This typically Midwestern dish has practically nothing to do with proper Hungarian Gulash, but nobody seems to care, not even the Hungarians. But it’s still comforting and delicious, no matter which version you use.
2 lbs ground beef
1 lg onion
3 cloves of garlic, minced
1 lg can whole tomatoes
1 T tomato paste
1 T paprika
1/2 cup water
1 cup chicken broth
2 T soy sauce
2 bay leaves
2 cups dried macaroni
In a large skillet add the ground beef and onion, brown the beef and drain off most the fat.
Add paprika and stir until well combined.
Add tomato paste. Stir and cook it until it mixes in and gets a bit dark.
Add garlic, tomatoes (squeeze the tomatoes to break up a bit when adding), water, stock, soy sauce, and bay leaves.
Bring to a light boil and turn down to a simmer. Cook for 20 minutes.
Add macaroni and stir in.
Cook another 15 – 20 minutes, stirring occasionally to keep it from sticking. Cook until macaroni is soft.
Serve if forth.
Note: I like to serve with with hot water cornbread.
