Goulash (American Style)

• 1 tablespoon olive oil
• 1 lb. lean ground beef
• 1 large yellow onion, chopped (may sub 2 tsps onion powder)
• 1/2 teaspoon red pepper flakes (won’t make it spicy)
• 4-6 cloves garlic, minced (may sub 1 tsp garlic powder)
• 1 15 oz. can sweet corn (drained) or 1 ¾ cup frozen corn
• 1 green bell pepper, chopped
• 1 32 oz. jar Zoup! Good Really Good^® Beef Bone Broth
• 1 32 oz. jar marinara sauce
• 1 15 oz. can fire roasted diced tomatoes with juices
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tsp EACH paprika, dried parsley
• 1/2 tsp EACH dried thyme, dried oregano
• 1/4 teaspoon pepper

ADD LAST

• 1 pound elbow macaroni
• 2 cups freshly shredded sharp cheddar

DIRECTIONS:

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onions and sauté for 3 minutes. Add ground beef and cook, while crumbling the beef, until the beef is almost cooked through.
2. Add bell peppers, garlic, and red pepper flakes and cook 2 minutes (beef should be cooked through). Drain excess grease if needed.
3. Increase heat to high to bring to a boil while you stir in all the remaining ingredients except the pasta and cheese. Cover to help bring to a boil.
4. Once boiling, add the pasta and boil (uncovered) just until al dente, about 8-10 minutes, stirring often so the bottom doesn’t stick and burn. DON’T overcook because the residual heat will continue to cook the pasta once removed from the stove. Note, there will be excess liquid once the pasta is cooked that will become the sauce.
5. Remove the pan from the heat and stir in the cheddar cheese a handful at a time until melted. Taste and season with salt, pepper and/or red pepper flakes to taste. If you would like a saucier pasta, stir in additional beef broth.