Macaroni Beef Goulash
Ground beef, elbow macaroni, and stewed tomatoes simmered with chili powder and hot sauce into a comforting pasta dinner.
Equipment
- Large pot
- Wooden spoon
- Colander
- Instant read thermometer
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 24 oz ground beef
- 1 medium onion diced
- 1 tsp garlic salt
- ½ tsp black pepper
- 1 tsp chili powder
- ½ tsp hot sauce
- 29 oz stewed tomatoes two 14.5 ounce cans
- 2 tbsp ketchup
- ½ cup tomato juice plus more as needed
Instructions
Cooking
- Pasta. Boil the macaroni until just tender and drain.
- Brown. Brown the beef and onion and drain extra fat.
- Season. Stir in the garlic salt, pepper, chili powder, and hot sauce.
- Simmer. Add the tomatoes, ketchup, and juice and simmer fifteen minutes.
- Combine. Fold in the macaroni and simmer five minutes more.
Notes
Substitutions: Ground turkey replaces beef, and small shells replace macaroni.
Tips: Undercook the pasta slightly and add juice when reheating.
Storage: Four days refrigerated or three months frozen.
Nutrition is calculated for one serving.