Goulash

Here is the Goulash that I made the other night for dinner.  I kept forgetting to post the pictures and the recipe on my blog.  My husband and I both love this meal, but for future references, I am going to make this and serve it the next day.  We both didn't really care for how soupy it looked, but eating them the next day worked great as the pasta absorbed all the juice.  It is really good and a hearty meal.  I would most definitely make this during the winter and not in the summer though.  Here's the recipe!

Classic Goulash

2 lbs. lean ground beef (I used lean ground turkey)
2 large yellow onions, chopped
3 cloves of garlic, chopped
3 cups water
2 (15 oz.) cans tomato sauce
2 (14.5 oz.) cans diced tomatoes (I omitted this out)
3 tbs. soy sauce
2 tbs. dried Italian herb seasoning
3 bay leaves
1 tbs. seasoned salt, or to taste
2 cups uncooked elbow macaroni

In a laarge Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about ten minutes.  Skim off the excess fat, and stir in the onions and garlic.  Cook and stir the meat mixture until the onions are translucent, about ten more minutes.  Stir in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat.  Reduce the heat to low, cover, and simmer for twenty more minutes, stirring occasionally.  Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about twenty five more minutes, stirring occasionally.  Remove from heat, discard bay leaves, and serve.

Enjoy!