Ingredients
2 lb lean ground beef
1 lrg onion, chopped
3 cups water
1 can tomato sauce (29-ounce)
2 cans diced tomatoes (15-ounce)
3 cloves garlic, minced
2 tbsp Italian seasoning
3 bay leaves
black pepper
garlic powder
salt
3 cups dried elbow macaroni
1. In a Dutch oven or a large stock pot, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
2. Add the onions to the pot and saute until they are tender about 5 minutes.
3. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, salt, pepper, and garlic powder. Stir well. Place a lid on the pot and allow this to cook for 20-25 minutes.
4. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 10 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 15 minutes more before serving.
paula deen's original recipe calls for soy sauce and a lot of salt but i read a lot of complaints about it being too salty so i just added it to taste. turned out very tasty. then her recipe said to let the pasta simmer in the water for 20 minutes, then let it sit for another 30, but the pasta would have gotten too mushy so i pulled it earlier. (the simmering for 10 min is really cooking the pasta, and then the resting part is just the pasta soaking up the goulash juices, yum)
but it was a success! i'm on a roll....
* http://www.foodnetwork.com/recipes/paula-deen/bobbys-goulash-recipe2/index.html
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