Instructions:
Prepare the Base:
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked.
Add the diced onions and cook for 2-3 minutes until softened.
Drain any excess grease from the pot.
Add Vegetables and Seasonings:
Stir in the diced green bell pepper, salt, pepper, and paprika. Cook for another 2 minutes to release the flavors.
Combine the Ingredients:
Add the elbow macaroni, diced tomatoes (with their juice), tomato sauce, beef broth, water, Worcestershire sauce, and Italian seasoning to the pot.
Mix everything well to ensure the macaroni is submerged in the liquid.
Cook the Goulash:
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and cook for 12-15 minutes, stirring occasionally, until the macaroni is tender.
Add more water during cooking if needed to reach your desired consistency.
Serve:
Taste and adjust seasonings if necessary.
Serve hot and enjoy!
Notes:
- This recipe makes a large batch, perfect for leftovers or sharing with family.
- Feel free to customize with additional vegetables, such as mushrooms or zucchini.
- For extra richness, sprinkle shredded cheese on top before serving.
