Recipe for Grandma's Old Fashioned Goulash

Yield:x Servings

This recipe has ever been a part of my family since I was a niggling kid. I retrieve my aunt used to make this all the fourth dimension. I was always a keen observer of her skills. I am so grateful to her for education me this family recipe. At present, I get to share it with you every bit well. How awesome is that? Here you lot become, friends! I have listed all the ingredients and directions so all you have to exercise is to follow them step by step and yous are good to go! Accept the most wonderful 24-hour interval, friends, and I hope you are all well today. Don't forget to share this with your loved ones besides. Enjoy!

Ingredients:

ii pounds lean footing beefiness

two large yellow onions, chopped

4 cloves garlic, chopped

2 c water

1 c beefiness broth

Two 15-ounce cans of tomato sauce

Two fifteen-ounce cans of diced tomatoes

1 tbsp Italian seasoning

ane tbsp oregano

3 bay leaves

two tbsp Worcestershire sauce

½ tsp salt

½ tsp garlic pulverization

½ tsp pepper

ii c elbow macaroni, uncooked

ane c shredded cheddar cheese

Directions:

Place a Dutch oven on the stove and plough the heat to medium-high.

Add the ground beef, then cook until crumbly and dark-brown. Discard any backlog grease.

Add the onions and sauté until translucent.

Add 1 cup of beef broth, two cups of water, tomatoes, love apple juice, bay leaves, garlic, seasonings, and Worcestershire sauce. Stir until well mixed.

Cover the pot and melt for nearly 25 minutes.

Add together the elbow macaroni and stir until well mixed. Cover once more and cook the pasta for about 5 minutes or until firm to bite.

Remove from the estrus and discard the bay leaves.

Sprinkle a generous amount of shredded cheddar cheese on top.

Serve and enjoy!

Ingredients

2 pounds lean ground beef
two big yellow onions, chopped
4 cloves garlic, chopped
ii c water
1 c beef broth
Two xv-ounce cans of tomato sauce
Two 15-ounce cans of diced tomatoes
1 tbsp Italian seasoning
i tbsp oregano
3 bay leaves
2 tbsp Worcestershire sauce
½ tsp salt
½ tsp garlic powder
½ tsp pepper
two c elbow macaroni, uncooked
1 c shredded cheddar cheese

Instructions

Identify a Dutch oven on the stove and plow the heat to medium-high.

Add the ground beef, and then cook until crumbly and brown. Discard any excess grease.

Add the onions and sauté until translucent.

Add 1 cup of beef goop, ii cups of water, tomatoes, tomato plant juice, bay leaves, garlic, seasonings, and Worcestershire sauce. Stir until well mixed.

Cover the pot and cook for about 25 minutes.

Add the elbow macaroni and stir until well mixed. Cover again and cook the pasta for well-nigh 5 minutes or until firm to bite.

Remove from the heat and discard the bay leaves.

Sprinkle a generous amount of shredded cheddar cheese on acme.

Serve and enjoy!