)
★Instructions
- Cook the Beef: In a large skillet or Dutch oven, cook the ground beef over medium-high heat until it is no longer pink. Break it into crumbles as it cooks. Drain any excess fat.
- Add Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is tender, about 5 minutes.
- Add Liquids and Seasonings: Stir in the water, tomato sauce, diced tomatoes (with their juices), Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Bring to a boil.
- Cook the Pasta: Add the uncooked elbow macaroni to the skillet. Reduce the heat to medium-low and cover. Simmer for 15-20 minutes, stirring occasionally, until the pasta is tender.
- Finish: If desired, stir in the shredded cheddar cheese until melted and well combined.
- Serve: Serve hot and enjoy your old fashioned goulash!
Enjoy!