Scott's Recipe

Beef Goulash

Category: Beef

2 lbs lean ground beef
1 large yellow onion, chopped
4 cloves garlic, chopped
1 1/2 cups water
1 1/2 cups beef broth
2 (15oz) cans tomato sauce
2 (15oz) 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 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese


1. In a Dutch oven, sauté the ground beef over medium-high heat, until no pink remains. Break up meat while sautéing; spoon off any grease.
2. Add the onions to the pot and sauté 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.
3. 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!
4. Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.