• butter – 2 Tbsp. used for sautéing Peppers and onions shopping list
  • Lean beef – 1 ½ lbs. Ground beef or Stewing beef diced from chuck or round cuts (Venison works well in this recipe too) shopping list
  • Salt & pepper – ½ tsp of each, but you taste the Goulash before adding the macaroni and adjust the seasoning if you desire. shopping list
  • Onion – 1 medium yellow diced shopping list
  • Red Sweet Peppers – 4 or 5 Hungarian or 1 Red bell pepper diced shopping list
  • Garlic – 2 cloves fresh chopped or bottled 2 teaspoons is equal to 2 fresh cloves of garlic. shopping list
  • Paprika – 3 Tbsp. Use a high quality sweet Hungarian paprika. shopping list
  • Smoked Paprika ½ tsp – this is totally optional gives a little smokey flavor shopping list
  • bay leaves – 1 large or a couple mediums This is a must aromatic used while cooking, be sure to remove before adding the macaroni. shopping list
  • V8 Juice – One 11.5 oz can or 1½ cup I use low sodium, but any will do shopping list
  • beef broth – 1 ½ cup No sodium added shopping list
  • Macaroni – one 12 oz box or approximately 3 cups of dry macaroni ( elbows, Cellentani or cavatappior) shopping list

How to make it

  • In a Dutch oven, heat the butter over medium heat. When the butter is hot add the onions and peppers cook till the onions begin to soften and turn translucent, about 5 minutes, reduce the heat to low add the garlic cook for another 2 mins. See Photo
  • Remove the veggies from the Dutch oven add the meat See Photo. Fry meat on a high heat until the meat is browned.
  • After meat has browned reduce the heat to low add Paprika, salt, Black pepper, Bay leaf, Beef broth, V8 Juice, and water See Photo. Bring to a boil then reduce heat, cover and simmer ½ hour to an hour for ground beef. If you are using diced meat or stew beef simmer 2 or 3 hours until the meat is tender.
  • After the meat is tender you have made a delicious Goulash soup and it can be seasoned with salt to taste and eaten as is, but this recipe is for Macaroni Goulash, so this is were it gets a little tricky. See Photo
  • In a saucepan bring 6 to 8 cups of water to a low boil. Turn the Goulash up to a boil and stir in macaroni a little at a time so the goulash never stops boiling. While adding the macaroni the broth will begin to thicken- if the broth starts to become too thick add some of the boiling water from the saucepan. Continue to add macaroni and boiling water for about 15 minutes until the macaroni is tender and the sauce is slightly thickened.
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