1-In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of diced onion, 1 diced green bell pepper, and 2 pounds of lean ground beef. Cook everything until the beef is no longer pink, which usually takes about 5-7 minutes, then drain any excess fat to keep the dish light.

2-Next, return the pot to the stove and stir in 3 teaspoons of minced garlic for about 30 seconds until it smells wonderful. This step builds a strong base for your goulash. Now, pour in 2 cans of tomato sauce, 2 cans of petite diced tomatoes, 3 cups of beef broth, 3 tablespoons of Worcestershire sauce, 2 teaspoons of seasoned salt, 2 tablespoons of Italian seasoning, and 3 bay leaves, along with 2 cups of uncooked macaroni noodles. Give it all a good stir and let it come to a boil.

3-Once boiling, turn the heat down to a light simmer and stir occasionally for about 20 minutes until the pasta is tender. This is where the magic happens, as the flavors start to blend into a rich, comforting beef goulash. Keep an eye on it to avoid overcooking the noodles.

4-Finally, remove the 3 bay leaves and mix in 1 cup of shredded cheddar cheese just before serving. This adds a creamy finish that makes the dish irresistible. If you’re adapting for dietary needs, try serving it with sides from our delicious berry trifle recipe for a sweet contrast.