Goulash

 2 pounds lean ground beef

2 large yellow onions, chopped

4 cloves garlic, chopped

2 cups water

1 cup beef broth

Two 15-ounce cans tomato sauce

Two 15-ounce cans diced tomatoes

1 tablespoon Italian seasoning

1 tablespoon oregano

3 bay leaves

2 tablespoons Worcestershire sauce

½ teaspoon seasoning salt

½ teaspoon garlic powder

½ teaspoon pepper

2 cups elbow macaroni, uncooked

1 cup shredded cheddar cheese

Instructions

In a Dutch oven, or large deep skillet, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.

Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good! Ever !!

Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.