Recipe – Old Fashioned Goulash

Spicy Beef Macaroni Skillet

Ingredients:

• 8 oz elbow macaroni (about 2 cups dry)

• 1 lb ground beef

• 1 medium yellow onion, diced

• 1 can (14.5 oz) whole stewed tomatoes (undrained)

• 1 teaspoon garlic salt (adjust to taste)

• ½ teaspoon black pepper (adjust to taste)

• 1 teaspoon chili powder (adjust to taste)

• Hot sauce, optional, to taste

• 1 cup shredded cheddar cheese (or your favorite melting cheese)

• 1 tablespoon vegetable oil or olive oil (optional, for sautéing)

• 

Instructions:

1. Cook the Macaroni:
   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente (firm to the bite), usually about 7-8 minutes. Drain and set aside.

2. Brown the Beef and Onion:
   While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the ground beef and diced onion. Cook, stirring occasionally, until the beef is fully browned and the onion is soft and translucent, about 6-8 minutes.

3. Drain Excess Grease and Season:
   Carefully drain off any excess grease from the skillet. Return the beef and onions to the pan and season with garlic salt, black pepper, chili powder, and hot sauce (if using). Stir well to combine and cook for another 2-3 minutes so the flavors blend.

4. Make the Tomato Sauce:
   In a large bowl, use a potato masher or fork to mash the whole stewed tomatoes (including juice) until broken into smaller pieces. Add the mashed tomatoes to the beef mixture in the skillet. Stir well and let simmer on low for 5-7 minutes to thicken the sauce slightly.

5. Combine Macaroni and Sauce:
   Add the drained macaroni to the skillet and stir everything together. Heat for another 2-3 minutes until hot throughout.

6. Add Cheese and Melt:
   Sprinkle shredded cheddar cheese over the top. Cover the skillet with a lid or aluminum foil and let the cheese melt, about 2-3 minutes.

7. Serve:
   Serve hot, garnished with chopped fresh parsley or green onions if desired.