Before Hamburger Helper....
Mom made this in her regular rotation because she could throw a delicious nutritious meal on the table in not much time after a long day at work.
Source: Every mid-century American Mother.
There are a million versions out there. Make this as easy or complicated as you wish.
2 tablespoons extra-virgin olive oil
1 chopped onion
1 pound lean ground beef
1 large cloves garlic, minced
2 teaspoons paprika (optional)
1 teaspoon Italian seasoning (optional
salt and pepper
1 (14 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
8 oz. elbow macaroni
Grated Parmesan cheese (optional)
In a large pot half full of boiling water add the macaroni and cook 7 min. While that is cooking:
Heat oil in a large saucepan over medium-high heat. Add garlic and after a min onion sweat the onion and garlic
Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes.
Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes
Sprinkle with Parmesan, if desired.
To make ahead: Refrigerate goulash for up to 2 days. Reheat before serving.