Happy Humpday ya’ll! I don’t know about you but I am SO excited that this week is almost over. We are really busy this upcoming weekend with holiday parties but it makes my heart so happy because it’s so much fun! I don’t know about ya’ll but this time of year has me craving warm and cozy meals. In my mind that means soups and pastas and this goulash is on a weekly rotation in my household. The other day, I read a meme on facebook that said don’t post a life story in a blog post with a recipe, just gimme the recipe so here it is!
-2 pounds ground beef (I used organic BISON)
-2 large yellow onions, chopped
-4 cloves of garlic, chopped
-2 cups of water
-1 cup of beef bone broth
-two 15-ounce cans tomato sauce
-two 15-ounce cans diced tomatoes
-1 tablespoon Italian seasoning
-1 tablespoon oregano
-3 bay leaves
-2 tablespoons Worcestershire sauce
-1/2 teaspoon salt
-1/2 teaspoon garlic powder
-1/2 teaspoon pepper
-2 cups elbow macaroni, uncooked
-1 cup shredded cheddar cheese
1. saute 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 sauce until they are tender, about five 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 20-25 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.
4. Remove from heat, remove the bay leaves. Serve warm and top with shredded cheese.