My husband said, “Make sure to save this recipe for if/when we have kids.” It makes a lot and it tastes similar to the goulash I ate growing up. It’s supposed to be a one-dish wonder, but I was afraid the noodles wouldn’t hold up, so I did them separately. So now it’s a two-dish wonder :-).
2 pounds ground beef
1 onion, chopped
3-4 garlic cloves, minced
1 large can of diced tomatoes (1 lb, 12 oz)
4-8 oz cans of tomato sauce (32 oz total)
3 bay leaves
3 T. soy sauce (I use Kikkoman’s Gluten Free Soy Sauce)
2 T. Italian seasoning
1/4 tsp pepper
1/4 tsp garlic powder
2 c. macaroni noodles (I used HEB’s gluten free elbow noodles)
Cook the ground beef in a deep skillet or wok. Add onions and garlic and cook until they soften, maybe 5 minutes. Add remaining ingredients except for the noodles. Cover and cook for 15-20 minutes.
Meanwhile, bring water to a boil and cook macaroni noodles according to the package’s directions. Once cooked, drain and then add to beef mixture. We served it with a side of green beans.