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2 pounds ground chuck

1 16 ounce box elbow macaroni

2 15 ounce cans tomato sauce

2 15 ounce cans stewed, or diced tomatoes

1 10 ounce diced tomatoes & green chiles

3 tablespoons olive oil

2 cups water

1 large onion, diced

1 large bell pepper, diced

4 celery stalks, diced

4 garlic cloves, minced

1 or 2 carrots, diced fine

1 can of corn drained, optional

2 tablespoon black pepper

2 tablespoons chili powder

4 tablespoons paprika

2 tablespoons crushed red pepper

2 tablespoons Worcestershire sauce

1 tablespoon salt-free Mrs Dash

2 teaspoon Creole seasoning

2 teaspoons leaf oregano

1 teaspoon cumin

Parmesan cheese for topping


Fry onion, bell pepper, celery, and garlic in olive oil until soft.

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 4-qt. pot.

Stir in the tomatoes, water and remaining ingredients except the Parmesan cheese.

Bring to a boil, reduce heat and simmer for about 2 hours.

Cook macaroni. Drain and set aside

Stir in macaroni after goulash cools a little to prevent overcooking.

Top with Parmesan cheese and crushed red pepper (optional).

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