Ingredients
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups elbow macaroni, uncooked
2 cups water
1 cup shredded cheddar cheese (optional)
Directions
1. In a large skillet or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes.
3. Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer.
4. Add the elbow macaroni and water to the skillet. Stir well to combine.
5. Cover and let simmer on low heat for about 15-20 minutes, or until the macaroni is tender and most of the liquid is absorbed.
6. If using, sprinkle the shredded cheddar cheese over the top and let it melt before serving.
Variations & Tips
For a veggie-packed version, add chopped bell peppers or zucchini when you cook the onions. If you have picky eaters, you can use ground turkey instead of beef for a lighter option. For a bit of spice, add a pinch of red pepper flakes or a dash of hot sauce. You can also top the goulash with a dollop of sour cream or a sprinkle of fresh parsley for extra flavor.