Direction

1. In a large pot or Dutch oven, brown the 1 1/2 pounds ground beef over medium-high heat, getting a good sear. If you are using a low fat ground beef, add 1 tablespoon vegetable oil to prevent from sticking. Break the beef into pieces and cook fully, approximately 5-9 minutes.
2. Drain the ground beef, discarding any liquid or grease left behind. You don't have to wipe it clean, just pour it out.
3. Add the 1 tablespoon vegetable oil, chopped 1 cup bell pepper, chopped 1/2 sweet onion and minced 2 cloves fresh garlic. Saute for 3-4 minutes or until they are just soft.
4. Stir in the canned 14.5 ounces diced tomatoes, 14.5 ounces tomato sauce, 8 ounces tomato paste, 2 bay leaves, 1 tablespoon smoked paprika, 1 teaspoon ground black pepper, 3 cups beef broth, 1 tablespoon gravy master, 2 teaspoon dried oregano and 2 teaspoons dried flat parsley. Bring to a low simmer.
5. While simmering, add the 2 1/2 cups dry elbow macaroni being mindful to stir often and scrape the bottom of the pot as it tends to stick.
6. Simmer for an additional 15-18 minutes or until the macaroni is al dente.
7. Remove from the heat and stir in the shredded 1 cup cheddar cheese.
8. Sample the goulash to determine if it needs additional salt. Since beef broths vary in saltiness, I wait until the very end to decide if it needs additional seasoning.
9. Allow to sit for 5-10 minutes before serving to let the flavors marry.
10. If you've tried this recipe, come back and let us now how it was in the comments or star ratings.