Sometimes we find recipes in the funniest places. This one was found in a doctor’s office magazine. Pre-Pinterest if you found a recipe, you wrote it down, or ripped it out of a waiting room magazine. I love goulash and grabbed this up immediately. And it was so worth it!
It does call for plenty of ingredients, but all you need is a good pot and a can opener.
Besides browning the meat and chopping your onions and garlic, there’s not a lot of work involved. Just dump it all in one pot. That’s also the beauty of a Dutch oven. You can brown the meat and then dump everything else on top and continue to cook.
With all of the flavors that go into this it tastes better the second day, too! So, I recommend making the full recipe below. It makes plenty for 2 full family meals. If you don’t want to make that much than half it.
So, after you brown your beef in the Dutch oven, add the chopped onion and garlic and cook for 10 minutes or so. Then, add the rest except for your noodles. Bring to a boil, turn down to low. Cover and simmer for 20 minutes.
Next, stir in the elbow macaroni, cover and cook another 25 minutes stirring every so often so your noodles don’t stick.
Lastly, take off the heat and just let it sit for at least 30 more minutes to let the flavors blend. It’s great with garlic bread and a salad with apple cider vinegar dressing.
Boom. You’re done!