Step 1: Cook the Beef

Start by browning the ground beef in your Dutch oven or saucepan over medium heat. Break it up as it cooks to ensure there are no large clumps. Once the beef is no longer pink, drain the grease. This step is key to avoiding a greasy final dish. I’ve forgotten to do this a couple of times, and while it’s still tasty, the texture isn’t quite the same!

Step 2: Add Onion and Garlic

Toss in the chopped onion and minced garlic. Stir them around for about 3 minutes until the onions turn soft and the garlic is fragrant. This step smells amazing, by the way—like you’re building the foundation of a truly comforting meal.

Step 3: Add Tomatoes, Sauce, and Seasonings

Add the diced tomatoes (undrained), tomato sauce, water, Worcestershire sauce, Italian seasoning, and seasoned salt to the pot. Stir everything together until it’s well mixed. This blend of flavors will simmer down into a rich, hearty sauce that clings to every bite of pasta.

Step 4: Bring to a Boil, Then Simmer with Pasta

Add the elbow macaroni to the pan and mix it all together. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 25-30 minutes, or until the pasta is cooked through. Be sure to stir occasionally so the pasta doesn’t stick to the bottom. If you find the sauce is getting too thick, just add a splash of water.

Step 5: Serve and Enjoy

Once the pasta is perfectly tender, remove the pot from heat and give everything a final stir. Serve the goulash hot, straight from the pot, or ladle it into bowls. It’s comforting, delicious, and sure to warm you up from the inside out.