Goulash

• 2 pounds lean ground sirloin (90/10)

• 2 large onions, chopped

• 4 cloves garlic, minced

• 3 cups beef broth

• Two 15 ounce cans tomato sauce

• Two 15 ounce cans diced tomatoes with Italian seasoning

• 2 tablespoons Italian seasoning

• 3 bay leaves

• 2 1/2 tablespoons worcestershire

• 1/2 tablespoons seasoned salt to taste

• 2.5 cups elbow macaroni, uncooked
  

In a Dutch oven, saute the ground beef over medium high heat until no pink remains. Break up the meat while sauteing. Drain any grease.

Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.

Add 3 cups beef broth, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, worcestershire and seasoned salt. Stir well.

Place a lid on the pot and allow this to cook for l 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and low simmer for 15 minutes.

Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.