From the kitchen of Stephanie Knewasser
In a pot, saute:
1 Tbsp oil
1 medium onion, chopped
1 celery rib, chopped
1/2 small green pepper, chopped
4 garlic cloves, minced
Cook 5 minutes or until veggies start to soften.
Add:
2 lbs ground beef
Stir, breaking up meat, as it cooks.
When beef is fully cooked, drain grease.
Add:
2 large (28 oz) cans crushed tomatoes
2 Tbsp brown sugar
1 Tbsp vinegar
2 Tbsp worcestershire sauce
1 tsp mustard
1 Tbsp steak sauce
1 Tbsp Italian seasoning
2 tsp salt
1 tsp pepper
1 tsp paprika
2 bay leaves
Simmer on low, covered, 20 minutes.
Stir occasionally to keep goulash from sticking to bottom.
Remove bay leaves.
Stir in:
2 c water or beef broth
2 c uncooked elbow macaroni
Cover and simmer on low for 15 to 20 minutes, or until macaroni is cooked.
Stir occasionally to prevent sticking.
If there’s more liquid than you want, cook with lid off.
(Optional) Stir in:
1-2 c shredded cheddar cheese
Makes 8 (1/2 c) servings.
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