Stovetop Goulash

A quick and extremely easy cool-weather dinner – great for coming in off the slopes!

Ingredients:

• 1 pound ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 can (15 ounces) tomato sauce

• 1 can (14.5 ounces) diced tomatoes

• 2 cups beef broth

• 1 Tablespoon Worcestershire sauce

• 2 teaspoons paprika

• 1 teaspoon Italian seasoning (or other seasoning; try Mexican or barbecue seasoning)

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 2 cups elbow macaroni or other short pasta, uncooked

• 1 cup shredded cheddar (or other) cheese (optional)

• Fresh parsley for garnish (optional)

Instructions:

1. In a large, deep skillet or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

2. Add the diced onion and minced garlic to the skillet with the beef. Sauté until the onion is softened and fragrant, about 5 minutes.

3. Stir in the tomato sauce, diced tomatoes (with their juice), beef broth, Worcestershire sauce, paprika, Italian (or other) seasoning, salt, and pepper. Bring the mixture to a boil.

4. Stir in the uncooked pasta. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the pasta is tender and has absorbed most of the liquid. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.

5. Stir in the shredded cheese until melted and well combined. Taste and adjust seasoning if needed.

6. Serve: Garnish with fresh parsley if desired and serve hot.