Yield: 10 servings
A crowd-pleaser Old fashioned Goulash. Gooey, mouthwatering, and super satisfying! A full meal in one that guarantees you a filling and scrumptious dinner. This will be an excellent addition to your weekly menu, the kids will surely love this, and the adults will crave for it over and over again!
A real warm and comforting meal to serve to your loved ones. With melty cheese on top, you will never get tired of eating this. This is to keep and must-have!
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Ingredients
2 lbs lean ground beef
2 large yellow onions, chopped
4 cloves garlic, chopped
2 c water
1 c beef broth
2 15-oz cans tomato sauce
2 15-oz cans diced tomatoes
1 tbsp Italian seasoning
1 tbsp oregano
3 bay leaves
2 tbsp Worcestershire sauce
½ tsp salt
½ tsp garlic powder
½ tsp pepper
2 c elbow macaroni, uncooked
1 c shredded cheddar cheese
How to make Old Fashioned Goulash
Step 1: Saute the ground beef in a Dutch oven over medium-high heat until no longer pink. While sauteing, break up the meat and remove any excess grease.
Step 2: Add in and saute the onions for about 5 minutes or until tender.
Step 3: Pour in 2 cups of water and a cup of beef broth followed by the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Mix well and cover with a lid. Cook for another 20 to 25 minutes.
Step 4: Remove the lid and add in the elbow macaroni and stir well. Cover the pot and continue to simmer for about 4 to 5 minutes or until al dente. Remember not to cook the pasta for too long or it’ll be mushy.
Step 5: Take the pot out of the heat and remove the bay leaves.
Step 6: Before serving, top with shredded cheddar cheese. Enjoy!
Ingredients
- 2 lbs lean ground beef
- 2 large yellow onions, chopped
- 4 cloves garlic, chopped
- 2 c water
- 1 c beef broth
- 2 15-oz cans tomato sauce
- 2 15-oz cans diced tomatoes
- 1 tbsp Italian seasoning
- 1 tbsp oregano
- 3 bay leaves
- 2 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp pepper
- 2 c elbow macaroni, uncooked
- 1 c shredded cheddar cheese
Instructions
Step 1: Saute the ground beef in a Dutch oven over medium-high heat until no longer pink. While sauteing, break up the meat and remove any excess grease.
Step 2: Add in and saute the onions for about 5 minutes or until tender.
Step 3: Pour in 2 cups of water and a cup of beef broth followed by the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Mix well and cover with a lid. Cook for another 20 to 25 minutes.
Step 4: Remove the lid and add in the elbow macaroni and stir well. Cover the pot and continue to simmer for about 4 to 5 minutes or until al dente. Remember not to cook the pasta for too long or it’ll be mushy.
Step 5: Take the pot out of the heat and remove the bay leaves.
Step 6: Before serving, top with shredded cheddar cheese. Enjoy!
