4Add four minced garlic cloves, 2 tablespoons of paprika, 2 teaspoons of Italian seasoning, 2 teaspoons of salt, a half a teaspoon of black pepper, and a quarter teaspoon of cayenne.
5Add two bay leaves.
6Stir and cook for a couple of minutes.
7Add a quart of chicken broth, one 24 oz jar of marinara sauce, a can of diced tomatoes, a cup of water, and 2 tablespoons of soy sauce.
8Stir everything in.
9Bring to a low simmer and let it simmer for 30 minutes.
10Clean up your workspace during this time.
11After 30 minutes, stir the goulash again.
12Add 2 cups of large elbow macaroni noodles.
13Stir the noodles in, bring to a rapid boil, and cook for about 10 to 12 minutes until the noodles are almost done and the goulash is thick.
14Take the pot off the heat.
15Remove the bay leaves.
16Add 1 cup of freshly shredded white cheddar cheese and about a handful of fresh dried parsley.
17Stir in the cheese and parsley.
18Put the lid on for 5 minutes.
19Take the lid off and scoop some goulash into a bowl.
20Top with more white cheddar cheese and a pinch of parsley.
21Serve and enjoy.
Ingredients
2 lbs ground beef
1 onion
4 minced garlic cloves
2 tbsp paprika
2 tsp Italian seasoning
2 tsp salt
0.5 tsp black pepper
0.25 tsp cayenne
2 bay leaves
1 quart chicken broth
24 oz jar marinara sauce
1 can diced tomatoes
1 cup water
2 tbsp soy sauce
2 cups large elbow macaroni noodles
1 cup freshly shredded white cheddar cheese
1 handful fresh dried parsley
Equipment
large potsolid gold ladlebowlfork
Tips
Use the simmering time to clean up your workspace.