Yield: 10 Servings
This recipe has always been a part of my family since before I was even born! This was passed on to me by my grandmother. Now, I get to share it with you as well. How awesome is that? Well, I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Also, make sure not to overcook the pasta. You don’t want a mushy goulash. Have a beautiful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
4 cloves garlic, chopped
2 lbs. lean ground beef
2 c water
1 c beef broth
2 large yellow onions, chopped
Two 15 oz. cans of diced tomatoes
1 tbsp Italian seasoning
1 tbsp oregano
Two 15 oz. cans of tomato sauce
3 bay leaves
1 c shredded cheddar cheese
½ tsp garlic powder
2 c elbow macaroni, uncooked
2 tbsp Worcestershire sauce
½ tsp salt
½ tsp pepper
Directions:
Place a Dutch oven on the stove and turn the heat to medium-high.
Add the ground beef, then cook until crumbly and brown. Discard any excess grease.
Add onions and sauté until translucent,
Add garlic and sauté until aromatic.
Add the bay leaves, Worcestershire sauce, seasonings, and beef broth. Stir until well mixed.
Cover with a lid and cook for about 25 minutes.
Add in the elbow macaroni and stir until well mixed. Cover and simmer for another 5 minutes or until al dente.
Remove the pot from the stove, then discard the bay leaves.
Top each serving with a generous amount of shredded cheddar cheese.
Serve and enjoy!
[penci_recipe]