” This is the easy recipe for making a classic goulash. The stew includes browned ground beef, onion, garlic, tomato sauce, and elbow macaroni. It’s a family- and crowd-pleasing dish that makes good leftovers. ”
Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Cook’s Note: For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.
Partner Tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 386 calories; 14.6 g fat; 34.1 g carbohydrates; 28.2 g protein; 74 mg cholesterol; 1466 mg sodium.