Goulash

Recipe Found HERE

1 large onion diced (or substitute onion powder)

2 cloves garlic 

1 lb ground beef 

6 oz tomato paste 

1 tsp salt 

1 ½ tsp paprika 

1 tsp dried basil 

1 tsp dried oregano 

½ tsp black pepper 

1 15-oz can tomato sauce 

1 28-oz can diced tomatoes 

2 cups beef stock 

2 cups tomato juice 

1 lb macaroni (dry, uncooked)

6 oz shredded cheddar cheese or parmesan cheese

In a large oven-safe 12-inch skillet, heat 1 tbsp of neutral oil over medium heat. Add the diced onion, garlic, and ground beef. Break the beef into small bite-size pieces and cook until the beef is browned and the onion has softened, 8-10 minutes. 

Once the beef is cooked, add the tomato paste. Stir and cook the tomato paste until it is worked into the beef and is darker in color, 6-8 minutes.

Add the salt, black pepper, dried basil, dried oregano, and paprika. Stir the spices and herbs in and add the tomato juice, tomato sauce, beef stock, and diced tomatoes with their liquid. Pour in the dried macaroni and stir to combine. 

Bring to a boil, cover, and reduce to a low simmer. Simmer until the pasta is cooked, 20-30 minutes. Simmering instead of boiling in water will take the pasta longer to cook than the box instructions indicate. While cooking, stir every few minutes to ensure the pasta cooks evenly. 

Once the pasta is cooked, remove it from the heat. 

I like to leave it done at this point on the stovetop and offer cheddar or parmesan cheese for topping it.