Cowboy Goulash


2 pounds ground beef, recommend using 80/20

1 large yellow onion, chopped

1 tablespoon smoked paprika

salt and pepper to taste

3 cloves garlic, crushed and minced

one 15 Oz. can stewed tomatoes

one 14.5 Oz. can diced tomatoes, undrained

one 6 Oz. can tomato paste

one 10 Oz. can RoTel diced tomatoes with green chilies

1/2 cup water

1 cup chicken broth

2 tablespoons soy sauce

2 bay leaves

one 4 Oz. can diced green chilies

2 cups elbow macaroni

Crumble beef in a large cast iron skillet and cook on medium high heat.

When it begins to brown, stir in onion, then continue cooking until the meat has browned.

Drain excess fat off and place in a 12" pot over medium heat.

Stir in paprika, salt and pepper, garlic, tomatoes, tomato paste, RoTel, water, chicken broth, soy sauce, bay leaves and green chilies.

Cover and reduce heat to a simmer, then cook for 20 minutes.

Stir in macaroni and continue to simmer, covered, stirring occasionally until pasta is tender, for 20 minutes.

Be careful not to overcook the noodles.

Remove and discard the bay leaves before serving warm. Enjoy!
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