Old style Goulash

 

One such hearty favorite is both simple and adaptable. I prepare a variation with leftover chili beans and elbow macaroni, as well as canned or frozen corn. Whether you use cheese or not. Everything works.



2 lbs ground beef

3 tsp minced garlic

1 large yellow onion, diced.

2 1/2 cups water

1/2 cup beef

1/3 cup olive oil

2 cans tomato sauce (15 ounces)

2 cans diced tomatoes (15 ounces)

1 Tbsp Italian seasoning

1 Tbsp adobo or chili seasoning

3 bay leaves

1 Tbsp seasoned salt

1/2 tsp black pepper

2 cups elbow macaroni, uncooked

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese



Brown the ground beef in a large pan over medium-high heat.

Cook until the onions are softened, then add the garlic and olive oil.

Add the water and broth, tomato sauce, chopped tomatoes, Italian seasoning, bay leaves, seasoned salt, pepper, and adobo or chili spice, and season to taste. Combine thoroughly.

Cook for about 20 minutes on low, stirring periodically.

Stir in the uncooked elbow macaroni until everything is incorporated. Allow boiling for another 20 minutes, covered.

Discard the bay leaves after the macaroni is done.

Remove the skillet and stir in the cheddar cheese until incorporated.

Just before serving, sprinkle with mozzarella.