Ingredients: 1½ lbs ground beef1 medium onion, chopped3 cloves garlic, minced2 cups elbow macaroni1 can (28 oz) diced tomatoes1 can (15 oz) tomato sauce2 cups beef broth1 tbsp Worcestershire sauce1 tsp Italian seasoning1 tsp paprika1 tsp salt½ tsp black pepper1 cup shredded cheddar cheese1 green bell pepper, chopped (optional)Method: Brown the ground beef and onion in a large pot over medium-high heat. Drain excess grease.Add garlic and bell pepper. Cook for 2 minutes.Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper.Bring to a boil, then reduce heat and simmer for 10 minutes.Stir in the elbow macaroni. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.Remove from heat and stir in the cheddar cheese.Let sit for 5 minutes before serving.
Old-Fashioned Goulash
