- 1 tbsp olive oil
- 1 medium onion
- 1 green bell pepper
- 1 lb. ground beef
- 3 tsp garlic, minced
- 2 15 oz cans tomato sauce
- 2 15 oz cans petite diced tomatoes
- 3 cups beef broth
- 3 tbsp Worcestershire sauce
- 2 tsp salt
- 2 tbsp Italian seasoning
- 3 bay leaves
- 2 cups macaroni noodles, uncooked
- 1 cup cheddar cheese, shredded
- Place oil and meat to a pot. While the meat is cooking, chop your onion and bell pepper.
- Once your meat is no longer cooking, so no pink, drain excess fat.
- When you’ve drained the meat, add your chopped onion, bell pepper, and garlic.
- Stir your pot of ingredients together. Then pour tomatoes sauce, diced tomatoes, beef broth, Worcestershire sauce, salt, Italian seasoning, bay leaves, and noodles (dried).
- Bring to a boil and reduce heat until your noodles are cooked.
- When your noodles are cooked, remove the bay leaves, and add the cheese.
- Mix in your cheese and enjoy!
I ate this a lot growing up. My family usually added more cheese to this recipe, so if you like cheese go ahead and add more. If you are allergic to cheese or don’t like it, then you don’t have to add cheese in at all. I tend to make mine spicier by adding crushed red pepper and getting the diced tomatoes with green chiles. If you think your noodles don’t have enough moisture to cook all the way through, gradually add water. Don’t add a large amount at once cause not only will your noodles be so tender, but they also fall apart, your goulash will be soupy. This meal is great to serve to a large group of people or to meal prep with!