Recipe for gold goulash.

Ingredients

One pound of ground turkey or beef
One medium onion, chopped

Two minced garlic cloves
One can (14.5 oz) sliced tomatoes, together with their juice
One 15-ounce can of tomato sauce
Two cups of water or beef broth
One tablespoon of Worcestershire sauce
Two teaspoons of sweet or smoked paprika
One teaspoon of oregano, dried
One teaspoon of dried basil
One teaspoon of salt
Half a teaspoon of black pepper
Two cups of raw elbow macaroni
One cup of shredded cheese, optionally cheddar or any other kind of cheese
Fresh parsley, chopped for garnish (optional)
Directions
Prepare the meat:
Brown the ground beef over medium heat in a large saucepan or Dutch oven. Remove extra fat.
Cook until the onion is tender and transparent after adding the chopped onion and garlic.
Include the ingredients:
Add the Worcestershire sauce, beef broth, tomato sauce, chopped tomatoes, paprika, oregano, basil, salt, and pepper. Stir well.
Bring the sauce to a boil in order to cook the pasta. Reduce the heat to a simmer, whisk in the uncooked elbow macaroni, and add.
Cover and boil, tossing occasionally, until the pasta is soft and has absorbed part of the liquid, 15 to 20 minutes.
Add cheese if you want to:
Top the goulash with the shredded cheese, if using, and melt it by covering it.
Serve: If preferred, garnish with fresh parsley. Warm up and serve.
Advice
This dish may be modified by adding peas, corn, or bell peppers, among other veggies.
You may keep leftovers in the fridge for up to three days, and they reheat well.
Savior your delicious goulash!