1 1b. ground beef sirloin
1 medium onion, diced
1 (15 oz.) can stewed tomatoes
1 (26 to 28 oz.) jar marinara sauce (Prego works best)
1/4 to 1/2 cup ketchup, at room temperature (Hunts)
8 oz. elbow macaroni
1/4 tsp. garlic salt
salt and pepper, to taste

Brown meat on medium heat covered for about 4 minutes. Remove lid and turn meat over. Add garlic salt and lightly pepper. Add diced onion and cover again. Cook about 4 minutes, the onions should be soft and the meat will be brown and not burned. Drain in a colander and set aside.

Prepare macaroni as directed on the package. In a 6-quart pot, pour in the marinara sauce and stewed tomatoes. Warm on medium heat until it begins to boil, stirring as needed to prevent sticking. Add meat and onion, blending well. Turn heat to low and add macaroni. Blend well and remove excess thin sauce.

Most IMPORTANT step, do NOT omit. Add the ketchup to your taste, blending as well as possible. Cover and remove from the heat. Allow to meld flavors for at least 15 to 20 minutes before serving.

Note: If you need to heat or re-heat the goulash do so while stirring constantly on the stove or covered in a microwave. My family likes it best after it spends at least 8 hours in the refrigerator and is re-heated in the microwave.

Submitted by: G. Black