Old Fashioned Goulash: A Comforting Classic

Ingredients
For the Goulash:
2 lbs ground beef or turkey: Adds hearty protein.
3 teaspoons minced garlic: For a savory, aromatic base.
1 large yellow onion, diced: Adds sweetness and depth.
2 ½ cups water: Helps cook the pasta and create a saucy consistency.
½ cup beef broth: Enhances the richness of the flavor.
⅓ cup olive oil: Adds a touch of richness and prevents sticking.
2 (15-ounce) cans tomato sauce: Provides a robust tomato base.
2 (14.5-ounce) cans diced tomatoes, undrained: Adds texture and tang.
3 tablespoons soy sauce: Boosts umami and enhances flavor.
2 teaspoons Italian seasoning: Brings a hint of herby goodness.
1 teaspoon paprika: Adds a subtle smoky note.
1 teaspoon salt, or to taste.
½ teaspoon black pepper, or to taste.
2 cups elbow macaroni, uncooked: Classic pasta choice for goulash.
Optional Add-Ins:
1 cup shredded cheese (cheddar or mozzarella): Stir in before serving for a creamy twist.
½ cup bell peppers, diced: Adds a bit of sweetness and crunch.
Red pepper flakes: For a bit of heat.
Step-by-Step Instructions

1. Brown the Meat
   Heat a large pot or Dutch oven over medium heat.
   Add the ground beef or turkey, breaking it apart with a spoon.
   Cook until browned and no longer pink, about 5–7 minutes.
   Add the minced garlic and diced onion, and sauté for an additional 3–4 minutes, until the onion is soft and translucent. Drain any excess grease, if necessary.
2. Build the Sauce
   Stir in the tomato sauce, diced tomatoes, water, beef broth, and olive oil.
   Add the soy sauce, Italian seasoning, paprika, salt, and black pepper.
   Stir to combine, and bring the mixture to a gentle boil.
3. Cook the Pasta
   Add the elbow macaroni directly to the pot.
   Reduce the heat to low and let the mixture simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking.
   Cook until the pasta is tender and has absorbed some of the liquid. The goulash should be thick and saucy.
4. Taste and Adjust
   Taste the goulash and adjust the seasoning with more salt, pepper, or Italian seasoning if needed.
5. Serve
   Serve the goulash hot in bowls.
   Garnish with optional toppings like shredded cheese, fresh parsley, or a dollop of sour cream for extra flavor.
   Storage Tips
   Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
   Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of water or broth