Ingredients:
1 lb ground beef or turkey
1 large onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes (or substitute fresh tomatoes if you prefer)
1 can (15 oz) tomato sauce
2 cups beef broth (or water, if you prefer a milder taste)
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp Italian seasoning (oregano and basil)
Salt and pepper to taste
2 cups elbow macaroni, uncooked
Optional: shredded cheddar cheese, for serving
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the diced onion, bell pepper, and garlic to the pot. Sauté until the vegetables are softened, about 3-4 minutes.
3. Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, and Italian seasoning. Season with salt and pepper.
4. Bring the mixture to a boil, then add the uncooked macaroni. Stir well to combine.
5. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the macaroni is tender and has absorbed most of the liquid.
6. Give it a good stir, taste, and adjust seasonings if needed.
7. Serve hot, optionally topped with shredded cheddar cheese.
This comforting goulash is great for leftover
s too, so feel free to pack it for lunch the next day!
