In the same pan, add a bit of olive oil if needed. Heat it over medium heat. Add the minced garlic and diced yellow onion. Sauté the garlic and onion until they are soft and fragrant, which should take about 5 minutes. The onions should become translucent and the garlic should release its aroma, adding a depth of flavor to the dish.
3. Combine Ingredients
Return the partially cooked meat to the pan with the sautéed onions and garlic. Stir to combine. Now, pour in the water and beef broth, then add the tomato sauce and diced tomatoes. These liquid ingredients will form the rich base of your goulash.
4. Season the Goulash
Add the Italian seasoning, adobo seasoning, bay leaves, seasoned salt, and black pepper to the pan. Stir well to combine all the spices and seasonings with the meat and tomato mixture. This is where the goulash begins to develop its robust flavor.
5. Simmer the Mixture
Lower the heat to medium-low and cover the pan. Let the mixture simmer for about 20 minutes, stirring occasionally. This allows the flavors to meld together and the meat to become fully cooked. Keep an eye on the mixture to ensure it doesn’t stick to the bottom of the pan.
6. Add the Elbow Macaroni
After the initial simmering, add the uncooked elbow macaroni to the pan. Stir well to ensure the is evenly distributed throughout the mixture. Cover the pan again and let it simmer for an additional 30 minutes. During this time, the macaroni will cook and absorb the rich flavors of the goulash. Stir occasionally to prevent sticking.
7. Finish the Dish
Once the macaroni is tender and the goulash has reached your desired consistency, remove the bay leaves from the pan. Stir in the shredded cheddar cheese. The cheddar will melt into the goulash, adding a creamy texture and tangy flavor.
8. Add the Mozzarella
Continue Reading in next page
