Ingredients:
- 1/2 lb macaroni
- 1 1/2 lbs ground beef
- 1 large onion, diced
- Garlic salt, pepper, chili powder, & hot sauce to taste
- 2 (14.5 oz) cans whole stewed tomatoes, undrained
- 2 tablespoons ketchup
- Tomato juice as needed
Directions:
- Cook the macaroni to al dente according to the package directions.
- While the macaroni is cooking, brown the ground beef and onion together in an extra-large skillet or Dutch oven. Drain any excess fat and season with garlic salt, pepper, chili powder, and hot sauce to taste.
- In a large bowl, mash the whole stewed tomatoes with a potato masher. Add the mashed tomatoes and ketchup to the ground beef mixture. Stir well to combine.
- Drain the cooked macaroni and add it to the beef mixture, stirring until everything is well combined.
- Taste the goulash and adjust the seasoning as needed. If you prefer a juicier goulash, you can add tomato juice to achieve the desired consistency.
- Serve the goulash hot and enjoy!
Notes:
- Feel free to customize the seasoning to suit your taste preferences. You can adjust the amounts of garlic salt, pepper, chili powder, and hot sauce according to your liking.
- Leftovers can be refrigerated and reheated. If the goulash becomes too dry upon reheating, you can add a bit of tomato juice to moisten it .