Budget Friendly Dinner Series - Goulash

Have you ever noticed how comfort foods are always southern foods?  You don't see someone asking for lobster rolls or clam chowder or some sort of salad with green goddess dressing.  No.  They want fried chicken, chicken fried steak and mashed potatoes, or your grandma's vegetable soup.  My definition of comfort food is my mom's spaghetti and my late grandmother's boiled potatoes.  I know it sounds strange to say some plain boiled potatoes are a comfort food.  But I'll tell you, nobody, and I mean NOBODY, could make boiled potatoes like my grandma. When I was little and we would visit my mom's parents on Sundays, we always had a big spread of food and it was pretty much a rule that my grandma would make boiled potatoes.  They were my favorite things EVER.  It didn't matter what else was on the table, I was diving in to the potatoes.  And they had usually just come out of the ground only a matter of hours beforehand.  I can plainly remember walking out to the garden with my grandpa, saying "hello" to his dog, Prince, and pulling potatoes straight from the ground for lunch.  My grandmother has since passed away, and with her, the way to make those potatoes.  My mom and my aunt have tried to replicate her recipe but they've never come close.  So, grandma, if you're reading this, I expect a giant pot of boiled potatoes waiting for me whenever I pass through those Pearly Gates!!

To me, this recipe is one of those foods that can be considered a comfort food - tomatoes, beef, and noodles all coming together in a large pot.  Top it with cheese and you've got yourself a meal that will make you feel good when you're sick or better when you've had a bad day.  The other nice thing about this?  If you are a family of two (like me and the husband), this recipe will last you for a dinner and a couple of lunches too.  Its easily doubled for a family of four!

Note:  Because the beef is cooked and not drained, I really recommend that you use 93/7 ground beef so that you can keep the grease to a minimum.

Goulash
adapted slightly from Y'all Come Eat

1 1/2 lb. Ground Beef (93/7 preferred)
1 Large Onion, finely chopped
14.5 oz. can Petite Diced Tomatoes
15 oz. can Tomato Sauce
2 Tbsp. Worcestershire Sauce
2 tsp. Italian Seasoning
1 tsp. Garlic Powder
1 c. Elbow Macaroni

In a large, heavy bottomed pot, cook your onion and ground beef together over medium-high heat until the beef is no longer pink and the onions are soft.
DO NOT DRAIN.
Add in all of your other ingredients except for the macaroni.
Bring to a boil then reduce the heat and simmer, covered, for 20 minutes.
Stir in the macaroni and cook for an additional 20 minutes.
Let the goulash stand for 10 to 15 minutes before serving.
(We like to top it with some cheddar cheese!)